Eggs Benedict Breakfast Bake (Print Version)
# Ingredients:
→ Main Dish
01 -
6 English muffins
02 -
12 slices Canadian bacon
03 -
1 cup milk
04 -
4 eggs
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Kosher salt
09 -
1/2 teaspoon freshly ground black pepper
10 -
Fresh chives, snipped (optional)
→ Hollandaise Sauce
11 -
3 egg yolks
12 -
1 tablespoon lemon juice
13 -
10 tablespoons unsalted butter, melted but still warm
14 -
1/2 teaspoon Kosher salt
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Separate English muffins and line them up vertically in a baking dish. Tuck slices of Canadian bacon in between the muffin halves.
03 -
In a medium bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, and salt.
04 -
Pour the egg mixture evenly over the muffins in the baking dish. Cover the dish tightly with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
05 -
Add egg yolks, lemon juice, and salt to a blender and blend at medium-high speed until lightened in color, about 30 seconds. Lower the blender speed and slowly drizzle in melted butter. Continue blending until all the butter is incorporated.
06 -
Adjust lemon juice and salt in the Hollandaise sauce as needed, then drizzle the sauce over the casserole. Sprinkle with fresh chives before serving, if desired.