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Monday, December 21, 2009

Christmas Breakfast

Here is a nother tradition my husband and I wanted to start.  We wanted to come up with a breakfast that we only had once a year - on Christmas morning.  I wanted something that I could make the day or night before and just pop it in the oven the next morning.  Basically something that is hassle free so I can enjoy  my family Christmas morning.  Here is the menu that we came up with.  Pictures will  be coming, but I have not made this menu yet this year.


* We absolutely love all things eggs benedict, but who wants to be sitting around poaching eggs all Christmas morning...not me!  Here is a simple recipe that tastes like eggs benedict, but you can prepare it the night before.

  • 6 english muffings
  • 1 (10 to 12 oz.) pkg. Canadian Bacon
  • 8 eggs
  • 2 cups milk
  • 1 tsp. onion powder
  •  cooking spray
  • 1/2 tsp. paprika
  • Hollandaise Sauce (see recipe below)
Cut the muffins into 1/2-inch cubes. Set aside. Cut the Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in the milk and onion powder.

Spray a 9- by 13-inch glass or ceramic baking dish with cooking oil spray. Scatter half of the Canadian bacon evenly in the bottom of the dish. Scatter the muffin cubes on top of the Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour the egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let the bread absorb the egg mixture.

Preheat the oven to 375 degrees.

Remove the casserole from the refrigerator, and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove the dish from the oven, remove the foil, return the 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 the oven and let it stand 5 minutes before serving.

While the casserole bakes, make the  Hollandaise Sauce (recipe follows). To serve, cut the casserole into squares and place them on individual plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.

*Recipe Courtesy of Star Tribune


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving

 *Recipe Courtesy of Food Network (Tyler Florence)

(store bought)

(for  now we use the Pillsbury store bought, but hope to make them from scratch in the future)

(hey why not...we have to make it special right?)

(we usually use the frozen turkey sausage links for our Sunday pancake breakfast, but for Christmas morning, we buy the Jimmy Dean roll of pork sausage that you cut into disks yourself)


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