I've served this for several Chrismas brunches. Really really good.

Eggs benedict casserole

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)
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Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
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 uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and 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.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.

These are great when you don't have time to do a lot of cooking for breakfast.

Sausage Egg & Cheese Muffins
Recipe courtesy of Chef Anthony Schulz of the Inn & Spa at Cedar Falls

1/2 pound bulk pork sausage
12 large eggs
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
salt and pepper to taste nonstick pan spray

Preheat the oven to 350 degrees.

Brown the sausage and drain. In a large bowl, beat the eggs well and add the vegetables and garlic. Stir in the sausage and cheese. Season with salt and pepper. Spray the muffin pan and divide the egg mixture evenly. Bake at 350 degrees for 15 to 20 minutes or until a paring knife
inserted in the center comes out clean.

Makes 12 muffins

Love making Scotch Eggs

1
lb bulk pork sausage I used Jimmy Dean sage sausage
4
hard-cooked eggs, peeled
Gold Medalî all-purpose flour
3/4
cup Progressoî panko crispy bread crumbs
1
egg, beaten
Heat oven to 400ðF. . Shape sausage into 4 equal patties.
Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

I bake mine on my broiler pan rack so grease can drip thru. Also turn mine once during cooking.

All the recipes look good, but I think I might like to try the Eggs benedict casserole for early Thanksgiving breakfast (we're having overnight guests the night before). Glenda, you said you used packaged hollandaise sauce. What section do you find that in, in the grocery store? I've never seen it.

Have lots to do today since the electric power was off nearly all day yesterday, so I have one less day for all of the preparations for Thanksgiving.

Another idea for guests to make and serve themselves a light breakfast before a big meal is to put a toaster or toaster oven on a card table in an out-of-the-way place. Also on the table, put bread plates, butter, margarine, table knives, and the following toppings.

Toppings for Toast

Peanut Butter Cream Cheese Spread
Mix equal parts of peanut butter and cream cheese with an electric mixer until smooth. For a sweeter spread, add a little honey to the mixture. The spread will last a week or more in the refrigerator.

Apricot Butter
Boil two cups of dried apricots with two tablespoons of sugar and 2/3 cup water until soft. Put in a blender and puree with four tablespoons of butter. Add one teaspoon vanilla extract or 1/2 teaspoon almond extract.

Whipped Honey Butter
Use an electric mixer or blender to whip 1/2 cup butter with 2/3 cup honey. If the mixture is too stiff to aerate, add a bit of milk. Season with ground cinnamon if desired.

Jazzed up Cinnamon Sugar for Buttered Toast
2 tablespoons sugar
2 tablespoons raw sugar
Finely grated zest of one orange
1/2 tablespoon cinnamon
A few fresh gratings of nutmeg (I scrapes of the nutmeg on the grater)

Mix and store in a jar. Keeps unrefrigerated for a couple of weeks, for longer storage, put in the fridge.

P.S. I, too, am considering making the Eggs Benedict Casserole, but for Christmas. It sounds so good, Glenda. Do you use the Knorr's brand hollandaise sauce mix?

This post was edited by walnutcreek on Tue, Nov 26, 13 at 12:37

jel48, look for the pkged sauces.
Buy a good pkg. or two.
Might have been Knorr's, been couple years since I last made it.

If you can't find it ask.

We sure enjoyed the casserole.

This is my favorite casserole to serve when we have compay. I saw it on the Cooking Forum several years ago. I believe it was posted by Ann T, who is a wonderful cook. If you want to use Grand Marnier, you can buy small "airline" sized bottles at any liquor store. One little bottle is enough for two casseroles.

Creme Brulee French Toast

1 stick butter
1 c. brown sugar
2 Tbsp. Karo corn syrup
1 lb. loaf of French bread
5 eggs
1-1/2 c. half and half
1 tp. vanilla
3 Tbsp. Grand Marnier (or OJ)
1/4 tsp,. salt

Melt butter, sugar and corn syrup in a saucepan over medium heat. Pour into a 9x13" pan. Slice bread into 6 slices (I made 8 thick slices)and place on top of the sauce. Press together to fit. Whisk together eggs, half and half, vanilla, Grand Marnier and salt. Pour over bread. Cover and chill 8-24 hours. Bake at 350 for about 49 minutes or until puffy and brown.

With that I like to serve Jimmy Dean maple sausage links and a fruit salad. (I buy the jars of already peeled and sectioned orange and grapefruit and then add a can of pineapple chunks, sliced bananas and marachino cherries for color.

Vanilla Coffee Cake

2 sticks butter, room temperature
1 C sugar
3 eggs
2 1/2C flour
2 t baking powder
1 t baking soda
1 t salt
1 C sour cream
5 t vanilla

Heat oven to 350. Grease and flour a Bundt pan. Cream the butter with the sugar. Add eggs one at a time. In separate bowl, combine dry ingredients and add to batter. Stir in sour cream and vanilla until incorporated. Batter will be thick. Spoon into Bundt pan and bake about 45 minutes or until cake tester comes out clean.

Cheddar, Bacon, and Tomato Strata

Yield: 8 servings

3 bacon slices
1 cup vertically sliced onion
2 garlic cloves, minced
8 cups cubed Italian bread (14 ounces)
Cooking spray
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
2 cups fat-free milk
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large eggs
3 large egg whites

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon.
Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.
Preheat oven to 325ð.
Bake, uncovered, at 325ð for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.

For an occasional treat, this gravy is delicious over hot, split, and buttered biscuits.

Chocolate Gravy

8 tbsp. unsalted butter
1 cup sugar
1âÂÂ2 cup cocoa powder
1âÂÂ4 cup flour
2 cups milk
1âÂÂ2 tsp. vanilla extract

Melt the butter in a 2-qt. -saucepan over medium-high heat. Whisk together the sugar, cocoa, and flour in a bowl; add to the melted butter; whisk. Slowly add milk, whisking constantly, until smooth.â¨

Bring to a simmer; cook until thick, 2 - 3 minutes. Whisk in vanilla.

Makes about 3 cups

I've made chocolate gravy a lot!

There's a restaurant,nearby, called The Chocolate Biscuit and you can guess what they serve. Plus another one further down the road that serves biscuits and chocolate gravy every Saturday.

That is just too neat, Glenda. Love that name for a restaurant.

HASH BROWN BRUNCH CASSEROLE

Bon Appetite November 1995
Idelle Levey

1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can French fried onions

Preheat oven to 350ðF. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Serves 12.

Great with scrambled eggs.