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Eggs Benedict Casserole

23 Nov

There is nothing better on a weekend morning than a fabulous brunch with family or friends. One of my favourite brunch foods is Eggs Benedict. I’ve never been able to master the art of poaching eggs properly, so I’ve avoided making Eggs Benedict on my own. So when I came across this recipe, I knew I had to give it a try, as it seemed very foolproof. What’s great about this recipe is that you prepare the casserole the night before, so you have minimal preparation when it’s time to eat.

Eggs Benedict Casserole

  • 1 lb ham, bacon, or whatever other meat you’d like (meatless works too)
  • 6 English muffins
  • 8 large eggs
  • 2 cups milk (rice milk works well, if you’re concerned about dairy)
  • 1 Tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon paprika
  • fresh chopped parsley for garnish

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 1-2 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup melted butter
  • salt and pepper to taste

Grease a 9×13 baking dish. Split the English muffins and cut into 1 inch pieces. Place half of the meat in the bottom of the dish. Top with the English muffins. Top with the remaining meat. In a large bowl, whisk together eggs, milk, onion powder, salt, garlic powder and pepper. Pour evenly over top of the casserole. Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake for 10-15 minutes longer or until the centre is done.

Meanwhile, make the hollandaise sauce. If you’re pressed for time or don’t want to make the sauce from scratch, a packaged mix is a decent substitute. In a double broiler or metal bowl over simmering water (don’t let the bowl touch the water), constantly whisk together egg yolks, cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until the sauce is thick enough to coat the back of a spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly.

Serve casserole with the sauce and garnish with parsley.

eggs benedict casserole

Cinnamon Roll Pancakes

1 Apr

I’ve had this recipe sitting in my “to make” file for for some time, and since it’s a holiday today and I have nothing pressing to do, I thought this would be a fabulous morning to try out a new recipe.

A friend posted a picture of this recipe on Facebook, but you can find the original here. I’ve converted the recipe over to Canadian measurements.

Cinnamon Roll Pancakes


  • 1/4 cup unsalted butter, just melted
  • 1/4 cup + 2 tablespoons brown sugar (packed)
  • 1 1/2 teaspoons cinnamon


  • 1/4 cup unsalted butter
  • 1/4 cup cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla


  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a zip baggie and set it aside. Make sure that the texture is similar to that of toothpaste when you’re ready to use it – it needs to be thick enough to make a solid swirl.

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

*Or, if you’re feeling lazy like I was, using a pancake mix works perfectly fine*

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

cinnamon roll pancakes


Just a little note, from my experience. When the recipe says snip the corner, it should really just be the tip. Cut it VERY tiny, otherwise you won’t be able to get the desired swirl effect. For the first pancake I made, I accidentally cut the tip of the bag a bit too wide, and it was a total disaster:


Haha! Don’t get me wrong – it still tasted fabulous, but it didn’t look very pretty.

This is a perfect recipe to use at a brunch where you want to impress your friends or family, and it’s very simple to make! Just be forewarned that they are EXTREMELY sweet! I could barely get through two of these, so I’ll have plenty of leftovers for dessert or another breakfast.