Try This EGGcellent Casserole for Your Holiday Breakfast This Year!
I think many Americans have a tradition of eating some sort of egg and sausage breakfast casserole for breakfast on Christmas morning and I happen to be one of those lucky people. My mom was incredible and made a huge Christmas breakfast feast every year with the fine china, beautiful homemade napkins and napkin rings, and a huge feast complete with an absolutely delicious sausage and egg casserole as the main dish.
While I love to make her recipe, I don’t mind venturing out of the norm and trying out fun new recipes. If you are ready to try something other than the usual sausage and egg casserole, here is a fantastic recipe for another beloved American egg breakfast--eggs benedict. Only this time, it is transformed into a super easy overnight casserole.
This is a really easy breakfast casserole that simply involves breaking up English muffins, covering them with whisked eggs and seasonings and plenty of chopped Canadian bacon, adding that to the fridge overnight to soak up the egg mixture. Then the next morning you simply bake it and make up an easy hollandaise sauce while it is baking, pour the sauce on the top after it is finished and voila! A super easy new breakfast casserole to add to your holiday, or any time of the year, breakfast and brunch repertoire.
A tip I think that would be helpful based on the comments is to toast the English muffins before you add them to the casserole dish. This recipe had excellent reviews, but I saw several reviews that said their casserole ended up being a bit soggy and this helps remedy that. One more tip is that this recipe calls for “premade” hollandaise sauce, so of course you can prepare your favorite recipe, if you’ve already got one you love, or you can use a dry packet that many people mentioned was very good--the Knorr dry hollandaise sauce packet. One woman doubled the recipe and made four packets of the Knorr sauce to feed her “bottomless pit” growing teenage boys :)
Many people in the comments of this recipe said that they made both this eggs benedict casserole and something sweet like cinnamon rolls or a French toast casserole and that the sweet/savory combination was perfect! I love the idea of this and plan to do the same this year with my favorite cinnamon roll recipe with maple icing from the Pioneer Woman. I know these two things will go fantastic together.
Like my mom did, I plan to also have plenty of sliced oranges (you’ve got to add a little citrus to bring yet another realm of taste buds to the meal, right?!), and delicious Stephen’s hot cocoa with plenty of whipped cream on top for everyone to enjoy. You’ve got to go big and decadent on Christmas--is there really any other way?
What does your family have for breakfast on Christmas morning? Do you have an extravagant feast or keep things simple? Please feel free to share your memories of Christmas breakfasts in the comments below.
6 English muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
2-3 cups prepared easy hollandaise sauce
Directions:
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While I love to make her recipe, I don’t mind venturing out of the norm and trying out fun new recipes. If you are ready to try something other than the usual sausage and egg casserole, here is a fantastic recipe for another beloved American egg breakfast--eggs benedict. Only this time, it is transformed into a super easy overnight casserole.
This is a really easy breakfast casserole that simply involves breaking up English muffins, covering them with whisked eggs and seasonings and plenty of chopped Canadian bacon, adding that to the fridge overnight to soak up the egg mixture. Then the next morning you simply bake it and make up an easy hollandaise sauce while it is baking, pour the sauce on the top after it is finished and voila! A super easy new breakfast casserole to add to your holiday, or any time of the year, breakfast and brunch repertoire.
A tip I think that would be helpful based on the comments is to toast the English muffins before you add them to the casserole dish. This recipe had excellent reviews, but I saw several reviews that said their casserole ended up being a bit soggy and this helps remedy that. One more tip is that this recipe calls for “premade” hollandaise sauce, so of course you can prepare your favorite recipe, if you’ve already got one you love, or you can use a dry packet that many people mentioned was very good--the Knorr dry hollandaise sauce packet. One woman doubled the recipe and made four packets of the Knorr sauce to feed her “bottomless pit” growing teenage boys :)
Many people in the comments of this recipe said that they made both this eggs benedict casserole and something sweet like cinnamon rolls or a French toast casserole and that the sweet/savory combination was perfect! I love the idea of this and plan to do the same this year with my favorite cinnamon roll recipe with maple icing from the Pioneer Woman. I know these two things will go fantastic together.
Like my mom did, I plan to also have plenty of sliced oranges (you’ve got to add a little citrus to bring yet another realm of taste buds to the meal, right?!), and delicious Stephen’s hot cocoa with plenty of whipped cream on top for everyone to enjoy. You’ve got to go big and decadent on Christmas--is there really any other way?
What does your family have for breakfast on Christmas morning? Do you have an extravagant feast or keep things simple? Please feel free to share your memories of Christmas breakfasts in the comments below.
Eggs Benedict Casserole
This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.
Serving size: 10
Calories per serving: 144
Ingredients:
Calories per serving: 144
6 English muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
2-3 cups prepared easy hollandaise sauce
Directions:
1. Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
5. Makes 10 servings.
6. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Source: food.com
2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
5. Makes 10 servings.
6. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Source: food.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
