This is an inspired breakfast dish The poached egg is added after the casserole is baked if you prefer. I also prepared a Hollandaise sauce too; you can buy a quick mix if desired to streamline the meal.
Ingredients
6 English muffins, cut in 1” pcs, lightly toasted
12 oz ham, use Canadian bacon if desired
8 large eggs
2 cups milk or half & half
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry thyme
1/4 tsp paprika
dash celery seed
dash Lawry’s seasoning salt
handful of fresh spinach, roughly chopped (opt)
2-4 tbsp fresh scallions sliced
optional:
fresh tomato
avocado
hollandaise sauce
Instructions:
Toast English muffins in 350F oven for 10-15 minutes. Be sure and toss them so all of the bread gets toasty. Set aside.
Whisk eggs until well combined. Mix in milk, onion powder, garlic powder, thyme, paprika, celery seed, and seasoning salt.
Place English muffins, ham, and spinach evenly in a 9x13 oven safe casserole dish.
Pour egg mixture over the bread. Set in fridge; 40 minutes to 24 hours.
Place in preheated oven at 375F for 35 minutes. Uncover and bake another 10-15 minutes until a paring knife is pulled out from center and comes out clean.
Sprinkle with dash of paprika, some scallions and serve with fresh hot hollandaise.
Susie’s Tips and Tricks
Be sure and toast the bread thoroughly.
You may wish to prepare fresh hollandaise or use a packet.
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