Few breakfast dishes feel as luxurious and satisfying as Eggs Benedict. But making traditional Eggs Benedict can be time-consuming, requiring you to poach eggs perfectly while simultaneously toasting English muffins and making Hollandaise sauce. That’s where this Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce comes in—a simple, baked version of the classic that delivers all the flavors you love with minimal effort!
With layers of toasted English muffins, smoky Canadian bacon, and a fluffy, seasoned egg custard, this dish is perfect for brunch gatherings, meal prep, or holiday breakfasts. Topped with a rich and creamy homemade Hollandaise sauce, every bite is a flavorful, comforting delight.
Why You’ll Love This Recipe
✔️ Easy to Prepare – No need to individually poach eggs or assemble each portion—everything bakes together in one dish.
✔️ Great for Feeding a Crowd – This 9×13-inch casserole serves multiple people with minimal effort.
✔️ Make-Ahead Friendly – Assemble the bake the night before and refrigerate it overnight for a stress-free morning.
✔️ Classic Eggs Benedict Flavor – You get the buttery, tangy Hollandaise, the richness of Canadian bacon, and the fluffy eggs in every bite.
✔️ Customizable – Add spinach, mushrooms, or smoked salmon for a delicious twist.
Ingredients
For the Breakfast Bake
| Ingredient | Quantity |
|---|---|
| English muffins, split and toasted | 6 |
| Canadian bacon | 12 slices |
| Milk | 1 cup |
| Large eggs | 4 |
| Paprika | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Garlic powder | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh chives, snipped (optional) | For garnish |
For the Hollandaise Sauce
| Ingredient | Quantity |
|---|---|
| Egg yolks | 3 |
| Lemon juice | 1 tablespoon |
| Unsalted butter, melted and warm | 10 tablespoons |
| Kosher salt | ½ teaspoon |
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Assemble the Bake
- Arrange the toasted English muffin halves in a single layer in the prepared baking dish.
- Evenly distribute the Canadian bacon slices over the muffins.
3. Prepare the Egg Mixture
- In a medium bowl, whisk together milk, eggs, paprika, onion powder, garlic powder, salt, and black pepper.
4. Pour the Egg Mixture
- Pour the mixture evenly over the English muffins and Canadian bacon, ensuring everything is well coated.
5. Bake the Breakfast Casserole
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set and the top is golden brown.
6. Let It Cool
- Allow the dish to cool for 5 minutes before slicing.
How to Make the Homemade Hollandaise Sauce
1. Prepare a Double Boiler
- Fill a small saucepan with 1 inch of water and bring it to a simmer over medium heat.
- Place a heatproof bowl on top, ensuring the bottom does not touch the water.
2. Whisk the Egg Yolks and Lemon Juice
- In the bowl, whisk together the egg yolks and lemon juice until thickened and doubled in volume.
3. Slowly Add the Butter
- Gradually pour the melted butter into the egg mixture while whisking continuously.
- Continue whisking until the sauce thickens, about 2-3 minutes.
4. Season the Sauce
- Remove the bowl from the heat and whisk in the Kosher salt.
- If the sauce is too thick, whisk in 1 teaspoon of warm water to loosen it.
5. Serve
- Drizzle the warm Hollandaise sauce over slices of the breakfast bake.
- Garnish with fresh chives if desired.
Tips for the Best Eggs Benedict Breakfast Bake
✔️ Use Day-Old English Muffins – Slightly stale muffins soak up the egg mixture better without getting soggy.
✔️ Make the Hollandaise Just Before Serving – Freshly made sauce is best, but you can keep it warm over very low heat if needed.
✔️ For a Richer Flavor – Substitute half-and-half or heavy cream for the milk.
✔️ Add More Flavor – Try gruyère cheese, sautéed spinach, or caramelized onions in the bake.
✔️ Prevent Overcooking the Hollandaise – Keep whisking and remove from heat once thickened to avoid scrambling the eggs.
Serving Suggestions
This Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce pairs perfectly with:
🥗 A Fresh Green Salad – Light and refreshing to balance the richness.
🥑 Avocado Slices – Adds creaminess and extra nutrition.
🍊 Fresh Fruit – A mix of berries, oranges, or melon enhances the meal.
🥂 Mimosas or Fresh Juice – A classic brunch beverage pairing.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 380-420 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 2g |
Note: Nutritional values may vary based on portion sizes and ingredient choices.
FAQs About Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce
1. Can I Make This Breakfast Bake Ahead of Time?
Yes! You can assemble the casserole the night before, cover it, and refrigerate overnight. Simply bake it in the morning as directed.
2. How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave individual portions.
3. Can I Freeze This Dish?
Yes! Wrap slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat before serving.
4. What If My Hollandaise Sauce is Too Thick?
Whisk in 1 teaspoon of warm water or lemon juice until the sauce reaches your desired consistency.
5. Can I Use Different Meats?
Absolutely! Try crispy bacon, smoked salmon, turkey bacon, or sautéed mushrooms for variety.
6. What’s the Best Way to Keep Hollandaise Sauce Warm?
Place it in a thermos or over a very low heat double boiler, whisking occasionally to prevent separation.
Final Thoughts & Call to Action
This Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce is a delicious, no-fuss way to enjoy the classic flavors of Eggs Benedict without the hassle of poaching eggs. Whether you’re making it for a brunch party, holiday gathering, or meal prepping for the week, this dish is sure to impress!
Now it’s your turn! Try this recipe and let us know how it turned out. Did you add your own twist? Share your experience in the comments or with friends and family!
Looking for more brunch inspiration? Stay tuned for more easy and delicious recipes
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Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
Description
This Eggs Benedict Breakfast Bake with Homemade Hollandaise Sauce transforms a classic brunch favorite into an easy, oven-baked dish that serves a crowd effortlessly. With layers of buttery English muffins, smoky Canadian bacon, fluffy eggs, and creamy Hollandaise sauce, it delivers all the deliciousness of traditional Eggs Benedict without the hassle of poaching eggs.
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.
Notes
✔️ Make-Ahead Option – Assemble the bake the night before and refrigerate overnight, then bake in the morning.
✔️ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
✔️ Freezing: Wrap individual portions and freeze for up to 2 months.
✔️ Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1 minute.
✔️ Customization: Add spinach, sautéed mushrooms, or smoked salmon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American