Growing up my Mom would make breakfast for us on special occasions that we call THE Hollandaise Breakfast. It’s Eggs Benedict but on bagels and with bacon. We love it and as it’s been shared with new family and friends, they’ve loved it too. I’ll have to share that recipe soon but I wanted to share something with you all today that would be easy to make for a crowd on a holiday morning. Let’s face it, we get busy on holiday mornings. There are the traditional festivities and crowds to cook multiple dishes for and we don’t want to be stuck in the kitchen and miss all the fun. Easy casserole recipes are my favorite breakfasts for the holidays because all the heavy lifting is done the night before so that in the morning all I have to do is preheat and bake! So Meaty Eggs Benedict Casserole is the perfect brunch breakfast for a holiday morning.
This Meaty Eggs Benedict Casserole is so simple to make and has only a few ingredients. Traditionally, Eggs Benedict is made with poached egg but I used a little creative licence here to make it easier. With a big crowd no one wants to stand over a pot of water poaching a bunch of eggs. Next, this is a decadent breakfast, it is not low fat, low cal, or low carb. It has 2 sticks of butter in the sauce alone, eggs, milk and bread. It is not intended to be eaten all the time. It’s meant as a treat for special mornings, and it’s worth the extra time on the treadmill, trust me.
Eggs Benedict Casserole
- 6 oz. Canadian bacon chopped
- 1 lb bacon cooked and chopped
- 6 English muffins cut into 1 inch pieces
- 8 eggs
- 2 cups milk
- 1 tsp salt
- 3 egg yolks
- 1 cup melted butter
- juice of 1 lemon
- salt and pepper to taste
- grease a 13x9 inch baking dish
- spread half of the Canadian bacon and bacon on the bottom of the dish
- lay the cut up English muffins on top
- in a medium bowl whisk the eggs, milk and salt together
- pour over the English muffins
- spread the remaining meat over the top of the English muffins.
- cover with foil and refrigerate overnight
- preheat oven to 375 degrees
- bake covered for 35 minutes
- remove the cover and bake an additional 10-15 minutes or until cooked through
- melt butter in a sauce pan over medium heat
- whip egg yolks in a blender
- VERY slowly add melted butter (stream should be the thickness of a piece of yarn)
- squeeze in lemon juice, making sure to not add seeds
- season with salt and pepper to taste
- if the sauce is too thick add more lemon juice
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