Eggs Benedict Breakfast Bake

Eggs Benedict Breakfast Bake

Ingredients

• 6 English muffins see note at end
• 3 tbsp butter
• 12 oz fully cooked ham, cubed I used Bob Evans brand
• 4 green onions white and light green parts sliced
• 4 oz sharp cheddar cheese shredded
• 8 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 2 tbsp yellow mustard
• 1 1/2 tsp salt
• pinch cayenne pepper
• 1/2 cup fresh chives chopped
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• pinch salt
• 1 stick unsalted butter melted

Eggs Benedict Breakfast Bake

Instructions

1. The day before you plan to serve your bake, cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
2. Generously butter (2 tablespoons) a 9x13 casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
3. Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 8 minutes, stirring occasionally, until the ham is starting to brown.
4. ....................
5. ....................

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