Going now to check out the recipe.

So glad it was enjoyed. I used to make it for Christmas brunches and served orange slices. That was all that was needed. :o)

Oh boy - I'm gonna go find that ....

I should have done this in my original post to save you guys the trouble of going in search of the recipe:

Originally Posted by Glenda:

Eggs benedict casserole

• 6 English muffins
• 10-12 ounces Canadian bacon ^^I buy the pkg ham cubes
• 8 large eggs
• 2 cups milk
• 1 teaspoon onion powder
• cooking spray
• 1/2 teaspoon paprika
• easy hollandaise sauce- (I just use Knorr)

• 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.

I've made this and it is good and nicely different from the usual breakfast casserole!

I had already printed every recipe on that thread! I haven't had time to make any yet, but I intend to go for one per Sunday. There are only two of us now, so one should last about three or four breakfasts! some I make cut in half and some I may try freezing.

I don't know what I did wrong but I tried the recipe once and it was not a favorite and in fact it was awful. I know Glenda is a great cook and I always love her recipes so I know I messed up something but I have no idea what. I will likely try it again. So glad it worked for you.

Oh, it's so disappointing when that happens, satine.

I can relate as I messed up the hollandaise sauce this morning by putting in double the amount of lemon juice called for in the recipe. I had to make a second batch of sauce. I decided to try to salvage the first batch by not putting any lemon juice in the second and combining the two. I know hollandaise can be fussy, but I got lucky and it worked!

Hope you have better luck next time!

glenda_al's recipe is on my list!! make sure to make the creme brûlée FT, it is unbelievably delicious and addicting :0....

i bookmarked the whole thread, so many recipes i want to try!!!

THANKS AGAIN!!

Double the amount of lemon juice will not adversely affect the Hollandaise!! In fact, I prefer my Hollandaise to have a bit more 'zing' to it so routinely increase the amount of lemon juice. And I add a dash of hot sauce or cayenne as well.

I am a big fan of breakfast casseroles and make them from time to time even for just myself!! I try to keep them to just a 9" square baking dish so that gives me a couple of leftover meals and I freeze the rest for a later date.

I'm not sure which is my favorite - the more traditional sausage/egg/cheese strata (known as Tahoe brunch in my neck of the woods) or the eggs Benedict one. Both are delicious!!

gardengal, we like our Hollandaise lemony, but this stuff was inedible until I diluted it with the second batch of sauce. Talk about puckering up!

Glenda, I'd happily use the Knorrs, but hubby is something of a Hollandaise purist and swears he can tell the difference between homemade and a package mix. He almost always orders EB when we go out for breakfast and the first thing he does is examine and taste the sauce and then declares it either homemade or a mix. For him, the sauce is what makes or breaks the dish and he judges it by color, texture and flavor.

I have always used a blender recipe, but my Ninja has the wrong shape and the blades are too high up, so the sauce doesn't thicken as it should. I'm having to resort to making it in a double boiler, but I think a hand held immersion blender would do the trick. I remember a thread where rhizo posted that everyone should have one and I do believe she is correct. Does anyone have recommendations?

Guess what is for breakfast here today? Yep, leftover Glenda's EB casserole/strata. Looking forward to having it again! :-)