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Eggs Benedict Bake

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Eggs Benedict Bake
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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  • Pinterest
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  • Fave
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  • Facebook
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  • Print
    4K

Make eggs benedict for a crowd with this easy recipe that’s ready in 30 minutes.

Ingredients

8
slices Canadian bacon
2
teaspoons olive oil
1/2
cup chopped onion
2
bags (10 oz each) frozen chopped kale, thawed, squeezed to drain
1/2
teaspoon smoked paprika
1/2
teaspoon salt
8
eggs
1/4
teaspoon freshly ground pepper
1
package (0.9 oz) hollandaise sauce mix
1
cup milk
1/4
cup butter or margarine
4
English muffins, split, toasted
Chopped green onions, if desired

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange Canadian bacon in single layer.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 4 to 5 minutes, stirring occasionally, until tender. Stir in kale, paprika and 1/4 teaspoon of the salt. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated. Spoon kale mixture onto each bacon slice.
  • 3 With spoon, make indentation in kale mixture. Break eggs, one at a time, into custard cup or small glass bowl; carefully slide egg into bed of kale. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt.
  • 4 Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.
  • 5 Meanwhile, make hollandaise sauce as directed on package, using milk and butter. Top each toasted English muffin half with 1 egg-kale-bacon stack. Drizzle each with 2 tablespoons warm hollandaise sauce. Sprinkle with green onions.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Daily Value
Total Fat
14g
0%
(
Saturated Fat
6g
0%
)
Sodium
670mg
0%
Total Carbohydrate
23g
0%
(
Dietary Fiber
2g
0%
)
Protein
15g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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