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Eggs Benedict Bake

Name: Eggs Benedict Bake
Prep time: 30 min
Total time: 30 min
Yield: 8
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

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Prep 30 min
Total 30 min
Servings 8

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

By Betty Crocker Kitchens

Updated Sep 14, 2015

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

Steps

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.