Tuesday, December 11, 2012

Eggs Benedict Bake with Cheesy Hollandaise Sauce

This is so fantastic; if you like Eggs Benedict, you'll love this!

You can make it the night before, probably even two days before, as long as its refrigerated; the English muffins are best when they have time to soak up the egg mixture.

I have combined two Taste of Home recipes here; Eggs Benedict Casserole and the cheesy hollandaise sauce from their Double Cheese Eggs Benedict.

Ingredients for Bake:
-1/2 to 1 lb. Canadian bacon, cooked bacon and/or ham, chopped {I used a combination of bacon and ham here}
-6 English muffins or hardy bread, cubed {I used bread this time}
-8 eggs
-2 cups milk
-1 tsp onion powder 
-1/4 cup grated Parmesan, optional
-1/2 cup shredded cheese, optional
-1/4 tsp paprika, optional
Ingredients for Hollandaise Sauce: {sometimes I like to double the sauce batch}
-2 tbsp butter
-2 tbsp plus 1 1/2 tsp flour
-1 1/2 cups milk
-1/4 cup shredded cheddar
-2 tbsp grated Parmesan
-1/2 tsp Dijon mustard
-1/8 tsp salt
-1/8 tsp pepper

1. Scatter muffins into a lightly greased 9 x 13 inch baking dish.  
2. Top muffins with ham/bacon.
3. In a medium mixing bowl beat together eggs, milk and onion powder.
4. Stir in the Parmesan and shredded cheese if using.
5. Carefully pour egg mixture over the muffins and bacon.
6. Cover and refrigerate for 1 hour, up to two days.
7. Remove from refrigerator {if covered with foil, leave foil on}, preheat oven to 375 degrees.
8. Bake covered in preheated oven for 35-45 minutes, until center has firmed.
About 10 minutes before bake is done begin the sauce...
9. Melt butter over medium heat in sauce pan, add flour and whisk until flour begins to smell "nutty".
10. Slowly whisk in milk until smooth.
11. Stir in cheddar, Parmesan, mustard, salt and pepper.
12. Stir until cheeses are melted.
13. Serve sauce over bake, enjoy!  

*You could also top this with some fresh chopped green onion or chives.

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