Description
This Eggs Benedict Breakfast Bake is a delicious twist on the classic brunch favorite, combining all the flavors of Eggs Benedict in an easy-to-make casserole. Perfect for feeding a crowd or a special weekend family breakfast.
Ingredients
Units
Scale
For the Breakfast Bake:
- 6 English muffins
- 12 slices Canadian bacon
- 1 cup milk
- 4 eggs
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh chives, snipped, optional
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 10 tablespoons unsalted butter, melted
- 1/2 teaspoon Kosher salt
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the Bake: Separate and line the English muffins vertically in a baking dish. Add Canadian bacon between the muffin halves. Whisk together eggs, milk, paprika, onion powder, garlic powder, salt, and pepper. Pour over the muffins, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
- Make the Hollandaise: In a blender, combine egg yolks, lemon juice, and salt. Blend and slowly drizzle in warm melted butter until incorporated.
- Finish and Serve: Adjust seasoning of the Hollandaise, drizzle over the casserole, and top with fresh chives. Serve and enjoy!
Notes
- This dish can be assembled the night before and baked in the morning for a quick breakfast.
- Feel free to customize with additional herbs or spices to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 225mg
