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.
Let’s go over how I made it….
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!
depending on batch size
depending on batch size
Eggs Benedict Brunch Bake – Single Batch
1 package English Muffins
1 package Canadian Bacon
3 Green Onions – cleaned, tip removed
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.
Preheat over to 375 degrees
Bake covered for 25 minutes and uncovered for 20 until eggs are set.
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