Make Ahead Eggs Benedict Recipes

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MAKE-AHEAD EGGS BENEDICT TOAST CUPS

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 1 dozen.

Number Of Ingredients 7



Make-Ahead Eggs Benedict Toast Cups image

Steps:

  • Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.

Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

6 English muffins, split
1 envelope hollandaise sauce mix
12 slices Canadian bacon, quartered
1 teaspoon pepper
1 tablespoon olive oil
6 large eggs
1 tablespoon butter

EGGS BENEDICT CASSEROLE

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Provided by alycimo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h10m

Yield 10

Number Of Ingredients 12



Eggs Benedict Casserole image

Steps:

  • Spray 9x13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle casserole with paprika; cover with aluminum foil.
  • Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g

cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

CHRISTMAS BRUNCH, "DO AHEAD" EGGS BENEDICT

I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas"

Provided by Bergy

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13



Christmas Brunch,

Steps:

  • Arrange muffin halves, cut side up in a 9x13" oven proof pan.
  • Fry bacon until very crisp and soak off fat with paper towel.
  • Place 2 slices on each muffin half.
  • Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
  • Sauce-----------------------.
  • Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
  • Gradually add milk, stir until it boils and thickens.
  • Add cheese and wine, stir until the cheese melts.
  • Cool and then spoon sauce over the eggs.
  • Topping--------------------.
  • Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
  • Cover and refrigerate.
  • In the morning heat oven to 375F and bake for 20-25 minutes, serve.

4 English muffins, split
16 slices bacon
8 large eggs, poached,still slightly runny
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
1 pinch nutmeg
2 cups milk
2 cups swiss cheese, grated
1/2 cup dry white wine (or alcohol free)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup corn flakes, crushed

MAKE-AHEAD EGGS BENEDICT CASSEROLE

This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict-think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever-and it can even be made ahead!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 8

Number Of Ingredients 12



Make-Ahead Eggs Benedict Casserole image

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Heat oven to 350°F. Uncover casserole; stir mixture.
  • Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 270 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

10 eggs, slightly beaten
1/3 cup Original Bisquick™ mix
2 cups half-and-half
1/3 cup chopped onions
1 clove garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)
1 package (1.25 oz) hollandaise sauce mix
2 tablespoons chopped fresh chives

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