Breakfast: How To Make Eggs Benedict Casserole: Christmas Morning Breakfast

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O This Christmas morning, you'll be able to make enough eggs benedict for the entire extended family! This video is part of the Christmas Morning Breakfast playlist in collaboration with these other great food channels on YouTube. Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter! https://Twitter.com/HungryYouTube And like us on Facebook! http://Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH Subscribe to SarahFit TV: http://bit.ly/_SarahFit4 Subscribe to Entertaining With Beth: http://bit.ly/_EntertainingWithBeth4 Subscribe to Laura Vitale's Kitchen: http://bit.ly/_LauraVitalesKitchen4 Subscribe to Weelicious: http://bit.ly/_Weelicious4 Subscribe to AllRecipes - https://www.youtube.com/user/allrecipes Subscribe to FoodWishes - http://www.youtube.com/user/foodwishes Like us on Facebook! http://www.facebook.com/HungryYouTube And follow us on Twitter! https://twitter.com/HungryYouTube ******** Eggs Benedict Casserole Casserole: 6 English muffins, toasted and cut into 1-inch pieces 1 tablespoon olive oil, plus more for greasing 1 large leek, dark green part removed, cut into 1/4-inch half moons 12 ounces Canadian bacon, chopped 6 large eggs, at room temperature 2 1/2 cups whole milk 1 1/2 teaspoons mustard powder 1 1/2 cups heavy cream 2 tablespoons fresh chives, plus more for garnish ½ teaspoon cayenne pepper Salt and pepper, to taste Hollandaise Sauce: 8 egg yolks, room temperature 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 stick melted butter For Casserole: 1.Preheat oven to 350F. Coat a 9x13 baking dish with olive oil and evenly spread toasted English muffins on the bottom. 2.Heat oil 1 tablespoon of olive oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon, continue to cook until the leeks and bacon begin to brown. Spread mixture over the English muffins, set aside. 3.In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne, season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives. For Hollandaise Sauce: 1.Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve sauce over Eggs Benedict Casserole. Serves 6-8

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