Benedict Bake
By
Lynnda Cloutier
@eatygourmet
1
Big Taste of Little Rock, perfect for a special breakfast or brunch.
Rating:
★★★★★ 1 vote5
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
- Mix the hollandaise sauce mix, half and half and melted butter in large mixing bowl. Whisk until smooth.
- Add 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.
- . 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
