Over the holidays, we had plenty of delicious food. Ham, Cheesy Potatoes, shrimp, and even Filet Mignon! I was in charge of breakfast for Christmas morning so I made an Eggs Benedict Casserole along with a few other items.
Mike’s dad makes Eggs Benedict for us when we are camping. I love it, but it always seems very complicated for breakfast. Lots of steps…poaching eggs, toasting the muffins separatley, heating the ham, and making the Hollandaise Sauce…I am more of a “please no one talk to me for about 30 mins in the morning” person….SO, I gave this a try and it was easy and a hit!
I also made an overnight cinnamon roll french toast bake that was super easy…
Along with crescent sausage and cheese roll ups and a candy cane shaped cherry cream cheese danish!(which I took pictures of but apparently deleted them or something….)but anywho the Eggs Benedict Casserole was super easy, so here it is!
Note** Hardest part was the Hollandaise Sauce so feel free to buy the packet mix where you just add water!
Eggs Benedict Casserole
- 1 Package of English Muffins (6 broken into pieces)
- 1 cups Canadian bacon or deli ham
- 8 eggs
- 2 cups milk
- A pinch of paprika, garlic salt, and parsley
- Salt and Pepper to taste
- 1 stick of butter (melted)
- 4 egg yolks
- 1 tbsp lemon juice
- Spray 9×13 baking dish with non stick spray
- Break English muffin into pieces and line the bottom of the baking dish
- dice ham and place over the English muffins
- Whisk eggs and milk and pour over ham/muffin layers
- Sprinkle with paprika,garlic powder, parsley, and salt and peper to taste (or seasonings of your choice)
- Bake at 350 for about 45 mins or until center is cooked
For Hollandaise Sauce:
- In a double boiler, whisk egg yolks and lemon juice.
- Slowly add melted butter and keep whisking until doubled in size.
- Season to taste and serve hot.
Tips* Do not let water in double boiler touch eggs. The point is for the heat to slightly cook the eggs. Slowly adding the butter will keep the mixture from curdling.