Breakfast casseroles or frittatas are ideal to serve when entertaining — they can be prepared in advance, are easily eaten with a fork, and they combine a lot of great flavors in one dish.
Of course, you can’t have Eggs Benedict without a Sauce Hollandaise, but this recipe calls for the sauce to be made in a microwave, so have no fear — as long as you have all your ingredients prepped and organized you will find it very simple to make.
Fresh cranberries are so delicious, and this light, easy coffee cake is a wonderful accompaniment for this brunch.
Adjusting Recipes from Radiant Heat to Convection
When adapting recipes for baking in Convection there are several things you have to take into account. Which Convection Mode to use, Temperature, Timing, Rack Position and Types of Pans….why? because all these factors will influence the results.
I selected the Convection Bake Mode in the Thermador Masterpiece oven and followed the manufacturers instructions for the correct rack positions, which were 2 and 5. Since the coffee cake is a heavier dense batter I put that on rack position two closer to the bottom heating element and the egg casserole on rack position 5.
The recipe temperature for both dishes was 350° so I automatically reduced that to 325° for Convection Baking. Take care when baking in glass dishes because glass conducts more heat and a further reduction in temperature or cooking time may be required.
The coffee cake had a baking time of 60 minutes and the casserole 45 minutes so I began cooking both dishes at the same time and removed the casserole after 45 minutes. To finish the coffee cake, I changed the oven mode to Bake and increased the temperature to 350° for the last 15 minutes of cooking time. Changing the mode towards the end of the baking time ensures that the center cooks through without the exterior getting too brown and the edges overcooked.
Egg Benedict Casserole
Planning Note – in order for the bread to absorb the liquid this dish is best prepared at least 8 hours prior to cooking.
- 6 English muffins, cut into small cubes
- 1 package sliced ham cut into small squares
- 4 green onions, finely chopped
- 10 large eggs
- 2 cups half and half
Lightly butter a 9 x 13” baking dish and scatter the cubed muffins, chopped ham and onions into the dish.
Beat the eggs, stir in the half and half and season with some salt & pepper. Pour over the ingredients, cover and refrigerate overnight. When ready to cook preheat the oven to Convection or Convection Bake 325° and cook for 45 minutes or until just set, rest for 10 minutes before serving. While the casserole is resting make the Sauce Hollandaise and pour it over the casserole before serving.
Microwave Sauce Hollandaise
- 1 stick unsalted butter
- 4 large egg yolks
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
Cut the butter into 3 pieces, place in 2-cup glass measuring cup and microwave on high for 50 seconds to melt the butter. Beat the egg yolks in a separate bowl then whisk into the butter, then whisk in the cream followed by the lemon juice.
Microwave this mixture in the glass-measuring cup for about a minute and half until it is thickened then stir in the mustard. This sauce can be made in advance and re-heated on low heat in the microwave for 3-4 minutes.
Cranberry Pecan Coffee Cake
- 2 cups fresh cranberries, rinsed and dried
- ½ cup pecans, coarsely chopped
- ¼ cup granulated sugar
- ¾ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
Preheat the oven to Convection or Convection Bake 325°
Lightly butter a 10” ceramic or glass pie dish.
Toss the cranberries and pecans with the ¼ -cup of sugar and set aside.
Beat the eggs with 1-cup of sugar, stir in the flour and melted butter to make a smooth batter. Gently stir in the cranberry pecan mixture, scrape the mixture into the prepared pie dish and bake for 45-50 minutes in the Convection bake mode. Change the mode to Bake 350° and cook for another 10-15 minutes or until a tester comes out clean.