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Eggs Benedict Bake (4/3/2009)

Eggs Benedict Bake

6 English muffins
2 (6 oz.) pkgs. Canadian bacon
½ (16 oz.) pkg. Broccoli cuts chopped (optional)
10 large eggs
2 ¼ cups milk
1 ¼ tsp. onion powder
Salt & pepper to taste
Cooking spray
½ tsp. paprika
Packaged Hollandaise sauce, prepared ahead and warmed up in the microwave
(1 cup milk and a half stick butter or margarine needed for sauce)

Cut muffins into ½-inch cubes. Set aside. Cut the Canadian bacon into ½-inch squares. Set aside. Whisk eggs well in large bowl. Whisk in milk, onion powder, salt and pepper. Spray 9 x 13-inch glass or ceramic casserole dish with cooking spray. Spread half of the Canadian bacon and half the broccoli evenly in the bottom of the dish. Scatter the muffin cubes on top of Canadian bacon and broccoli. Top with remaining Canadian bacon and broccoli. Pour the egg mixture over the casserole. Cover with plastic wrap and refrigerate at least 8 hours or overnight.

Preheat oven to 375-degrees F. Remove casserole from refrigerator and uncover it. Do this at least 30-minutes before baking. Sprinkle paprika over top. Cover with aluminum foil and bake for 40 minutes. Remove from oven and remove foil. Return to oven and bake, uncovered for about 20 minutes more, or until eggs are set. Remove from oven and let stand 5 minutes before serving.

While casserole cooks, prepare packaged Hollandaise sauce according to directions and keep warm. When you are ready to serve, cut casserole into squares and spoon Hollandaise sauce over top just before serving.

Serves 10.

This week's recommended wine from Van's Liquor Store in East Dubuque-Santa Margherita Pinot Grigio-750 ml bottle $19.99 through 4/6/09.

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