Eggs Benedict Bake
An overnight egg bake with all the flavors of eggs benedict without the hassle. Chopped English muffins, Canadian bacon and eggs are baked and topped with homemade hollandaise sauce.
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6 English muffins, cut into 1-inch cubes
6 ounces Canadian-style bacon, chopped
1 1/2 cups milk
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/2 cup Land O Lakes® Butter, softened
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
2 to 3 drops hot pepper sauce
Paprika, if desired
How to make
Spray 13x9-inch baking dish with no-stick cooking spray. Place half of English muffin cubes into prepared baking dish; sprinkle with half of Canadian bacon. Top with remaining English muffin cubes and Canadian bacon.
Whisk milk and eggs together in bowl. Season with onion powder, salt and pepper. Pour egg mixture evenly over ingredients in baking dish, gently pressing down to soak English muffin cubes. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F.
Bake, uncovered, 45-55 minutes or until puffed and golden brown and knife inserted in center comes out clean.
Place water and egg yolks into 1-quart saucepan; whisk until well mixed. Cook over low heat, whisking constantly, 2-3 minutes or until egg mixture begins to thicken. Add butter, 1 tablespoon at a time, whisking constantly, making sure butter melts slowly and sauce begins to thicken without scrambling eggs. Slowly whisk in lemon juice, Dijon mustard and hot sauce.
Serve egg bake warm topped with hollandaise sauce. Sprinkle with paprika, if desired.
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