Brunch Is Served!

This past weekend I decided to host my girlfriends to a fabulous brunch and pool party sponsored by bottles of Prosecco 🙂. I don’t entertain at my house like I did when I was younger, but I wanted to get everyone together for a nice relaxing time.

The biggest challenge that I always try and tackle is, what can I make that will feed a crowd, is easy to assemble and keeps me away from the stove? The answer to that question came in the form of this delicious Eggs Benedict Brunch Bake. Quick assemble the night before and a good stir in the morning and put it in the oven.

Let’s go over how I made it….

I am going to preface this that I made a double batch to accommodate the size of the crowd.
I started with two packages of English muffins. You know those nook and cranny bread items. Cut them into bite size pieces by cutting them in half once, then rotate and cut in half again, then cut your quarters in half again. This should make 16 little bite sized pieces if you cut the top and bottom together.

I place them in my greased roasting pan and separated the pieces as I added them.

I like to add a bit of color and some extra flavors by adding some chopped green onions/scallions. This can be substituted for any item you enjoy. Add spinach and make it a Florentine bake!

When your have your bread mixture made you can start on the egg base that it soaks in. We are using a dozen eggs, ground mustard, salt and pepper.

Mix everything together and add to your bread mixture, stir to combine. This mixture needs to be covered and place in the fridge overnight or for at least 8 hours so that it can suck up all the eggy goodness!

The next day preheat your oven at 375 degrees, give the eggs and bread a quick stir and bake as follows:
Single Batch: Covered for 25 minutes – Uncovered 20
Double Batch: Covered 35 minutes – Uncovered for 30
Good Luck and drop us a picture if you enjoy!



depending on batch size

 Prep Time

20 minutes

Cook Time

45/55 minutes

depending on batch size

Eggs Benedict Brunch Bake – Single Batch

1 package English Muffins

1 package Canadian Bacon

3 Green Onions – cleaned, tip removed

6 eggs

1/4 cup heavy cream

1/2 tsp salt

1/4 tsp dry mustard

1/4 tsp pepper



Spray a 9×13 casserole pan with nonstick spray and set aside. Chop up English muffins and Canadian bacon into bite-size pieces and place in pan.

Slice green onion on the bias and add to bread and bacon mixture.

Combine eggs, cream salt, pepper, and dry mustard and stir. Pour over dry ingredients and refrigerate overnight at least 8 hours.

To Bake:

Preheat over to 375 degrees

Bake covered for 25 minutes and uncovered for 20 until eggs are set.



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