When the kids and grandkids come home for the weekend.....it's breakfast.
Eggs Benedict Casserole
Ingredients
6 English Muffins 8 large eggs
1 tsp onion powder Cooking spray oil
½ tsp paprika
2 cups reduced fat or whole milk
2 pkg Canadian Bacon 12 oz. total
2 pkg McCormick Hollandaise sauce mix
Preparation:
1. Cut muffins into ½ in. cubes
2. Cut Canadian bacon into ½ squares
3. Whisk eggs, onion powder, milk into a bowl
4. Spray 9X13 baking dish
5. Spread ½ Canadian bacon across the bottom
6. Scatter muffins on top of Canadian bacon
7. Spread remaining bacon on muffin cubes.
8. Pour egg mixture over casserole, cover with plastic wrap
& refrigerate overnight so bread absorbs egg mixture.
Bake:
1. Preheat oven to 375° Remove wrap & sprinkle with paprika
2. Cover with foil and bake 40 minutes.
3. Remove foil and bake 20 more minutes till bacon crisp’s
4. Remove and let sit 5 minutes.
While baking:
Make Hollandaise sauce according McCormick to directions.
Spoon over each serving.
Biscuits and Gravy
Ingredients
1 Can refrigerated biscuits
1/2 lb. breakfast sausage
4 Cups of milk
1/4 Cup of flour
1/4 Cup of water
1/4 teaspoon of seasoned salt
Black pepper to taste
Preparation
1. Preheat oven to 350 degrees.
2. Brown the sausage in a pot over medium heat. I've found a non stick pot works best. Also, if you like smaller chunks of sausage, keep breaking the sausage up in the pan as it cooks.
3. Put biscuits in oven and bake according to label directions.
4. Drain off fat after sausage is browned. Add milk and seasoned salt.
5. Bring milk to boil stirring occasionally.
6. In a bowl, combine flour and water and stir to get the lumps out.
7. When milk starts to boil add flour/water mixture and stir constantly. Make sure to stir the bottom of the pan or the milk will scorch.
8. Bring mixture back to boil and cook for 2-3 minutes. Remove from heat.
9. Cut biscuit down the middle and spoon gravy over the biscuit.
Eggs Benedict Casserole
Ingredients
6 English Muffins 8 large eggs
1 tsp onion powder Cooking spray oil
½ tsp paprika
2 cups reduced fat or whole milk
2 pkg Canadian Bacon 12 oz. total
2 pkg McCormick Hollandaise sauce mix
Preparation:
1. Cut muffins into ½ in. cubes
2. Cut Canadian bacon into ½ squares
3. Whisk eggs, onion powder, milk into a bowl
4. Spray 9X13 baking dish
5. Spread ½ Canadian bacon across the bottom
6. Scatter muffins on top of Canadian bacon
7. Spread remaining bacon on muffin cubes.
8. Pour egg mixture over casserole, cover with plastic wrap
& refrigerate overnight so bread absorbs egg mixture.
Bake:
1. Preheat oven to 375° Remove wrap & sprinkle with paprika
2. Cover with foil and bake 40 minutes.
3. Remove foil and bake 20 more minutes till bacon crisp’s
4. Remove and let sit 5 minutes.
While baking:
Make Hollandaise sauce according McCormick to directions.
Spoon over each serving.
Biscuits and Gravy
Ingredients
1 Can refrigerated biscuits
1/2 lb. breakfast sausage
4 Cups of milk
1/4 Cup of flour
1/4 Cup of water
1/4 teaspoon of seasoned salt
Black pepper to taste
Preparation
1. Preheat oven to 350 degrees.
2. Brown the sausage in a pot over medium heat. I've found a non stick pot works best. Also, if you like smaller chunks of sausage, keep breaking the sausage up in the pan as it cooks.
3. Put biscuits in oven and bake according to label directions.
4. Drain off fat after sausage is browned. Add milk and seasoned salt.
5. Bring milk to boil stirring occasionally.
6. In a bowl, combine flour and water and stir to get the lumps out.
7. When milk starts to boil add flour/water mixture and stir constantly. Make sure to stir the bottom of the pan or the milk will scorch.
8. Bring mixture back to boil and cook for 2-3 minutes. Remove from heat.
9. Cut biscuit down the middle and spoon gravy over the biscuit.