It’s a double feature on 4 little Fergusons today:
Flashback Friday: where I re-feature a recipe favorite from the blog.
Foodie Friday: all your best recipes from across the www. shared on 4 different Food blogs!
It couldn’t have worked out more perfectly, because this week’s theme for Featured Recipes was BREAKFAST, and my Flashback Friday is about breakfast food too! I love it when a plan (accidentally) comes together!
We like to do a big breakfast on Saturday morning, and Eggs Benedict is a family favorite, but who has enough time to poach 6 eggs, keep them nicely warmed and make Hollandaise sauce? Let’s not forget this is usually happening with at least 2 kids hanging from your legs, crying that they are starving!
Here is an easy and tasty solution . . .
(click title to print)
- 12 ounces, weight Canadian Bacon, Sliced
- 6 whole English Muffins, Cut Into Cubes
- 8 whole Large Eggs
- 2 cups Milk
- 1 teaspoon Onion Powder
- 1 ounce, weight Packet Of Hollandaise Sauce, Plus Ingredients Listed On 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. Combine eggs with the remaining ingredients (except the Hollandaise sauce mix) and beat to combine. 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 foil 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.
On to Foodie Friday:
My co-hosts and I couldn’t help but notice a quite a few breakfast recipes at last week’s Foodie Friday Link Up Party and in order to be perfectly fair, we decided to let the number of clicks determine the featured recipes for today and it looks like most of you had a sweet tooth!
Chocolate Chip Mini Muffins by Lisa’s Dinnertime Dish
Orange Scones by Cats and Casseroles
Baked Chocolate Chip Donuts by Sweet Mornings
If you were featured today, please feel free to grab the “featured” button from my sidebar.
Your hosts ~
Remember that when you link up, it shows on all FOUR blogs. Plus…
We TWEET. We PIN. We LIKE.
We want you to get as much exposure as possible so that your time here is well invested.
HINT, HINT ~ While all recipes are welcomed, we really would like to feature some football food next week.
Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, Baking Bad, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!
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