If we’re eating out for breakfast or brunch, there’s a ninety-five percent chance that my husband is ordering Eggs Benedict. There’s just something about the combination of the crunch of a toasted English muffin, a runny poached egg, salty Canadian bacon, and plenty of buttery Hollandaise sauce poured over it all. It’s delicious, but that’s a lot of components in the early morning hours so it’s something I make at home maybe once a year. (Yes, it’s usually Father’s Day.) Until now! This Eggs Benedict Breakfast Bake gives you all the glory of that wonderful flavor combination but it does it in a way where the oven does most of the work for you so it’s much easier to serve on the regular. And trust me, this is good enough and easy enough to throw together that it’s bound to end up in your regular breakfast rotation.
This serves six but you can halve the recipe pretty easily if you only have a few people to feed — it’s not a casserole that keeps all that well thanks to the Hollandaise. You’ll start with six English muffins that you’ll split in half and line up in a baking dish so they’re stacked vertically. Then you’ll take Canadian bacon and tuck slices in between the English muffin halves, so it’s like a sandwich standing upright.
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