Eggs Benedict Breakfast Bake Recipe

Get ready to wake up brunch with this irresistible Eggs Benedict Breakfast Bake! It’s the best way to deliver all the beloved flavors of classic eggs benedict—English muffins, tender Canadian bacon, a rich egg custard, and homemade hollandaise sauce—in an easy, crowd-pleasing casserole form.

Ingredients You’ll Need

This Eggs Benedict Breakfast Bake relies on a handful of key ingredients that work together in the most delicious way. Each component brings its own character—crunch, creaminess, savoriness, and zingy brightness—to the finished dish.

• English muffins: The heart and soul of eggs benedict! Their nooks and crannies capture all that glorious custard and sauce. Toasted or fresh—your pick.
• Canadian bacon: Slightly smoky, lean, and tender, it nestles between the muffins and infuses the casserole with classic savory flavor.
• Eggs: You’ll use whole eggs for the custard and yolks for the hollandaise, lending richness and a silky texture throughout.
• Milk: Creates the creamy base for the baked custard—whole or 2% is best for flavor and texture, but you can use your favorite.
• Paprika, onion powder, garlic powder, Kosher salt, freshly ground black pepper: These pantry friends give your breakfast bake subtle warmth, gentle zing, and that perfect savory note in every bite.
• Unsalted butter: Essential for a velvety hollandaise—use good, fresh butter for best flavor.
• Lemon juice: Lifts the hollandaise sauce and cuts through the richness, adding a sunny brightness.
• Fresh chives (optional): Adds a pretty pop of green and a light oniony zip right before serving.

Variations

The charm of this Eggs Benedict Breakfast Bake is how easy it is to personalize! Tweak, swap, or add ingredients to match your cravings, dietary needs, or whatever’s hanging out in your fridge.

• Swap in smoked salmon or ham: Not a Canadian bacon fan? Smoked salmon or even classic sliced ham are equally delicious additions.
• Make it gluten-free: Substitute gluten-free English muffins, or even gluten-free bread, to keep things safe for all your guests.
• Add veggies: Wilted spinach, sautéed mushrooms, or chopped asparagus are wonderful tucked between the muffin layers.
• Spice it up: Add a pinch of cayenne or swirl in a bit of Dijon for a hollandaise with extra attitude.

How to Make Eggs Benedict Breakfast Bake

Step 1: Prep and Layer the Base

Start by preheating your oven to 350°F—it’s always so satisfying to kick things off with a hot oven! Split your English muffins in half and line them up vertically in a greased baking dish. Gently tuck luscious slices of Canadian bacon between each muffin half so every bite offers a perfect pairing.

Step 2: Whisk Together the Savory Custard

In a medium bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, Kosher salt, and black pepper. The mixture should be perfectly blended, creamy, and fragrant—don’t you love how the spices already wake you up? Pour this evenly over your muffin and bacon layers, making sure every nook gets a little love.

Step 3: Bake Until Puffed and Golden

Cover your dish snugly with foil and bake for 30 minutes—this keeps the bake nice and tender. Then remove the foil and let it bake for another 30 minutes, until the eggs are set and the top is deliciously golden. The aroma will have everyone drifting into the kitchen!

Step 4: Whip Up Quick Blender Hollandaise

While your bake finishes, it’s time for the magic touch: blender hollandaise! In your blender, combine egg yolks, lemon juice, and Kosher salt. Blend on medium-high until the yolks lighten in color (about 30 seconds). Reduce speed, slowly drizzle in your warm melted butter, and watch the transformation—your sauce should be thick, glossy, and so tempting. Taste and adjust with more lemon or salt if needed.

Step 5: Serve and Savor

Once the Eggs Benedict Breakfast Bake is set and just slightly puffed, drizzle generously with warm hollandaise. Add a flourish of fresh chives if you like, then get ready to serve up slices that will disappear in no time!

How to Serve Eggs Benedict Breakfast Bake

Garnishes

A sprinkle of fresh, snipped chives makes this breakfast bake absolutely brunch-worthy, adding beautiful color and a whisper of onion flavor. For extra flair, try a dusting of smoked paprika or a little cracked black pepper on top just before serving.

Side Dishes

This showstopping dish pairs perfectly with a crisp side salad tossed in light vinaigrette, or perhaps simple roasted asparagus. Even classic breakfast potatoes or a big bowl of fresh fruit work like a dream—you really can’t go wrong!

Creative Ways to Present

Serve slices of Eggs Benedict Breakfast Bake on small plates with a side of warm hollandaise for drizzling at the table. Or, for a playful touch at brunch parties, cut into bite-sized squares and spear with mini skewers for a serve-yourself spread everyone will love.

Make Ahead and Storage

Storing Leftovers

Let any leftover Eggs Benedict Breakfast Bake cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to three days for quick brunches, lunches, or even a savory snack.

Freezing

You can freeze the baked casserole (without the hollandaise sauce) for up to two months. Wrap it well in plastic wrap and foil; thaw overnight in the refrigerator before reheating.

Reheating

Warm individual squares in the microwave for 1-2 minutes, or heat larger portions in a 325°F oven until hot. Make a fresh batch of hollandaise (or gently rewarm leftover sauce in a double boiler, whisking constantly) for that signature finish.

FAQs

Final Thoughts

If you’re looking for a new brunch tradition or a make-ahead masterpiece, give this Eggs Benedict Breakfast Bake a whirl. There’s just something magical about sharing this cozy, golden casserole—from the first creamy bite to the drizzle of homemade hollandaise! Gather your favorite people, grab a fork, and let the brunch compliments roll in.

Print