Imagine waking up to the rich flavors of traditional Eggs Benedict but without the stress of poaching eggs or whisking hollandaise sauce last minute. With this Easy Eggs Benedict Breakfast Bake, you can recreate the gourmet magic of this brunch classic in a fuss-free, crowd-pleasing casserole. Perfect for family breakfasts, holiday gatherings, or lazy weekends, this recipe combines the elegance of Eggs Benedict with the simplicity of a one-dish bake.
Whether you’re hosting brunch or simply treating yourself to a luxurious breakfast, this dish is the ultimate time-saver without sacrificing taste.
Table of Contents
Why You’ll Love This Recipe
- Effortless Elegance: Enjoy the gourmet appeal of Eggs Benedict without the hassle of individually assembling each serving.
- Perfect for Crowds: This casserole serves eight, making it ideal for brunch parties or family gatherings.
- Make-Ahead Option: Prep the night before, refrigerate, and bake fresh in the morning.
- Customizable: Easy to tweak for dietary preferences or to add extra flavors.
- Comfort Food Meets Class: Combines the cozy feel of a breakfast bake with the sophistication of Eggs Benedict.
Nutrition Information (Per Serving)
- Serving Size: 1/8 of the bake
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 240mg
Ingredients:
- 6 English muffins, cubed
- 12 slices Canadian bacon, diced
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons butter, melted
For the Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter melted and slightly cooled
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt to taste
Ingredients and Substitutions
- English Muffins: Their light, airy texture works perfectly. Swap for brioche or sourdough cubes for a different flavor profile.
- Canadian Bacon: Traditional for Eggs Benedict, but regular bacon, ham, or even smoked salmon can be used as alternatives.
- Eggs: Vital for the custard base. For a lighter version, substitute half the eggs with egg whites.
- Hollandaise Sauce: Homemade is best, but store-bought works in a pinch. Add extra lemon juice for a tangier flavor.
How to Make Easy Eggs Benedict Breakfast Bake (Step-by-Step)
- Prepare the Base:
- Start by cubing the English muffins and spreading them in a greased baking dish. This ensures a light, fluffy base that absorbs the custard beautifully.
- Create the Custard:
- Whisking eggs, milk, and seasonings together creates a rich custard that binds the dish. Pour it evenly to ensure every bite is flavorful.
- Layer and Bake:
- Add the diced Canadian bacon for a salty, savory punch. Cover and bake until the custard is set, then uncover to achieve a golden, crispy top.
- Hollandaise Heaven:
- The hollandaise sauce is the crowning glory. Use a blender for a fail-proof method, and drizzle generously over the bake just before serving.
Expert Tips for Success
- Avoid Soggy Bake: Ensure your English muffins are slightly stale or toasted to prevent them from getting too mushy.
- Hollandaise Timing: Prepare the sauce just before serving to keep it warm and fresh.
- Add Veggies: Toss in spinach, asparagus, or sautéed mushrooms for added texture and nutrition.
- Test for Doneness: The casserole is ready when the center is firm and a knife comes out clean.
Variations and Customizations
- Gluten-Free: Use gluten-free bread instead of English muffins.
- Vegetarian: Skip the Canadian bacon and add roasted vegetables or plant-based sausage.
- Spicy Twist: Add a dash of hot sauce or chopped jalapeños to the custard mixture.
- Cheesy Upgrade: Sprinkle shredded cheddar or Gruyère cheese on top before baking.
Storage and Reheating Instructions
- Refrigerate: Cover leftovers tightly and store in the fridge for up to 3 days.
- Reheat: Warm individual portions in the microwave or the entire dish in the oven at 300°F (150°C) until heated through.
- Freeze: Assemble the bake without the hollandaise, freeze for up to 2 months, and bake fresh when needed.
Serving Suggestions
Pair your Easy Eggs Benedict Breakfast Bake with:
- A fresh fruit salad for a refreshing contrast.
- Crispy hash browns or roasted potatoes for extra heartiness.
- Mimosas or freshly brewed coffee for the ultimate brunch experience.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the bake the night before, cover it, and refrigerate. In the morning, bake it fresh and top with hollandaise.
Q: Is there a shortcut for hollandaise sauce?
A: Yes! Store-bought hollandaise works well in a pinch. Just warm it up before drizzling.
Q: Can I use regular bacon instead of Canadian bacon?
A: Definitely! Cook and crumble regular bacon for a crispy, savory alternative.
Q: How do I prevent the bake from being too dry?
A: Ensure the custard mixture fully soaks into the bread before baking and avoid overbaking.
Related Recipes
If you love this dish, try these breakfast favorites:
- Classic French Toast Bake: A sweet alternative for breakfast lovers.
- Cheesy Hash Brown Casserole: Perfect for a hearty morning meal.
- Vegetable Frittata: A healthy, protein-packed option.
Conclusion
The Easy Eggs Benedict Breakfast Bake is the perfect blend of elegance and convenience. It delivers all the rich flavors of traditional Eggs Benedict in a no-fuss casserole that’s easy to prepare and even easier to enjoy. Whether for a special occasion or a simple weekend indulgence, this dish is guaranteed to impress. Gather your ingredients, try it out, and savor the delightful simplicity of this gourmet-inspired breakfast bake.
Easy Eggs Benedict Breakfast Bake
Ingredients
- 6 English muffins, cubed
- 12 slices Canadian bacon, diced
- 8 large eggs
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard
- 2 tbsp butter, melted
For the Hollandaise Sauce
- 3 large egg yolks
- ½ cup unsalted butter, melted and slightly cooled
- 1 tbsp lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Prepare the Bake:Preheat oven to 350°F (175°C).Grease a 9×13-inch baking dish. Spread the cubed English muffins and diced Canadian bacon evenly in the dish.
- Mix the Custard:In a large bowl, whisk together eggs, milk, salt, pepper, and Dijon mustard. Pour this mixture over the English muffins and bacon. Let it sit for 5 minutes to soak.
- Bake:Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, drizzle melted butter over the top, and bake for another 15 minutes until golden brown.
- Make the Hollandaise Sauce:In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend for 20 seconds. Slowly drizzle in melted butter while blending until thick and creamy. Season with salt.
- Serve:Drizzle the hollandaise sauce over the baked casserole. Garnish with chopped parsley if desired and serve warm.