Don't you just love January? The month of new beginnings...a time to relax from all of the hustle and bustle of the holidays, and just enjoy a lazy brunch with family and friends!
This is the PERFECT brunch! An easy overnight casserole, filled with all of the wonderful things you love in Eggs Benedict - chewy English muffins, salty Canadian bacon or ham, rich eggs and cream, and drizzled with creamy and warm Hollandaise Sauce! If you're making breakfast for a bunch, this is so much easier than poaching eggs and making individual Eggs Benedict - and even more delicious is the consensus of the gang!
This is a no-brainer! The night before, you start by stacking the cubed English muffins and Canadian bacon, and slowly pour the rich egg custard over the top. Cover it with plastic wrap and refrigerate overnight.
See? I told you it was easy!
The next morning, all you have to do is throw it in the oven for 45 minutes, which will give you plenty of time to whip of the fresh and silky Hollandaise Sauce.
Slice up some fresh fruit, and serve with warm muffins and pastries, and you are all set!
And if you're feeling extra lazy and special, a nice bubbling Mimosa would go perfectly with this as well...I'm just sayin'!
And now that we have the relaxing part of the day taken care of, I guess it's time to take down the Christmas decorations. The house always looks so empty and naked after that - but it's a great clean start to the new year.
Enjoy your day - and enjoy this Eggs Benedict Overnight Casserole!
1 pkg. English Muffins (6 total)
2 (6 oz.) pkgs Canadian bacon or 2 cups ham (chopped)
8 large eggs
2 cups whole milk or half & half
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
1 teaspoon fresh cracked black pepper
Fresh chives or parsley (minced)
4 large egg yolks (room temperature)
½ cup heavy cream (room temperature)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ cup unsalted butter (melted)
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon cayenne pepper or hot sauce
HOW I MAKE THIS:
YIELD: 12 servings
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