Overnight Eggs Benedict Bake
Overnight Eggs Benedict Bake
Eggs Benedict have never been so easy with this overnight bake perfect for Easter brunch or a breakfast meal prep for the week! Thanks Land O Lakes for the recipe!
Serves: 12
Prep time: 20 min
Cook time: 5 hrs 30 min
Total time: 5 hrs 50 min
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 butter softened
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 2 to 3 drops hot sauce
- Paprika, if desired
Directions
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.
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.
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 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.
Serve egg bake warm topped with hollandaise sauce. Sprinkle with paprika, if desired.
