Eggs Benedict has been my favorite breakfast for as long as I can remember.
My parents made it every Christmas morning, and I have made it every year since getting married.
Because it is time consuming, I usually only make it once or twice a year, but I could eat it every weekend easily. It’s just that good.
Egg casseroles are also delicious, and much easier to get to the table. Typically, they are made the night before, and then simply popped into the oven in the morning. Why not try it with the flavors of Eggs Benedict.
I’ll admit it’s not the same as the real thing, but it was still delicious and so easy to get together.
For the casserole:
1 pound of Canadian bacon
6 English muffins (split)
1/2 cup milk
1/2 cup melted butter
lemon juice (about 1 tblsp)
salt and pepper
Line the bottom of a baking dish with a layer of Canadian bacon (use half)
top with the English muffins
cover with the remaining bacon
whisk together the eggs, milk, and then add the melted butter, lemon juice, dash of salt and pepper
pour over the Canadian Bacon and English muffins
Cover and refrigerate overnight
The next morning, let the casserole sit at room temperature for 30 minutes before baking
Pre-heat the oven to 375F
Bake for 30 – 35 minutes
uncover and bake an additional 10 minutes - I also broiled for about a minute to get a nice golden brown