Elevate your brunch game with this Eggs Benedict Breakfast Bake! Combining all the classic flavors of traditional Eggs Benedict, this easy-to-make casserole is perfect for serving a crowd. Layers of toasted English muffins, savory Canadian bacon, and a rich custard make this dish both comforting and elegant. Topped off with a silky, homemade Hollandaise sauce, this breakfast bake will make your mornings feel extra special. It’s a wonderful option for family gatherings, holidays, or a luxurious weekend brunch without the fuss of poaching eggs.
Ingredients:
For the Breakfast Bake:
- 6 English muffins, split and toasted
- 12 slices Canadian bacon
- 1 cup milk
- 4 large eggs
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Fresh chives, snipped (optional, for garnish)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 10 tablespoons unsalted butter, melted and warm
- ½ teaspoon Kosher salt
Instructions:
For the Breakfast Bake:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Assemble the Bake: Arrange the toasted English muffin halves in the bottom of the prepared baking dish. Layer the Canadian bacon slices evenly over the English muffins.
- Prepare the Egg Mixture: In a medium bowl, whisk together the milk, eggs, paprika, onion powder, garlic powder, Kosher salt, and black pepper until well combined.
- Pour the Egg Mixture: Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish, making sure everything is well coated.
- Bake Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 30 minutes.Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the egg mixture is set.
- Let it Cool: Let the dish cool for a few minutes before cutting into slices and serving.
For the Hollandaise Sauce:
- Prepare a Double Boiler: Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, ensuring that the bowl’s bottom does not touch the water.
- Whisk together the egg yolks and lemon juice: In the heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Slowly Add the Butter: Gradually pour the melted butter into the egg mixture while whisking continuously. Keep whisking until the sauce becomes thick and creamy. This should take about 2-3 minutes. Be careful not to overheat or the eggs may scramble.
- Season: Remove the bowl from the heat and whisk in the Kosher salt. Taste and adjust seasoning if needed. If the sauce is too thick, you can whisk in a teaspoon of warm water to reach the desired consistency.
- Serve the Sauce: Pour the warm Hollandaise sauce over the sliced breakfast bake before serving. Garnish with fresh chives, if desired.
Conclusion:
This Eggs Benedict Breakfast Bake brings together the savory, creamy, and comforting elements of classic Eggs Benedict in a convenient casserole form. The combination of toasted English muffins, Canadian bacon, and a rich egg custard topped with a velvety Hollandaise sauce makes this dish a guaranteed hit. Perfect for brunch with family or friends, it’s a dish that delivers all the flavor without the fuss of individually assembling each serving. Serve it with a fresh fruit salad or a simple green salad to round out the meal.
Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce
An easy, make-ahead breakfast casserole featuringall the flavors of traditional Eggs Benedict, topped with a homemadeHollandaise sauce.
Ingredients
- 6 English muffins split and toasted
- 12 slices Canadian bacon
- 1 cup milk
- 4 large eggs
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Fresh chives snipped (optional, for garnish)
- 3 egg yolks
- 1 tablespoon lemon juice
- 10 tablespoons unsalted butter melted and warm
- ½ teaspoon Kosher salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Assemble the Bake: Arrange the toasted English muffin halves in the bottom of the prepared baking dish. Layer the Canadian bacon slices evenly over the English muffins.
- Prepare the Egg Mixture: In a medium bowl, whisk together the milk, eggs, paprika, onion powder, garlic powder, Kosher salt, and black pepper until well combined.
- Pour the Egg Mixture: Pour the egg mixture evenly over the English muffins and Canadian bacon in the baking dish, making sure everything is well coated.
- Bake Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the egg mixture is set.
- Let it Cool: Let the dish cool for a few minutes before cutting into slices and serving.
- Prepare a Double Boiler: Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, ensuring that the bowl’s bottom does not touch the water.
- Whisk together the egg yolks and lemon juice: In the heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Slowly Add the Butter: Gradually pour the melted butter into the egg mixture while whisking continuously. Keep whisking until the sauce becomes thick and creamy. This should take about 2-3 minutes. Be careful not to overheat or the eggs may scramble.
- Season: Remove the bowl from the heat and whisk in the Kosher salt. Taste and adjust seasoning if needed. If the sauce is too thick, you can whisk in a teaspoon of warm water to reach the desired consistency.
- Serve the Sauce: Pour the warm Hollandaise sauce over the sliced breakfast bake before serving. Garnish with fresh chives, if desired.