With Thanksgiving behind us and Christmas right around the corner, I always like to have a an easy breakfast bake ready for the season. I’ve turned one of my favorite egg dishes–Eggs Benedict into a breakfast bake and it’s absolutely delicious! A holiday brunch is a sure-fire way to please all tastebuds and appetites.
Holiday Brunch---Eggs Benedict Breakfast Bake
Author: Tonja Engen
Ingredients
- 5 English muffins
- 2 Tbls. melted butter
- 2 cups fully cooked ham, cubed
- 4 green onions white and light green parts sliced
- 1 ½ cups Gruyere’ cheese, shredded
- 9 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 2 Tbls. Dijon mustard
- 2 tsp. Worcestershire
- ¼ tsp. paprika
- 2 tsp. salt
- ½ tsp. pepper
- ¼ cup fresh chives chopped
- 3 large egg yolks
- ½ tsp. salt
- small pinch of cayenne pepper
- 2 Tbsp. lemon juice
- ½ cup (8 Tbsp) butter
- Chives for garnish
Instructions
- Preheat the oven to 375 degrees.
- Cut the English muffins into cubes. Spread on a baking sheet and broil in the oven for a 3-4 minutes to brown them lightly.
- Spray a casserole dish with cooking spray and spread the toasted English muffin cubes into the bottom of the dish.
- Heat a non-stick skillet over medium-high heat and melt 2 tablespoons of butter in the skillet. Sauté the ham and green onions for about 4-5 minutes, stirring occasionally, until the ham is starting to brown.
- Layer the cooked ham and green onions on top of the English muffins.
- Top the ham layer evenly with the shredded Gruyere’ cheese.
- Whisk together the eggs, milk, sour cream, Dijon, Worcestershire, paprika, salt and pepper and evenly pour the mixture over the rest of the ingredients.
- You can cover breakfast bake and refrigerate overnight or bake immediately.
- Remove the dish from the refrigerator about an hour before you plan to bake it the next day.
- Bake the casserole for 30 minutes, covered with foil.
- Remove the foil and continue to bake for another 15 - 20 minutes, until the top is browning.
- While the casserole is baking make the hollandaise sauce by placing the egg yolks, lemon juice and salt, and cayenne in a mason jar. Set immersion blender on low and slowly pour butter in a slow steady stream. Turn immersion blender on high speed and blend 1 minute. Taste for seasoning. alternatively, you can make this in a blender.
- Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.
This sounds delicious! Will be trying it soon.
I’m excited for you to try it! Please let me know what you think!
i just printed this recipe and will bring to Oregon beach house to make for our families Xmas brunch !! Yumm !!!!!
Let me know how you like it! Merry Merry!
I just printed this one off, too, to try in the near future! Let me know if everyone loves it as much as I think they will. Happy Oregon Christmas!! YUM!