Delicious Breakfast Roll Casserole Recipe with Matty Matheson

Learn how to make the ultimate Breakfast Roll Casserole with Matty Matheson. This recipe includes virginia ham, turkey, cream cheese, mascarpone, green onions, chives, mozzarella, breadcrumbs, eggs, focaccia bread, butter, poached eggs, bacon, milk, nutmeg, white pepper, and hollandaise sauce. Follow along as Matty guides you through each step of creating this delicious dish. INGREDIENTS: 3 pounds virginia ham, sliced thinly for sandwiches 3 pounds turkey, sliced thinly for sandwiches 2 (8 ounce) packages cream cheese 1 container mascarpone 1 bunch green onions 1 bunch chives 2 bags shredded mozzarella TKTK breadcrumbs 4 eggs, well beaten Nice bread, such as focaccia Butter 6 whole eggs, poached For the Bechamel 1 pound thick cut bacon 6 tablespoons butter 6 tablespoons flour 4 cups milk Freshly grated nutmeg White pepper Salt For the Hollandaise 8 egg yolks 2 tablespoons lemon juice 1 cup melted butter Kosher salt COOKING METHOD: 1. In the bowl of a stand mixer fitted with the whisk attachment, add cream cheese and mascarpone. Whip for 1-2 minutes, or until light and airy. Add green onions and mix on low until combined. Set aside. 2. Lay plastic wrap over a clean work surface and layer ham, then turkey, then spread the whipped cream cheese over. Repeat with ham, turkey and more cream cheese. Using the plastic wrap, roll into a large jelly roll/tube and twist the sides to create tension. Refrigerate until solid. 3. Preheat the oven to 350°F. 4. In a medium pot over medium heat, add butter. Once melted, sprinkle flour over top and whisk together. Cook for 1-2 minutes, whisking continuously, until the mixture smells nutty and lightly darkens in color. Slowly add milk, whisking continuously, and bring to a simmer. Once simmering, cook for 5 minutes, or until slightly reduced. Add nutmeg, salt and white pepper and whisk to combine. Remove from the heat. 5. Slice the tourchand into 6 pieces and transfer to a 9x13 casserole dish. Cover with bechamel and bake in the oven until bechamel is golden brown in spots and the breakfast roll is fully heated through. 6. Remove from the oven and allow to cool. 7. In a medium mixing bowl, add egg yolks and lemon juice and whisk until doubled in volume. Place over a pot of simmering water (no more than 1 inch), and slowly stream in butter, whisking continuously, until the sauce has doubled in volume. Season with salt and remove from the heat. 8. To serve, add 1 slice of breakfast roll to a plate, then top with a poached egg and hollandaise.