Well, almost! I hope all of your lists are checked twice and you are settling down for a long winter’s rest…
Now, before you judge me for the caloric and fat content of the recipe I am presenting, below, please know that this recipe has been an ALL TIME Special Occasion Breakfast Dish in our family for close to four decades! Yes! FOUR DECADES! It has passed the test of time and very discriminating (well let’s call ’em as we see ’em, “picky”) palates from the ages of three to ninety three. It has been served to many; everything from Christmas Morning gatherings to Croptoberfest Morning Afters (with plenty of Easter Mornings in between). The most popular of these occasions being Christmas Morning; Christmas Morning is just NOT Christmas Morning without this dish. At our house, we usually serve this after stockings and, often, before presents. I wish I had some pictures to share with you, but I have fixed this recipe so many times, there is no need for a “photo-op” test preparation. In addition, I really can’t bring myself to indulge in this decadent dish more then about three times a year. So, since Easter and Croptoberfest are already behind us for this year and Christmas morning is only a few days away…well, you’ll just have to leave the preparation photos to your imagination. In the meantime,
I will give you the full recipe at the end of this blog post, but here are a few tips…
This recipe is easily multipled or divided by thirds. As it is written it serves eight, generously, unless you are serving high school football players (which, I have); in that case, adjust accordingly. I’ve done it.
You can do virtually EVERYTHING ahead of time; obviously, boiling the eggs. You can also prep the bacon and make the sauce; refrigerate. Fae also brought “prep ahead” to a new level; she was the first to actually prepare the entire casserole the night before and refrigerate it. When you do this, take the casserole out of the refrigerator to bring to room temp for approximately 30 minutes before baking. There is no “prep ahead” alternative for the English muffins…but just split those and lay them out on a foil covered large baking sheet and toast under the broiler as soon as you take the casserole out of the oven.
I serve this by placing the casserole in the center of the table or buffet with a basket of split muffins nearby (or to pass) and bowls of the crumbled bacon (reheated in the microwave for about a minute or two if made ahead and refrigerated…line your microwaveable bowl with paper towels when you do this, remove the paper towels and transfer to a serving bowl) and chopped green onion.
I also like to serve a “light” side dish with this; usually sliced fruit, either oranges or pineapple. So, without further ado…I present…TA DA…
1 1/2 dozen eggs, hard boiled, peeled, sliced
- 3 cans cream of mushroom soup
- 1 1/2 cup mayonaise
- 1 1/2 cup milk
- dash of garlic powder
- dash of cayenne pepper
Wisk together sauce ingredients.
- 2 pounds bacon, fried, crumbled
- 3-4 chopped green onions
1 dozen english muffins, split, toasted
Spray a 9×13 casserole with non-stick spray. Beginning with 1/4 of the sauce, spread in bottom of casserole, top with 1/3 of the sliced eggs. Repeat layers, ending with sauce on top. Bake in pre-heated oven (325 degrees) 40 minutes. Serve by spooning egg mixture over toasted english muffins, top with bacon and onions.