Breakfast/Brunch

EGGS BENNY BRUNCH BAKE

All of the things you love about Eggs Benedict in an easy to prepare and serve skillet bake. Your friends and family will rave about your Eggs Benedict Brunch Bake with Honey Baked Ham when you serve it at your next gathering!

Prep

20 Minutes

Cook

1Hour and 10 Minutes

Serves

6-8

Ingredients

Honey Baked Ham (diced)

1 LB

Eggs

8 whole and 4 yolks

English Muffins (torn into small chunks)

8

Whole Milk

2 Cups

Butter (melted)

1/2 Cup + more for skillet

Lemon Juice (fresh squeezed)

1/2 Lemon

Garlic Powder

1 TSP

Kosher Salt

To Taste

Black Pepper

To Taste

Cayenne

A Pinch

Paprika (for garnish)

1/2 TSP

Preparation

Begin by buttering the inside of the skillet. Once buttered, alternate layers of English muffin pieces and Honey Baked Ham in the skillet.

In a large mixing bowl, whisk together the 8 whole eggs, whole milk, garlic powder, salt and pepper.

Pour egg mixture into skillet with ham and English muffin pieces. Cover with plastic wrap and place in refrigerator and refrigerate for at least 1 hour.

Preheat your oven to 375 degrees. Remove skillet from refrigerator and plastic wrap from skillet. Place skillet in oven and bake for 1 hour. If top is becoming overly browned, cover in tin foil.

While dish is baking, prepare your hollandaise.

Bring 1-2 inches of water to boil in a small saucepan, then reduce to a low simmer.

In a medium heat-proof bowl, whisk together the egg yolks and lemon juice. Place bowl on top of saucepan, making sure that the bottom of the bowl is not touching the hot water. While continuously whisking, slowly add melted butter. Whisk until sauce thickens, 1-2 minutes. Remove bowl from heat. Season with cayenne and salt.

Remove skillet from the oven and drizzle with hollandaise. Sprinkle with paprika.

Bask in the adulaton of your brunch guests!