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Eggs Benedict Bake

Eggs Benedict Bake
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Print Recipe
  • Author: The Prestons
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 8

Ingredients

Scale

For the Casserole:

  • 6 English muffins, cubed
  • 1 lb Canadian bacon or ham, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh chives, chopped (optional, for garnish)
  • 1 tablespoon butter (for greasing the baking dish)

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

1. Prepare the Casserole:

  • Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  • Layer Muffins and Ham: Spread cubed English muffins and diced Canadian bacon (or ham) evenly in the baking dish.

2. Make the Egg Mixture:

  • In a large bowl, whisk together eggs, milk, salt, pepper, mustard powder, onion powder, and garlic powder until well combined.
  • Pour the egg mixture evenly over the bread and ham in the baking dish. Gently press down to ensure the bread absorbs the liquid.

3. Bake the Casserole:

  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the top is golden and the eggs are set.

4. Prepare the Hollandaise Sauce:

  • In a blender, combine egg yolks and lemon juice. Blend on low for about 15 seconds.
  • Slowly drizzle in the melted butter while blending until the sauce is thick and smooth.
  • Add salt and cayenne pepper, blending briefly to incorporate. Keep warm until serving.

5. Serve:

  • Let the casserole cool for a few minutes before slicing.
  • Drizzle the warm hollandaise sauce over each serving and garnish with fresh chives if desired.

Notes

  • Make Ahead Option: Assemble the casserole the night before and refrigerate. In the morning, bake as directed.
  • Hollandaise Shortcut: You can use a store bought hollandaise mix if you’re short on time.
  • Serving Suggestion: Pair with a fresh fruit salad or roasted potatoes for a complete brunch meal.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave.

Find it online: https://zoominrecipes.com/eggs-benedict-bake/