Shelly's Recipe

* Eggs Benedict Breakfast Casserole *

Category: Breakfast Casseroles

1 large onion, peeled and chopped finely
2 tbsp butter
6 English muffins (1 package), cut into 1/2-inch cubes
About 12 oz Canadian bacon or cooked ham, cut into 1/2-inch cubes
10 large eggs
2 cups milk
1/2 tsp kosher salt
2 tsp dried thyme leaves
Hollandaise sauce, for serving
Minced fresh chives, for garnish
Fresh thyme sprigs, for garnish

Heat butter in a medium saute pan and cook onions until slightly softened, about 3 minutes. Remove from the heat and set aside to cool.

Butter a 9 x 13-inch baking pan. Preheat oven to 375. Spread muffin cubes on a baking sheet and lightly toast for about 10 minutes, stirring occasionally, or until golden brown; set aside.

In a large mixing bowl, whisk the eggs until well beaten. Whisk in milk, salt, and thyme leaves. Stir in cooked onions, muffin cubes, and Canadian bacon. Pour mixture into prepared baking dish. Cover with aluminum foil and refrigerate overnight, or at least 8 hours, to let bread fully absorb egg mixture. It will be very liquid when you put it in the refrigerator and fairly solid once the bread has absorbed the eggs.

Remove casserole from refrigerator and bake for 40 minutes. Remove foil and continue to bake, uncovered, until the eggs are set and the top begins to crisp, about 20 minutes more. Be careful not to overcook or the eggs will be tough and rubbery. If using a glass dish, reduce the baking temp to 350 or reduce the cooking time by about 10 minutes. When done, remove the casserole from oven and let it stand 5 to 10 minutes before serving.

While casserole is baking, make or reheat your hollandaise sauce.

To serve, cut casserole into squares and place on warmed plates or large, shallow bowls. Top each piece with warm hollandaise, sprinkle with chopped chives, and garnish with a couple sprigs of fresh thyme just before serving.

Remove from refrigerator and bake for 40 minutes. Remove foil and continue to bake, uncovered, until the eggs are set and the top begins to crisp, about 20 minutes more. Be careful not to overcook or the eggs will be tough and rubbery. If using a glass dish, reduce the baking temp to 350 or reduce the cooking time by about 10 minutes. When done, remove the casserole from oven and let it stand 5 to 10 minutes before serving.

While casserole is baking, make or reheat your hollandaise sauce. To serve, cut casserole into squares and place on warmed plates or large, shallow bowls. Top each piece with warm hollandaise, sprinkle with chopped chives, and garnish with a couple sprigs of fresh thyme just before serving.