Eggs Benedict Breakfast Bake

Eggs benedict breakfast bake turns a delicious but fussy traditional right into a stunning dish for a crowd.

This eggs benedict breakfast bake is a welcome and attractive addition to any breakfast buffet. and that’s the beauty of it. conventional eggs benedict isn't always a dish without problems made for a crowd. at the least i’ve by no means attempted it. i have an difficulty with the feel of runny yolks. i feel like my meals blogger card wishes to be revoked for that or something. but attempt as i would, i simply don’t enjoy poached eggs. so turning eggs benedict right into a casserole solves that hassle for me and creates a display-stopper dish for you!

A phrase approximately the english muffins i used. we have a nearby baker (blue oven bakery) right here in cincinnati that makes the maximum wonderful english muffins i’ve ever eaten. they're the dimensions of as a minimum  of the standard grocery save variety. and the flavor and texture of those desserts are in another universe. they may be pillowy tender, earthy, a little tangy and so clean tasting. they absolutely make this breakfast bake first rate. general english cakes i assume could be higher reduce into cubes to layer along the lowest of the casserole dish. i will be specific about that within the recipe beneath.

Ingredients

• 6 English muffins see note at end
• 3 tbsp butter
• 12 oz fully cooked ham, cubed
• 4 green onions white and light green parts sliced
• 4 oz sharp cheddar cheese shredded
• 8 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 2 tbsp yellow mustard
• 1 1/2 tsp salt
• pinch cayenne pepper
• 1/4 cup fresh chives chopped
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• pinch salt
• 1 stick unsalted butter melted

Instructions

1. Cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
2. Generously butter (2 tablespoons) a casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
3. Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 4 minutes, stirring occasionally, until the ham is starting to brown.
4. Layer the cooked ham and green onions on top of the English muffins.
5. Top the ham layer evenly with the shredded cheddar cheese.
6. Whisk together the eggs, milk, sour cream, mustard, salt and cayenne and evenly pour the mixture over the rest of the bake ingredients.
7. Cover the dish with foil and refrigerate overnight. You could instead bake this right away instead of refrigerating it. 
8. Remove the dish from the refrigerator about an hour before you plan to bake it the next day.
9. Preheat the oven to 375 degrees.
10. Bake the casserole for 30 minutes, covered with foil.
11. Remove the foil and continue to bake for another 15 - 20 minutes, or until the dish is looking puffed and the top is browning.
12. While the casserole is baking place the egg yolks, lemon juice and salt in a blender. Blend on high for a few seconds. Set the blender to low and through the hole in the middle of your blender lid, pour the melted butter in a very slow steam into the egg yolk mixture. Cover the hole and blend the hollandaise on high speed for about 1 minute. Taste, add a little more lemon and salt if needed, and serve immediately with the breakfast bake.
13. Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.

Recipe From : Foodtastic Mom