Cheesy Eggs Benedict II

Cheesy Eggs Benedict II

(6 servings)    Printable Version
  • 1 package English muffins
  • 12 slices Canadian bacon
  • 8 ounces grated Swiss cheese
  • 12 large eggs
  • 2 cups milk
  • black pepper to taste
  • Cayenne pepper to taste
  • Hollandaise Sauce
Grease 12 - 8 oz. ramekins; set aside.

Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese. Beat eggs slightly; add milk and peppers to taste. Divide among ramekins.

Cover and place in refrigerator overnight.

Bake uncovered at 350 degrees for 30 minutes. Spoon creamy Hollandaise sauce on top and sprinkle with paprika before serving.

Personal cheesy Benedict casseroles served in ramekins. You can prepare everything the night before and then cook them 30 minutes before your brunch.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Cheesy Eggs Benedict II?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From nijode

This may be wonderful but it is not Eggs Benedict!!! Come up with a name of your own!!!

Comment submitted: 8/5/2007 (#3326)

From Carol P.
Rating (out of 5):  

This was delicious! I used cheddar cheese instead of the Swiss though, and I also added 3 halved processed cheese slices to the top which really gives it a creamy texture. I put the whole thing into an 8 x 11" casserole dish instead of the ramekins and baked it for about 45-50 minutes. Awesome with the Hollandaise!

Comment submitted: 8/18/2006 (#49)

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