There are few mornings more perfect than those that start with a breakfast or brunch of Eggs Benedict.
Satisfying and decadent, I think of hotels, sidewalk cafes, and vacations when I think of the times I've enjoyed them. Because, truth be told, as much as I love them, I rarely get up and actually make them the traditional way.
But with this recipe for an Eggs Benedict Casserole, I can do all the work the night before, then just wake and bake up this twist on the classic.
It's perfect for overnight guests as well.
Baked Eggs Benedict Casserole (adapted from Food Network UK)
- 3 Tbsp butter
- 4 English muffins, split
- 8 slices Canadian bacon
- 6 eggs
- 1 cup mayonnaise
- 2 Tbsp lemon juice
- 1 tsp dry mustard
- 1 dash tabasco sauce
Butter muffins and place in baking dish. Cover with bacon.
Mix eggs and remaining ingredients and pour over bacon and muffins.
Cover and refrigerate overnight.
When ready to serve, bake at 350 degrees for 45 minutes.
If you like, you can serve with hollandaise sauce, but it's great as is also.
Image via Adactio/Flickr