We try to do 2 big family breakfasts a month, on quiet Saturdays at home. This gives me the opportunity to try some of the breakfast cake and casserole recipes I have been eyeing! The kids love to help with the coffee cake or pancake prep, and Dale is the expert egg scrambler and sausage fryer in our family. One of our favorite breakfasts is Eggs Benedict, but who has enough time to poach 6 eggs and make Hollandaise sauce, all while keeping those items warm, plus the english muffin and candian bacon, all while walking around the kitchen with 2 kids hanging from your legs, crying that they are STARRRRVING?! Not me.
Here is an easy and tasty solution…….
Eggs Benedict Casserole (click here for an easy printable version)
6 English Muffins
10-12 oz. Canadian bacon
8 large eggs
2 cups milk
1 tsp. onion powder
1 – 1 oz. packet Hollandaise sauce (plus ingredients listed on the packet)
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and cover the casserole with foil. Bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make Hollandaise Sauce. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each square just before serving.
Makes 10 servings.
Orange Butter Breakfast Cake
Orange juice makes this cake extra moist and delicious!
1 yellow cake mix
1 (1 oz) pkg instant vanilla pudding
1 1/2 c. orange juice, divided
1/2 cup cooking oil
4 eggs beaten
1/2 cup sugar
1 stick butter
Preheat oven to 350*. Mix together yellow cake mix, vanilla pudding, 1 cup orange juice, oil and eggs. Pour into a greased and floured Bundt cake pan and bake for 50 minutes or until toothpick comes out clean. While cake is baking, heat the butter and sugar in a small saucepan on high heat until melted, then reduce temp to medium and mix in 1/2 cup orange juice. Cook just long enough until all ingredients are melted and bubbling, then remove from heat. After cake is out of the oven and still warm in the pan, pierce the top with a fork several times. Pour warm butter mix over the top and allow to soak into cake. Once it has been absorbed and the cake has cooled enough to handle, take a butter knife and separate the cake from the edge and invert onto serving plate.