Worth the Time and the Wait

Saturday seems to be the only day that we are awarded with the opportunity to be lazy. I have to force the male members of my family to get dressed by 10 a.m. It is the one day that we actually have a family breakfast. If you are like me, you get tired of normal things like pancakes, scrambled eggs, waffles, cereal. You are on the look out for new recipes. So I have been experimenting with Saturday morning breakfast. Recently, I discovered the breakfast casserole.

My family has been subjected to three different casserole experiments. Eggs Benedict, Eggnog Baked French Toast, and most recently Caramelized Pecan Baked French Toast. While all have been enjoyable, the clear-cut favorite is the Eggs Benedict. Oh my gosh, it is delicious”¦ just thinking about it releases my inner Homer Simpson, drool and all. Dang, now I need to go out and buy the ingredients to make this fabulous dish again”¦ mmmmm.


Eggs Benedict


Baked French Toast



Children will eat it! My son is picky and won’t eat the baked French toast ones. I don’t know why, both dishes are good. Maybe it is the mushy bread texture. I am not a fan of mushy wet bread either. Because the Eggs Benedict uses English muffins the bread does not get super soggy. He did eat the Eggs Benedict casserole.


Eggs Benedict


Baked French Toast



The only drawback to making breakfast casseroles is the time. Calories don’t count if you get someone else to make it for you. All three dishes experimented with require overnight refrigeration, and then take about an hour to bake. Thus, the casserole must be prepared before going to bed and in the oven early in the morning if you want to eat breakfast at a normal time. Which means, no sleeping in for you. Yet, if you have a dish like Eggs Benedict Casserole the advance preparation and wait is all worth it!

Final Score:

Eggs Benedict


Baked French Toast

1 (they are good and deserve at least one point)


Here is the recipe I use from You can find other recipes online and they all use the same ingredients in about the same amounts.

Eggs Benedict Casserole

6 English muffins
12 oz of Canadian bacon
8 large eggs
2 cups milk
1 tsp onion powder
cooking oil spray
1/2 tsp paprika (You can use regular paprika, but smoked paprika is so much better!)
Hollandaise Sauce (I used the packet stuff and it turned out just fine.)

Cut the muffins into 1/2″ cubes. Cut the Canadian bacon into 1/2″ squares. Whisk the eggs well in a 2 quart bowl. Whisk in the milk and onion powder.

Spray a 9×13″ baking dish with spray. Scatter half the Canadian bacon evenly on the bottom of the dish. Scatter all of the muffin cubes on top of the Canadian bacon. Top with the remaining Canadian bacon. Pour the egg mixture over the casserole. Cover and refrigerate overnight or at least 8 hours.

Preheat oven to 375°F. Lightly sprinkle the paprika over the casserole. Cover with foil and bake for 40 min. Remove the foil and bake uncovered until the eggs are set, about 20 minutes. Remove from oven and let stand 5 minutes.

To serve, cut the casserole into squares and serve warm Hollandaise sauce over each square. You can just pour the sauce over the entire dish if you want.

By Trulybst

Pursuing life to its fullest. A woman, a mom, wife, and struggling teacher who knows the importance of treating myself right.

One reply on “Worth the Time and the Wait”

LOVE breakfast casseroles. My mom does one with Bisquick that somehow maintains the really soft, chewy texture of scrambled eggs but with toasty melted cheese on top and loads of bacon. It’s a wonder.

The overnight thing is a drawback, though. I love making baked French toast but it requires planning ahead and most of the time when I HAVE the time for a nice home-cooked breakfast, it’s on a hungover morning, and the night before does not typically involve whisking up a custard to pour over bread.

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