As if we needed more reasons to love breakfast here is another. It is pretty simple to toss together and even your toughest critics are sure to love it. I love any recipe that I can make ahead of time but also a recipe I can whip together in crunch time when I need something great. This casserole is my go-to.
You can make this recipe as far as 24 hours in advanced or you can make it and bake it right away. Both ways turn out amazing. This is my go-to breakfast for meal trains, make them a dinner and this breakfast for the next day. I also made this breakfast for my sister’s birthday and for my elderly neighbors when they were going through a rough patch. The verdict is always that they loved it!
You can make the hollandaise sauce on the stove if the idea of completely uncooked egg yolks freaks you out a little bit. You will follow the same steps as bellow just add it to a sauce pan instead. You can easily make this the same day or make for tomorrow.
Now just a heads up I have never tried this substitute, but I also don’t see why it wouldn’t work, using a dairy free milk option. If dairy isn’t your jam definitely try using a different option. I think that using unsweetened oat milk or unsweetened almond milk would work just fine. Also, if you are skipping the dairy just leave the cheese off at the end.
If you make this recipe, be sure to leave a comment or tag me on Instagram @plantpraypick. I love hearing from you and seeing my recipes in your kitchens!
- 6 English muffins
- 2 5ounce packs Canadian bacon, chopped
- 8 eggs
- 2 cups milk, or nondairy milk
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp mustard
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp Lawrys seasoning
- 1 cup shredded cheese of your choice
- 4 egg yolks
- 1/2 cup milk
- 2 Tbsp lemon juice
- 1 tsp mustard
- dash of salt and pepper
- 1 stick of butter, melted and cooled
- Grease Dutch Oven or a 9×13 pan. If you plan on baking immediately then preheat oven to 375 degrees.
- Split in half the English muffins and lightly toast them. Then chop up the toasted English muffins and the Canadian bacon. Toss both into your greased pan, trying to mix somewhat evenly.
- Making the egg mixture: using a medium bowl mix 8 eggs, 2 cups of milk, 1 tsp salt, 1 tsp onion powder, 1 tsp mustard, 1/2 tsp paprika, 1/2 tsp pepper and a 1/2 tsp Lawrys seasoning.
- Pour egg mixture over chopped English muffins and Canadian bacon.
- If you are going to bake right away place lid on Dutch oven or cover your pan with foil and bake. For the Dutch oven bake for 25 minutes then remove lid, add your cheese and bake for an additional 7 minutes uncovered. If using a baking dish bake for 35 minutes, uncover add cheese and bake an additional 10 minutes.
- If you are making this for later or the next day, cover with foil and place in the refridgerator.
- Making the hollandaise sauce: I like to keep this part simple and use a Ziplock bag, but you can also use a blender if you prefer. Melt one stick of butter and set aside to cool. Add 4 egg yolks, 1/2 cup milk, 2 Tbsp lemon juice, 1 tsp mustard and a dash of salt and pepper. If making this in a Ziplock bag give it a really good shake and mix, making it a little frothy. If you are making it in the blender then blend on high for about 30 seconds.
- Add melted butter, that has cooled down, to the sauce. Give it another good mix.
- For serving I prefer to pour a little sauce over each serving. Do not reheat the hollandaise sauce because of the milk, it doesn’t reheat well.
- If you placed it in the fridge, once you are ready to bake it just remove from the fridge and follow baking instructions above, instruction number 5.