Eggs Benedict Casserole

I can hardly believe that Christmas is next week!  The house is decorated and the shopping is done.  Our family gatherings start this weekend and it’s time to start preparing all of those recipes I’ve been looking forward to making.

When the kids were small, and we lived closer to grandparents, I always prepared a big breakfast.  The kids would wake us up early to open gifts.  Then the grandparents would start dropping by to see what Santa had brought.  They would eat at our house before going on to see the other grandchildren.

Nowadays, I don’t need to prepare a big spread so I try to do a breakfast casserole each year.  This year I’ll be making this Eggs Benedict Casserole.  Like most breakfast casseroles you assemble it the night before and bake the next morning.  You can make a homemade hollandaise sauce if you prefer but I like the Knorr brand found at most supermarkets, and it’s easy.  Serve with fresh fruit and a good pot of coffee for a perfect Christmas morning breakfast!


Eggs Benedict Casserole
  • 12-oz. Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 lg. eggs
  • 2 c. milk
  • 1 tsp. onion powder
  • ¼ tsp. paprika
  • 2 (.9-oz.) pkg. Knorr Hollandaise sauce mix
  1. The night before you plan to bake the casserole, grease a 13 x 9-inch baking dish.
  2. Place half of the Canadian bacon in the bottom of the dish. Top with English muffins and remaining bacon.
  3. In a large bowl, whisk eggs, milk, and onion powder; pour over the top. Cover and refrigerate overnight.
  4. The next morning, preheat oven to 375 degrees. Remove the casserole from the refrigerator while oven heats. Sprinkle the top of casserole with paprika. Cover with foil and bake for 35 minutes. Uncover and bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean.
  5. While the casserole bakes prepare the hollandaise sauce. Serve immediately with casserole.
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Mini Sausage Pizzas…Back to School Breakfast

Most schools in our area have started back or will be starting soon.  It’s an exciting and stressful time of year with new schedules, new teachers, new friends, and getting back into a routine.  It’s bittersweet around our house this year.  My baby has started her senior year of high school.  I can remember when I walked her into kindergarten on that first day of school.  It seems like it was only yesterday that I drove away from the school crying.  I watched the clock all day, waiting for 3 o’clock so that I could hurry back to the school to see how her first day went.  Now I’m crying again, knowing that this time in my life, and hers, is almost over. 
One thing that hasn’t changed over the years is the struggle with school day breakfasts.  My friend, Melanie, shared this recipe with me and it has quickly become a favorite of everyone that has tried it. She first tried these pizzas at a brunch while visiting family in Louisiana and I’m so glad she brought the recipe back home with her!  Not only is this delicious but it’s easy and freezes well which is perfect for busy school mornings.   Take out the number of pizzas needed and they can go straight into the oven from the freezer.  I put each pizza into a sandwich bag, then I put all of the sandwich bags into a one gallon freezer bag.
Mini Sausage Pizzas...Back to School Breakfast
  • 1 lb. bulk pork sausage
  • 2 (5-oz.) jars sharp pasteurized process cheese spread
  • ¼ c. butter, softened
  • Tony Chachere's Original Creole Seasoning, to taste
  • 12 English muffins, split
  1. Cook sausage until no longer pink, drain well. In a bowl, mix cheese, butter and seasoning. Stir in sausage and mix until combined. Spread on cut sides of muffins.
  2. Wrap individually and freeze for up to 2 months or place on a baking sheet and bake at 425 degrees for 8 - 10 minutes.
  3. If frozen, unwrap and bake at 425 degrees for 10 - 15 minutes.
  4. *Note: I used Kraft Old English cheese spread
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