4 English Muffins -- split & toasted
8 slices Canadian bacon, cooked -- or lean ham
8 large eggs
1/4 cup skim milk
1 dash pepper
Pam Spray
1 Hollandaise sauce -- packet
2 tablespoons butter
Arrange toasted English muffin halves, cut side up, in a 9x13" pan. Top each with 1 slice of the bacon.
In a medium bowl, beat the eggs, milk & pepper.
Melt the butter in a large skillet, add the beaten eggs. Cook & stir until the eggs are scrambled to desired doneness. Remove from heat.
Divide the eggs evenly on top of the muffins & bacon.At this point the casserole can be covered & refrigerated overnight.
NOTE: I made mine 2 hours before needed, chilled until just ready to bake. Then followed the sauce directions below....
Prepare Hollandaise sauce according to package directions.(I use 1/4 cup of butter)
Divide the sauce evenly on top of the eggs.
Cover and bake in a pre-heated 350° oven for 20 minutes
Perfect for Christmas morning breakfast. I rate it a 10 out of 10!...Carol
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