Family Friendly Faves: Feeding a Crowd
Serve up this savory breakfast for the holidays
When the holidays hit, does your evergreen-infused home turn into the ultimate bed and breakfast with family arriving from near and far? Never fear, when it comes to feeding a crowd, this family-friendly favorite will serve up a savory breakfast for many mouths. Make up this Eggs Benedict Casserole the night before and set in the fridge and in the morning it is ready to pop in the oven. Serve with Homemade Hash Browns and you have the ultimate comfort food that’s sure to fill the stomachs of your guests.
EGGS BENEDICT CASSEROLE
~From the kitchen of Tasha Mills
6 English Muffins
2 packages of sliced Canadian bacon or roughly 20 slices
10 large eggs
1 c. milk
1 t. salt
¾ t. pepper
2 packages of Knorr Hollandaise Sauce Mix, made per the package instructions
DIRECTIONS
Spray a 13x9” baking dish with cooking spray. Split the English muffins in half, and cube them. Distribute evenly in baking dish. Reserve 8 slices of Canadian bacon, and cube the rest. Sprinkle half of the cubed Canadian bacon over the English muffins. In a large mixing bowl, whisk together the eggs and milk and season with salt and pepper. Pour the egg mixture evenly over the bread. Top with remaining ½ of cubed Canadian bacon. Press down to ensure all bread is absorbed in the egg mixture. Top the casserole with the 8 slices of Canadian bacon. Cover with tinfoil and refrigerate overnight or at least 6-8 hours. Pull the casserole out of the refrigerator and let it warm up to room temperature while the oven is preheating to 350 degrees. Cook the casserole at 350 for 50 minutes to 1 hour or until the egg custard has set. You can put the tinfoil back on for the last 20 minutes to avoid over-browning. During the last few minutes of the baking process, prepare the Hollandaise Sauce per the package instructions. Remove the casserole from the oven and immediately pour the prepared Hollandaise Sauce over the entire casserole. Serve and enjoy!
HOMEMADE HASH BROWNS
~From the kitchen of Tasha Mills
4 lbs. of Yukon Gold potatoes, cubed into bite-size pieces
Kosher salt
½ t. baking soda
5 T. olive oil
3 cloves garlic, minced
1 t. rosemary
1 t. parsley
1 t. garlic salt
Salt & pepper to taste
DIRECTIONS
Preheat oven to 450 degrees. Boil the potatoes in water with kosher salt and baking soda for 10 minutes or until done. During the boiling process, heat the oil and garlic and simmer until garlic is golden brown, about three minutes. When the potatoes are done, drain, and transfer to a large bowl. Pour garlic and oil mixture over top and stir to coat thoroughly. Transfer to a baking sheet, spreading evenly and seasoning with salt and pepper. Roast for 20 minutes. Remove from the oven and carefully turn the potatoes over using a spatula. Spread them out evenly again, and return to the oven to roast for an additional 30 to 40 minutes, or until all potatoes are deep brown and crispy. When done, remove from oven and toss with seasonings to coat thoroughly. You can sprinkle with additional salt and pepper to taste.
