Benedict Bake
By
Lynnda Cloutier
@eatygourmet
1
Big Taste of Little Rock, perfect for a special breakfast or brunch.
Rating:
★★★★★ 1 vote
Comments:
Ingredients
- 2 envelopes hollandaise sauce mix
- 2 cups half and half
- 1/4 cup butter, melted
- 12 eggs
- 1 1/2 cups grated gruyere cheese
- 8 oz. canadian bacon, chopped
- 1 pkg. frozen chopped spinach, cooked and well drained, 10 oz
- 2 t. lemon juice
- salt and pepper to taste
- 6 english muffins cut into cubes
How to Make Benedict Bake
- 1Mix the hollandaise sauce mix, half and half and melted butter in large mixing bowl. Whisk until smooth.
- 2Add eggs and beat until smooth. Stir in cheese, Canadian bacon, spinach and lemon juice. Season with salt and pepper. Sprinkle the English muffin cubes in baking pan.
- 3. Put egg mixture over English muffins. Chill in refrigerator for 8 hours or longer. Bake at 350 for 45 minutes or until light brown on top. Serves 8
Big Taste of Little Rock
About Benedict Bake
Course/Dish: Eggs
