CROCK POT EGGS BENEDICT
This is easy to prepare the night before, and let your crock pot do the work the next morning for a yummy breakfast. This recipe has been passed from a neighbor, to a friend, etc. I recently served it at my sister's Baby Shower Brunch. The recipe can easily be doubled (even tripled). Cook time does not include boiling eggs.
Provided by hmms1660
Categories Breakfast
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter on low heat, add flour.
- Whisk in milk.
- Add soup and Velveeta cheese until cheese melts.
- Add hard-boiled eggs.
- Add smokie cheese links.
- If making the day before, refrigerate and heat on low in the crock pot.
- **OR Bake at 325 degrees for 20 minutes and serve.
- Serve over toasted english muffin halves or crimp bread.
- If sauce is too thick, thin with a little milk.
Nutrition Facts : Calories 417.9, Fat 29.7, SaturatedFat 13.6, Cholesterol 272.9, Sodium 1072.7, Carbohydrate 19.8, Fiber 1.1, Sugar 4, Protein 17.6
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
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
POTLUCK EGGS BENEDICT
Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. - Pauline Van Breemen, Franklin, Indiana
Provided by Taste of Home
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. , Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.
Nutrition Facts : Calories 485 calories, Fat 32g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1444mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 21g protein.
CLASSIC EGGS BENEDICT
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
- Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
- In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
- Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
- Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.
Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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
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
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
QUICK AND EASY EGGS BENEDICT
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Provided by INDRIANI
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
- Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
- Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
- In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
- Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g
BLT EGGS BENEDICT RECIPE BY TASTY
Try a twist on a classic with this BLT eggs benedict recipe--after all, what is breakfast without a little bacon? We've made this recipe a breeze by poaching the eggs in a muffin tin and making the hollandaise sauce in a blender. Your friends will be in awe of your culinary skills.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Cut the English muffins in half and place on a baking sheet.
- Arrange the bacon strips on a separate baking sheet.
- Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
- Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
- Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
- Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
- Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
- Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
- Drizzle the hollandaise over the benedicts. Garnish with black pepper.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 15 grams, Fat 39 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram
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