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Baked Eggs Benedict
Eggs benedict has always been one of my very favorite breakfast meals. It makes my mouth water just thinking about it! However, eggs benedict is usually served at brunch or other special occasions. I wanted to come up with a recipe that was not only great for special gatherings, but easy to make more often. That’s when I figured that I’d try baking it! Oh my goodness….. baked eggs benedict was almost too easy to make and tasted absolutely perfect….
Oh, and the leftovers <—- yes!
For baked eggs benedict, you will need:
- 3 English muffins (separated in 1/2 for a total of 6 pieces)
- 7 eggs
- 1 cup of milk
- 1 teaspoon of salt
- pepper (optional)
- 6 pieces of Canadian bacon
- Butter or margarine (small slices for the top of each muffin, as pictured)
- 1/4 cup of chopped green onion
- 1/2 teaspoon of paprika
- 1-2 packages of powder hollandaise sauce mix – or a homemade version- whatever you prefer! The powder sauce mix will require butter and milk.
- 13 x 9 inch glass baking dish
- Non-stick spray
Look at how easy it is to create:
Directions for baked eggs benedict:
- Prepare your baking dish with non stick spray
- Place the 6 English muffin halves on the bottom of the dish
- Put a slice of butter (or margarine) on top of each muffin. This keeps it from drying out and makes it ultra tasty in the end!
- Lay a pice of Canadian bacon on top of the butter.
- In a large mixing bowl, whisk together the eggs, milk, and salt.
- Pour the egg mixture over the English muffins.
- Sprinkle the paprika and green onion over the dish (pepper optional)
- Cover the baking dish with foil and bake for 35-40 minutes at 375 degrees.
- Just before the eggs benedict is done baking, prepare the hollandaise sauce (homemade or using a sauce mix).
When the eggs benedict is done baking, cut the english muffins apart using a spatula or knife. It’s so soft and fluffy that it separates easily. Serve one or two english muffins on a plate and pour warm hollandaise sauce on top. I added another dash of paprika and some pepper on mine, as you can see:)
We’ve had so much fun cooking scrumptious recipes in our new LG ProBake oven. This oven is wonderful for busy families like ours. It has an upper and a lower oven so you can cook two different meals at once. Sometimes I’ll cook this eggs benedict at night while I’m cooking dinner. That way, everybody has a great breakfast to eat before they run out the door in the morning. Just heat it up and go! Warm eggs benedict is better than a bowl of cold cereal, that’s for sure!
If you end up with leftovers, like we did, simply store the eggs benedict in a covered container and keep them in the refrigerator. Keep the hollandaise sauce in a separate container and pour some on top of the leftovers just before heating them up.
Trust me, the leftovers were just as tasty as when they first came out of the oven! Who know that leftover eggs benedict was even possible?!
Looking for other easy breakfast ideas that go perfectly with baked eggs benedict? Look at our recipe for blackberry biscuit bread (easier that you’ll ever believe to make!)