Christmas Morning Brunch
Christmas morning is all about cozy PJs, checking out what Santa brought, and relaxing by the fire with family. Food should be decadent but simple. Cinnamon rolls, banana bread pancakes and egg casseroles are a few of our favorites!
My mom and I LOVE eggs benedict, but it can be quite a project to make for a big group. And projects like that are exactly what we like to avoid on Christmas morning! That’s why I love this super simple overnight egg benedict casserole. All the richness of yummy hollandaise sauce but you can prepare most of it the night before and just pop it in the oven in the morning.
Your whole family will love this delicious casserole! And it’ll get everyone’s bellies full and leave you with plenty of time for your other Christmas traditions – like egg nog and hallmark movies!
1 Package English muffins, cubed
12 oz Canadian bacon, cubed
1 bundle of asparagus (or spinach or whatever you choose)
12 eggs, beaten
2 cups milk
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
4 egg yolks
Juice of 1 large lemon
1 tsp salt
¼ tsp cayenne
1 tsp Dijon mustard
10 tbsp unsalted butter
Grease an 8 x 13 baking dish
Spread the cubed English muffins and Canadian bacon on the bottom of the pan
Wish together eggs, milk, garlic powder and onion powder
Pour over bread, cover and refridgerate overnight
Preheat the oven to 375 degrees
Sprinkle paprika on top, cover with foil and bake for 40 min
Remove the foil, add asparagus and bake for another 25 min
Drizzle with sauce, top with any spices or garnish you’d like and serve!
Melt the butter slowly (without boiling)
Mix the egg yolks, lemon, salt, cayenne and Dijon in a bowl. You can use an immersion blender or mixer – I use a wisk.
Once the yolks have lightened in color turn down the mixer/blender (or whisk slowly) and drizzle in the melted butter.