There is no morning more special than Christmas morning. The house is full of happy chaos, shredded wrapping paper, and if you have planned ahead a yummy breakfast or brunch. Today, I am sharing Southern Living’s Eggs Benedict Casserole recipe that I made just this morning. Y’all it is so so so good. It is also super quick to whip up. Keep in mind you will want to let it refrigerate before baking for at least 2 hours. I can think of no better Christmas breakfast or brunch idea than this spread right here.
Ingredients In This Egg’s Benedict Casserole:
- Eggs
- English Muffins
- Milk
- Canadian Bacon
- Green Onions
- Butter
- Dijon Mustard
- Paprika
What To Serve With A Breakfast Casserole:
- Greek Yogurt & Fruit
- Muffins
- Granola
- Scones
- Fruit Salad
- Fancy coffee drinks
- Bacon
- Sausage Patties
- Croissants
- Hashbrowns
You certainly do not want to miss out on any of the excitement of Christmas morning so go ahead and whip this breakfast casserole up the night before. It is full of Canadian bacon, English muffins, green onions in a rich egg custard. After it has baked you top this beauty off with a homemade hollandaise sauce.
If there is one Southern Living magazine that you pick up all year, make sure it is the December issue. This month’s issue is loaded with cookie recipes, cake recipes, brunch recipes, and much much more. Southern Living is the one magazine I can turn to and make a dish and know that it is going to turn out yummy. Their recipes are always winners. This Southern Living’s Eggs Benedict Casserole is no exception. If you want a healthier option post-holiday then make sure to try their Breakfast Cookies that I shared a few weeks ago! Christmas breakfast just got that much easier for you!
I hope your weekend has been lovely. For me, I have knocked out my Christmas gift list and that has me feeling pretty good. Whew! Thanks for stopping by and as always, let me know if you try this delicious recipe!
A few of my other favorite breakfast ideas to serve with this casserole:
Trader Joe’s Almond Meal Muffins
My Favorite Casserole dishes and carriers are linked below!
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces Canadian bacon slices, chopped
- 6 English muffins, split
- 1 bunch scallions, white and green parts separated
- 6 large eggs
- 2 cups whole milk
- ¾ teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 1 cup unsalted butter
- 6 large egg yolks
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon Dijon mustard
- ¼ teaspoon paprika, plus more for garnish
Instructions
- Step 1
- Heat oil in a large nonstick skillet over medium-high. Add bacon. Cook, stirring often, until lightly browned, about 4 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet. (Do not wipe skillet clean.) Return skillet to medium-high. Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet. Cook until toasted, about 1 minute. Let muffin halves cool slightly.
- Step 2
- Chop English muffin halves into bite-size pieces. Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish. Sprinkle with cooked bacon. Finely chop white parts of scallions, and sprinkle over mixture in dish. (Wrap green parts of scallions in a damp paper towel; chill until ready to use.) Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl. Pour over mixture in baking dish; cover with plastic wrap. Chill at least 8 hours or up to 16 hours.
- Step 3
- Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until top is browned and casserole is set, about 40 minutes.
- Step 4
- Meanwhile, make hollandaise. Melt butter in a small skillet over medium-low. Keep butter hot over lowest heat (do not let it brown). Process egg yolks, lemon juice, mustard, paprika, and remaining 1 teaspoon salt in a blender on medium just to combine, about 5 seconds. With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid. Process until mixture is smooth and thick, about 1 minute.
- Step 5
- Drizzle about ½ cup hollandaise over warm casserole. Finely chop reserved green scallion parts, and sprinkle over top. Sprinkle with paprika; serve with remaining hollandaise.
