Easter Brunch Menu Planning Continued...Eggs Benedict Casserole with a Simple Hollandaise

recipe from Christmas with Southern Living 2010

I love serving big Sunday breakfasts but hate preparing the menu items in the morning, especially if you're getting the house {not to mention yourself and kids} ready for guests!  I am always experimenting with recipes that can be mixed together the night before and quickly heated in the morning.  We definitely have a few go-to favorites like my mom's cheese cloud, quiche with bacon and gruyere and freezable french toast sticks!  I am excited to add this yummy eggs benedict casserole with hollandaise to the list!  Try it! You won't be disappointed!

Prep Ahead Plan:  Prepare the egg dish ahead of time and refrigerate overnight until ready to bake in the morning.  Prepare the hollandaise the night before as well BUT be careful when you "reheat" it.  Before serving, place it in a small sauce pan over VERY low heat for a short time.  You are looking to heat the sauce to about 160 degrees.  Anything more will make it it clumpy!

Eggs Benedict Casserole
Ingredients
1 (12 oz) package of English Muffins cut into 1 inch pieces
1 (6 oz) package of Canadian bacon
6 large eggs
2 1/2 cups of milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Hollandaise (recipe below)
a sprinkle of paprika
chives for topping


Directions:
1.  Grease an 11 X 9 baking pan and add English muffin pieces and Canadian bacon to it.
2.  Whisk eggs and next 4 ingredient together.  Pour over English muffins and bacon and refrigerate overnight.
3.  In the morning...preheat oven to 375 degrees.  bake casserole for 30 minutes, covered.  Remove cover and bake 25 minutes more.  Let stand 10 minutes before serving!  Top with chives and hollandaise! 


Quick Hollandaise
Ingredients
3 pasteurized egg yolks (OR heat egg yolks to about 160 degrees on the stove top!)
2 Tablespoons water
1 Tablespoon fresh lemon juice
sprinkle of salt and cayenne pepper
3/4 cup melted better (cooled down a bit so it doesn't clump the yolk!)


Directions:
1.  Blend first 4 ingredients until smooth.
2.  Add melted butter through the removable cap in the blender and process until the sauce thickens slightly.