I don’t know when my dislike for gift wrapping began.
I used to be that person that loved to wrap each gift different, with handmade little things added to personalize them. I even made my own wrapping paper one year with butcher paper and rubber crafting stamps, coloring them in with pens, OR embellishing them with glitter OR both. Then made my own bows with ribbon and twine.
I know, what the heck was I thinking? Hours of work to be torn off and discarded in the blink of an eye.
Ya, that didn’t happen again!
Now you will usually find me in a pile of wrapping paper, tape, name tags and bows, the week before Christmas.
Or, as has happened a couple of years, the NIGHT before!
But I don’t like doing that because I want to be able to look at all of the gifts under the tree for at least a few of days.
However, this year I have two issues.
#1 the G-baby is old enough to open presents when you leave the room. She has already been asking about presents. That little one is too smart for her own good.
#2 there is ZERO room under my tree.
When we moved into this place back in May, we knew that it was going to take some renovations to make it the way I errr we want it.
Open concept kitchen/dining room/living room kinda thing.
The last place we lived had a TON of room, and I bought a LOT of furniture to fill it.
Which means we have just enough room to fit our little tree in the corner after I moved the sofa table out of the way.
Don’t get me wrong, I love our place, and I love our pretty little tree. I just have zero clue where to put everyone’s gifts.
And I didn’t go crazy this year. The kids each got a couple of small things, the G-baby has 3 medium sized gifts, and the big baby umm I mean Kevin has a few medium sized gifts as well. That doesn’t seem like much right?
Then I counted them up.
2 + 2 + 2 + 2 + 2 +3 + 3 = 16 presents
OK, let me get my mind back where I know what I am doing, and that would be this amazing breakfast casserole. I have been wanting to make this for a few years now. As you can see by the amount of them on my blog.
There is my Strawberries and Cream Cheese French Toast Casserole, Make Ahead Waffle Casserole, Chicken and Waffles Casserole, and Make Ahead Chipotle Breakfast Casserole just to name a few.
I am kind of obsessed.
But Eggs Benedict is my FAVE brunch dish and I have always wanted to make them for a holiday breakfast.
However, if you have ever tried to make poached eggs for several people and have them all be nice and warm but not overcooked. That is a tough one. Oh, it can be done, I just don’t want to do it 😆
So a casserole is the BEST way to have it all AND have it warm.
Oh I know, there isn’t that satisfaction of cutting into a perfectly poached egg and have that lovely yolk spill out across the ham and muffin is all of its delicious glory.
Or am I the only one that gets excited about that?
But, one bite of this mouthwatering breakfast casserole bathed in its delicious hollandaise sauce (BTDubs that sauce is made in the blender) and you will be doing the happy foodie dance just like me 🕺……
I guarantee it!
Eggs Benedict Casserole
- 1 tablespoon butter
- 6 English muffins, cut into 1-inch pieces (low carb sub these English muffins)
- 1 pound of ham, diced
- 8 eggs
- 1 cup half and half (low carb sub heavy cream)
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- Kosher salt
- Fresh cracked black pepper
- 1/4 teaspoon paprika
- 3 egg yolks
- 1/4 tsp salt
- Pinch of pepper (I use a small pinch of cayenne)
- 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp)
- 1/2 cup unsalted butter
- Grease a 2-quart baking dish with butter, spread half of the English muffin cubes in the bottom of the dish.
- Spread half of the ham over the muffin cubes.
- Repeat with remaining muffin cubes and ham.
- In a large bowl, whisk together the eggs, half and half, onion powder, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over the ham and muffin cubes. Cover and refrigerate overnight.
- When you are ready to make the casserole, preheat the oven to 350 degrees F.
- Take the casserole out of the fridge and allow it to warm up while the oven is preheating.
- Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. Check the middle with a knife to make sure the eggs have set. If it comes out clean the casserole is done. * See Cook’s Notes
- Remove from the oven and cover with foil while you make the hollandaise sauce.
- Drizzle with the hollandaise sauce and sprinkle with the paprika.
- Serve immediately
- In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice (you can add more when you taste at the end). Set aside.
- In a small saucepan over medium-high, add the butter and heat until foaming.
- Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don’t pour in the milky residue at the bottom of the pan.
- Taste and adjust seasonings.
Cover the casserole with foil if the top is getting too brown during the cooking time.