Happy Holidays!

I hope you all had a wonderful Christmas! I did. We spent the morning at our own house for the first time ever. Morgan was so excited for Santa to come and he delivered! She got a pink big-girl bike.  I got a Cricket.  That's right, get excited for some major DIYing with vinyl!  Two of Tom's four presents came after Christmas so he just got into the spirit of giving.

I used to be sad when the holidays were over but for the past few years I have been super excited.  Not because I'm all Scroogie but because of the new beginning.  New goals, clean slate.  It's all psychological but, you know.

Well, I just wanted to say hi and share an awesome recipe today.  I'll post diet and exercise stuff next week, as well as a DIY project and maybe something about houses.

I found this recipe for Eggs Benedict casserole on Pinterest (follow me if you'd like) and I made it for Christmas morning.  Delicious!  And not so unhealthy if you nix the Hollandaise sauce (but I didn't -- it was Christmas).

Taste of Home

• Prep: 25 min. + chilling Bake: 45 min.
• Yield: 12 Servings

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Ingredients

• 3/4 pound Canadian bacon, chopped
• 6 English muffins, split and cut into 1-inch pieces
• 8 eggs
• 2 cups 2% milk
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
• SAUCE:
• 4 egg yolks
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup butter, melted

Directions

• Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Nutritional Facts1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.