Make Ahead Eggs Benedict Recipes

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.

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.

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.

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.