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December 19, 2013

Eggs Benedict Strata

Eggs benedict made easy!! An overnight casserole with the flavors of eggs benedict is served with an easy blender hollandaise sauce poured over the top.


Eggs Benedict Strata from www.tasteandtellblog.com

This post has been sponsored by The American Egg Board

The holiday season is well under way. Can you believe that it’s less than one week until Christmas? I have actually checked quite a few things off of my holiday baking list, but still have so many that I want to try before Christmas!!

One thing is for sure, though – one of the most versatile ingredients I have been using this holiday season (and beyond) is the egg. One of my favorite ways to use eggs during the holiday season is making overnight breakfast casseroles. Perfect for feeding company, perfect for feeding a crowd, and it’s always a plus when most of the work can be done the night before!!

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Eggs Benedict Strata on www.tasteandtellblog.com

Growing up, we had lots of different holiday traditions. But Christmas breakfast was not one of them. In fact, I can’t even remember right now what we did have on Christmas morning. Candy from our stockings – that was for sure 🙂 – but there wasn’t one thing that we always had on Christmas morning. I think it was probably because my mom was tired. With 5 kids, you can guess that sleeping in on Christmas morning didn’t happen until we were all quite a bit older. And now that I’m a parent, I know that Christmas Eve is a very late night.

But I like the idea of having a Christmas morning tradition. So after my husband and I got married, we started our own tradition of having German Scones on Christmas morning. They are his favorite, but I usually only make them once or twice a year – Christmas morning being one of those days. It’s a tradition that will keep on with us, (my husband would kill me if I didn’t make them), but this year, I’m thinking that we need to add to the mix. And I have had breakfast casseroles on the mind.

This Eggs Benedict Strata may be my new favorite. I adore eggs benedict, but this is so much easier!! You have a simple casserole made up of English muffins and Canadian bacon, doused with a mixture of milk and eggs. Refrigerate that overnight, then all you have to do is cook it up in the morning. Then you make a simple blender hollandaise to pour over the top. If you have ever been intimidated by making hollandaise at home, this method is for you. It’s nothing new and has been done plenty of times before, but that’s because it’s so easy, delicious, and basically fail proof. If you aren’t a Dijon mustard fan, feel free to leave that out, but I love the extra something that it gives the sauce!

Eggs

This recipe is just one of the many recipes that you need for the holiday season. And with the Incredible Edible Egg, your holiday recipes are made even better!! In everything from cookies to breads to appetizers and beyond, the egg is nutritious, versatile and affordable.

This year, the American Egg Board has teamed up with one of my favorite charities – Share Our Strength, for their No Kid Hungry Bake Sale. You can join America’s egg farmers and Share Our Strength in the fight against childhood hunger by signing up to host your own Share Our Strength Bake Sale – it’s the perfect time of year for one, and you can sign up here!!

Eggs Benedict Strata on Taste and Tell

What will you be making for Christmas morning?

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Eggs Benedict Strata from www.tasteandtellblog.com

Eggs Benedict Strata

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
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Description

Eggs benedict made easy!! An overnight casserole with the flavors of eggs benedict is served with an easy blender hollandaise sauce poured over the top.


Ingredients

Strata

  • 6 whole English muffins
  • 6 oz Canadian-style bacon, chopped
  • 6 eggs
  • 1 1/2 cups milk
  • salt and pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • dash of hot sauce
  • 1/2 cup butter, melted and very hot

Instructions

  1. Spray an 8-inch baking dish with nonstick cooking spray. Cut the English muffins into 1-inch cubes. Place half of the cubes in the prepared baking dish, then sprinkle with half of the Canadian bacon. Top with the remaining English muffin cubes and then the remaining Canadian bacon.
  2. Whisk together the eggs and the milk. Season with salt and pepper. Pour the egg mixture evenly over the top of the bread. Use your hands to press down the bread to make sure that it has all been soaked with the mixture. Cover and refrigerate for several hours, preferably overnight.
  3. Preheat the oven to 350F. Remove the strata from the refrigerator and let it sit on the counter while the oven comes up to temperature. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 50-60 minutes.
  4. When the strata is almost finished baking, prepare the hollandaise sauce. Place the egg yolks, Dijon, lemon juice and hot sauce in a blender. Blend for several seconds. Very slowly, stream the hot butter into the sauce, keeping the blender on the entire time. Blend until the sauce is thick.
  5. Serve the strata warm with the hollandaise poured over the top.

Notes

Strata recipe adapted from The Incredible Edible Egg

Did you make this recipe?

Tag @tasteandtell on Instagram and hashtag it #tasteandtell

More Christmas morning breakfast ideas:

French Toast Souffle | www.tasteandtellblog.comFrench Toast Souffle

Baked Pear Vanilla French Toast on www.tasteandtellblog.comBaked Pear Vanilla French Toast

Apple Raisin French Toast Casserole | www.tasteandtellblog.comApple Raisin French Toast Casserole

Around the Web:

California Avocado Breakfast Casserole from Dine and Dish
Make Ahead Breakfast Casserole from Fifteen Spatulas
Ham and Cheese Breakfast Casserole from FoodieCrush

I am in a working relationship with the National Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

I am in a working relationship with the National Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

Filed Under: Breakfast/Brunch, Food Tagged With: canadian bacon, casserole, dijon, eggs, English muffins, hollandaise, lemon juice

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All writing and photography is copyright © 2007-2015 by Deborah Harroun unless otherwise indicated. All rights reserved.
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Reader Interactions

Comments

  1. Colleen @ What's Baking in the Barbershop?! says

    December 19, 2013 at 5:16 am

    I love eggs benedict too – and this seems like such a great way to enjoy it! Love how easy it is.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    December 19, 2013 at 6:26 am

    Oh my goodness, this is gorgeous!

    Reply
  3. Kathy says

    December 19, 2013 at 6:37 am

    Oh my word! This looks and sounds incredible! Adding this to my must make list!

    Reply
  4. Bev @ Bev Cooks says

    December 19, 2013 at 6:42 am

    Done and done and done and DUNNNNN.

    Reply
  5. ela@GrayApron says

    December 19, 2013 at 10:31 am

    I’ve only heard about egg Benedicts so far. Have to try! Thanks. 🙂 ela

    Reply
  6. Georgia @ The Comfort of Cooking says

    December 19, 2013 at 10:36 am

    WOW. This looks so mouthwatering, Deborah! It would be all downhill after this breakfast. Nothing throughout the day would be even half as delicious! Great recipe!

    Reply
  7. Elizabeth says

    December 19, 2013 at 2:15 pm

    What a great idea! I never make eggs benedict because it’s so time consuming and I’ve never figured out how to make more than one at a time. This solves all of that.

    Reply
  8. Joanne says

    December 19, 2013 at 4:22 pm

    I can’t believe we both posted stratas today! Great minds. I love your eggs benedict spin!

    Reply
  9. Chels R. says

    December 19, 2013 at 5:22 pm

    Oh my word Deborah! This is a genius breakfast idea! I love eggs Benedict but it is so much work! I’m going to have to make this on Christmas Eve, it just looks so amazing!

    Reply
  10. Tieghan says

    December 19, 2013 at 9:52 pm

    Wow! This is perfect for Christmas morning! Great idea!

    Reply
  11. Donna says

    December 20, 2013 at 1:51 pm

    My favorite egg dish – now in strata form ~ BRILLIANT!

    Reply
  12. Annalise says

    December 20, 2013 at 1:57 pm

    Brilliant idea! Love it!

    Reply
  13. Nutmeg Nanny says

    December 23, 2013 at 7:56 pm

    WOW this looks damn tasty! I will be more than happy to make this our new christmas morning tradition…well that is if my husband will deliver it to my bed 😉

    Reply
  14. Joshua Rief says

    December 24, 2013 at 12:40 pm

    Deborah, these photographs are incredible! I mean, you always do good work, but, wow, the light just infuses these! Possibly making this in the morning. 🙂

    Reply
  15. Christine says

    December 28, 2013 at 6:45 pm

    I love that you started the tradition-breakfast on any holiday is a bit of work, but when you get to sit around a good plate of food and a cup of coffee (or tea) for an hour or so…it’s the best way to start a day;) And this looks amazing-eggs benedict for a crowd is always difficult…think you’ve got the perfect solution!

    Reply
  16. Erin @ The Spiffy Cookie says

    January 8, 2014 at 8:53 am

    Eggs benedict is one of my favorite breakfasts. What a fabulous idea to make it an overnight dish, making your life easier in the morning.

    Reply
  17. Carol says

    March 26, 2014 at 9:29 am

    Psst! I think this sentence may be in error. Always looking for good recipes to keep my guests coming back. Thanks! – Carol
    “Preheat the oven to 350F. Remove the strata from the oven and let it sit on the counter while the oven comes up to temperature”

    Reply
    • Deborah says

      March 26, 2014 at 8:55 pm

      Thank you!! I have fixed it. 🙂

      Reply
  18. Debbie Schule says

    October 15, 2014 at 11:50 pm

    This sounds Delicious!!!
    I’m going to make this Sunday for the SEAHAWKS game!!
    Thank You

    Reply
  19. Carolyn says

    December 11, 2014 at 8:26 am

    Love love love this. What a great take on Eggs Benedict!

    Reply
  20. Pip says

    August 23, 2015 at 1:07 am

    Made this last night and served it this morning- was sooo easy and a real hit! Thanks 😛

    Reply
    • Deborah says

      August 24, 2015 at 10:27 pm

      Yay! So glad you loved it! 🙂

      Reply
  21. Sally says

    March 23, 2016 at 3:40 pm

    Do you need to sauté the Canadian bacon prior to putting it into the strata?

    Reply
    • Deborah says

      April 3, 2016 at 11:41 pm

      I did not saute it first.

      Reply
  22. Cindy Smith says

    April 21, 2018 at 8:37 pm

    This is a very tasty recipe. To save time I made Knorr hollandaise sauce from a packet mix & added 2 teaspoons of fresh lemon juice. It was very good. A new favorite breakfast! Thank you.

    Reply
    • Deborah says

      April 26, 2018 at 10:34 am

      I’m glad you enjoyed it!

      Reply

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