Eggs Benedict Casserole

Hi! If you’re visiting today looking for the Facebook LIVE Eggs Benedict Casserole class with Kristi and me, just go to my Facebook page today (Thursday December 22, 2016) at 4 pm CST and we’ll be waiting for you!

I’ve talked about my friend, Kristi, a lot. Her cuteness, her cooking, her Sephora smarts.

She’s pretty much a domestic genius. I think you’ll agree when you taste this recipe.

Kristi’s Egg Benedict Casserole

Grease a large (deep) pan. Cube  10-12 ounces Canadian bacon and 6 English muffins.

Distribute evenly.

Beat: 8  large eggs, 2 c. milk, and 1 t. onion powder. Spread evenly over the muffin/bacon mixture.

At this point, you can bake but it’s better if you let it sit in fridge overnight (8 hours) to soak up egg mixture.

While the casserole is baking, prepare the Hollandaise sauce. And THIS is what makes this breakfast casserole taste AMAZING!

Melt 1 stick of butter. Allow to cool slightly. In a small bowl, beat 4 egg yolks. Then add butter and beat again. Next, add 1/2 cup heavy cream and 2 T. lemon juice. Stir well. Heat the mixture in microwave for 1 – 2 minutes until thick, beating every 20 seconds. Finally, stir 1 t. Dijon mustard.

I love the Hollandaise sauce. I licked the bowl. I am not exaggerating about the deliciousness. Matter of fact, you could make this sauce and dribble it over just about anything: Asparagus, your finger, pasta. It’s just that good.

 This is a really nice presentation. A step up from traditional breakfast casserole but just as easy. Try it this Christmas morning. You’ll be glad you did!

Kristi’s Egg Benedict Casserole

Grease a large (deep) pan. Cube  10-12 ounces Canadian bacon and 6 English muffins. Distribute evenly.

Beat: 8  large eggs, 2 c. milk, and 1 t. onion powder. Spread evenly over the muffin/bacon mixture. Sprinkle with paprika if desired. Let sit in fridge 8 hours. Bake covered at 375 degrees for about 30-40 minutes. Remove foil, then bake an additional 15-20 minutes. Remove from oven, let stand for 5 minutes.

While the casserole is baking, prepare the Hollandaise sauce. Melt 1 stick of butter. Allow to cool slightly. Then beat 4 egg yolks and add to butter. Beat again. Next add 1/2 cup heavy cream and 2 T. lemon juice. Beat til smooth. Heat the mixture in microwave for 1 – 2 minutes, beating every 20 seconds. Stir in 1 t. Dijon mustard.

Dribble over plated casserole.