Hey hey it’s Tiffany from Creme de la Crumb and I have an awwwwwwesome recipe to celebrate pretty much the most awwwwwwwesome gal’s birthday ever ever. That’s right, it’s Alyssa’s B-day you guys! Happy Birthday to THE Recipe Critic!!! I wish each and every single one of you could meet this girl in person because she is one hundred percent amazing. Gorgeous, funny, incredibly talented, and I’m seriously so darn lucky to call her a virtual and real life friend. So with all of that sentimental mushiness said… let’s celebrate with a birthday brunch shall we?!
I really really love overnight breakfast recipes. Do all of the work the night before and cut right to the chase the next morning. Because let’s be honest, I am not a morning person. I want to eat breakfast while still in my pajamas if you know what I mean, straight from the bed to the kitchen table. So this recipe is perfect for any occasion when you want a great breakfast or brunch recipe but want to do most of the prep ahead of time.
This recipe is a fun twist on classic eggs benedict and it is SO yummy! The base is made from english muffins and canadian bacon and just a few more ingredients turn the whole thing into an easy-to-make and fun to eat crowd pleasing casserole complete with that must-have hollandaise sauce. Now eat up and wish our Alyssa girl the happiest of birthdays!!
- 12 ounces canadian bacon (or thick deli cut ham)- diced
- 6 english muffins cut into one inch cubes
- 8 eggs
- 2 cups milk (heavy cream or half & half)
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 egg yolks
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- ½ cup butter, melted
- Lightly grease a 9x13inch baking dish. Sprinkle half of the canadian bacon (or ham) in the dish, then add the chopped english muffins, then top with remaining canadian bacon.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the english muffins and canadian bacon. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn't be any wet/soggy crumbs on the knife).
- While casserole is baking, prepare the sauce. In top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired) and serve immediately.