Eggs Benedict Breakfast Bake

I love eggs benedict, but I love how easy this casserole is to make more!  I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much!  This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of!  I mixed up my hollandaise sauce during the last 10 minutes of baking.

Enjoy!

Eggs Benedict Breakfast Bake

6 English Muffins, chopped in 1" pieces
12 oz Canadian Bacon, chopped
8 Eggs
2 Cups Milk (I used 2%)
1 Tsp Onion Powder
Salt & Pepper
1/4 Tsp Paprika

Sauce:
4 Egg Yolks
1/2 Cup Heavy Whipping Cream
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Butter, melted

Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces).  Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.

In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste).

Grease 9x13 baking dish.  Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon.  Then, pour egg mixture evenly over top.  Cover and refrigerate overnight.

Remove dish from refrigerator 30 minutes prior to baking.  Preheat oven to 375 degrees.  Sprinkle with paprika.  Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.

Sauce:
In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon.  Reduce heat to low.  Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated.  Drizzle over casserole or portion sauce on each plate.

Easy Egg Bake

I got this recipe from sister-in-law many years ago now.  It's an easy, go-to type of egg bake that never fails me.  It's nothing fancy, but the flavor is all there!  This recipe is also nice because it doesn't require you to make it the night ahead, you just whip it together the morning you want it!

Enjoy!

Easy Egg Bake

3 Cups Seasoned Croutons (the small ones work best, but it really doesn't matter)
3 Cups Shredded Cheese (use whatever your heart desires - I used cheddar on this particular day)
Bacon, Ham, or Sausage - cooked/cubed/cut-up
1 Can Cream of Mushroom Soup
10 Eggs, Beaten
2 Cups Milk

Preheat oven to 350 degrees.  Layer croutons, cheese, and meat.  Mix soup, eggs, and milk together well (I use an immersion blender) and pour over croutons.  Bake for 1 hour.

Hard-Boiled Eggs

With Easter only a day away and many of you probably prepping to dye a bunch of eggs - I thought I'd share my steps to achieve the "perfect" boiled egg.  Awhile back I discovered this method in my searches to stop demolishing eggs when I tried to peel them.

In a sauce-pan, cover the eggs with cold water - just to the very top of the eggs.  Cook on high until they reach a medium-rapid boil - immediately set your timer at 9 minutes and turn the burner down to medium/high.  When the timer goes off, immediately remove eggs from heat and run cold water over them.  While running cold water over them, you can rock the pot back and forth, letting the eggs hit the sides, to loosen the egg from the shell (I skipped this step for my eggs I was going to dye to keep from cracking the shells).  Leave the eggs in cool pan, covered in water on counter for a hour or so.  Drain water and peel.

Pretty aren't they?!  Enjoy!

Tip:  use "old" eggs (usually around a week-old), as they seem to peel better.