Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Breakfast casseroles are perfect for feeding a crowd, especially during the holiday season. It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.

Ingredients for Casserole:
6 large whole eggs
1 tbsp olive oil
6 English muffins, split and cut into 1-inch pieces
1 large leek, thinly sliced
12 ounces Canadian bacon, chopped
2½ cups milk
1½ tsps dry mustard
2 tbsps chopped chives
1½ cups heavy whipping cream
½ tsp cayenne pepper
salt and black pepper to taste
granulated garlic to taste

Method for Casserole:
Preheat oven to 425°F. Lightly spray a 9” x 13” baking dish with pan spray and set aside. Place English muffin pieces on a large baking sheet and bake 12–15 minutes or until lightly brown. Remove from oven and transfer to prepared baking dish. Reduce oven temperature to 350°F. In a large skillet, heat olive oil over medium-high heat. Add sliced leek then sauté 3–5 minutes or until vegetables are wilted. Add Canadian bacon and cook 3–5 minutes or until beginning to brown, stirring occasionally. Spoon mixture over English muffin pieces. In a large mixing bowl, whisk together whole eggs, milk, dry mustard, chives, heavy whipping cream and cayenne pepper. Season to taste using salt, black pepper and granulated garlic. Pour egg mixture over leek-bacon mixture. Bake 40–45 minutes or until casserole is puffed and golden brown.

Ingredients for Hollandaise Sauce:
8 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
½ cup heavy whipping cream
¼ tsp cayenne pepper
salt to taste
½ cup unsalted butter, melted

Method for Hollandaise Sauce:
Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave and set aside. In a metal or glass bowl, whisk together egg yolks, lemon juice, Dijon mustard, heavy whipping cream and cayenne pepper. Season to taste using salt. Place bowl over a saucepan of simmering water and cook 2–3 minutes, whisking constantly, until mixture is thick enough to coat the back of a spoon. Reduce heat to low. Still whisking constantly, gradually add melted butter until hollandaise sauce forms. To serve, spoon 1 tablespoon of sauce over each portion of casserole. You may wish to purchase a package of hollandaise sauce mix in the sauce and gravy section of your local supermarket. There are numerous brands available.


print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295