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!
- 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
- The night before you plan to bake the casserole, grease a 13 x 9-inch baking dish.
- Place half of the Canadian bacon in the bottom of the dish. Top with English muffins and remaining bacon.
- In a large bowl, whisk eggs, milk, and onion powder; pour over the top. Cover and refrigerate overnight.
- 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.
- While the casserole bakes prepare the hollandaise sauce. Serve immediately with casserole.