Eggs Benedict Bake

Eggs Benedict Bake
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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. 
20 min
Prep Time
5:30
Total Time
12 servings

Ingredients

Egg Bake

6
English muffins, cut into 1-inch cubes
6 ounces
Canadian-style bacon, chopped
1 1/2 cups
milk
12
large Land O Lakes® Eggs
1 teaspoon
onion powder
1 teaspoon
salt
1/2 teaspoon
pepper

Hollandaise Sauce

1/4 cup
water
3
large Land O Lakes® Eggs (yolks only)
1/2 cup
Land O Lakes® Butter, softened
1 tablespoon
lemon juice
1/4 teaspoon
Dijon mustard
2 to 3 drops
hot sauce
Paprika, if desired

Directions

  1. Spray 13x9-inch baking dish with nonstick 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
  2. Whisk milk and eggs together in bowl. Season with salt, pepper, and onion powder. Pour egg mixture evenly over ingredients in baking dish, gently pressing down to soak English muffin cubes. Cover; refrigerate 4 hours or overnight.
  3. Heat oven to 350°F. 
  4. Bake, uncovered, 45-55 minutes or until puffed and golden brown and knife inserted in center comes out clean.
  5. Place egg yolks and water 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 softened butter, one 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. 
  6. Serve egg bake warm topped with hollandaise sauce. Sprinkle with paprika, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
260
Cholesterol
260mg
Carbohydrates
15g
Protein
14g
Fat
16g
Sodium
590mg
Dietary Fiber
1g

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