Last weekend, Hubby and I took the boys out for a morning surprise. This year, we have been all about surprising the kids with out-of-the-blue outings. They love the unexpected discovery of a Minivan Express ticket (idea via Pinterest, my current addiction), signaling that they have 10 minutes to don their coats, shoes, and dash into our minivan for an unheralded adventure.
Hey, if I have to drive a minivan, I’m gonna make it fun.
Our most recent adventure included a stopover with Santa and his elves. Then, we headed out to brunch. One of my sweet boys, knowing me so well, scanned the menu for Eggs Benedict – my all-time favorite breakfast dish.
Eggs Benedict is awesome for breakfast/brunch at a restaurant, but not exactly the quickest thing to whip up at home. Not for me, at least, because I am not a morning person. SO not. Which is why I jumped with excitement when I found this Eggs Benedict Casserole that can be assembled the night before and baked when you need it!
This Eggs Benedict casserole is full of savory goodness. Tasty and delish! It won’t be exactly like classic Eggs Benedict, of course, because the eggs here are fully cooked. This is more like an egg bake that includes the players of Eggs Benedict: Canadian bacon, English muffins, eggs, and homemade Hollandaise sauce. I haven’t tried packet sauces, but I’ve heard it works well if you don’t have time to make your own.
Enjoy your mornings!
- 1 lb Canadian bacon (ham works, too) – chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups milk
- 1 TB onion powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp fresh ground black pepper
- ¼ tsp paprika
- fresh chopped parsley for garnish
- For the Sauce:
- 4 large egg yolks
- ½ cup heavy whipping cream
- 1-2 TB lemon juice
- 2 tsp Dijon mustard
- ½ cup melted butter
- salt and pepper to taste
- Grease a 9×13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon. In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Cover tightly and refrigerate overnight.
- Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
- Meanwhile, make the sauce: In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt/pepper if needed. Serve sauce immediately with casserole. (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)
Source: Chew Out Loud, adapted from Taste of Home