Hollandaise Heaven – The Best Eggs Benedict Bake Recipe

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Golden, creamy, and irresistibly savory, this Eggs Benedict Bake takes the beloved brunch classic and transforms it into a make-ahead masterpiece. Imagine everything you love about Eggs Benedict—buttery English muffins, perfectly poached eggs, salty Canadian bacon, and rich hollandaise sauce—all in one bubbling, oven-baked dish. Whether you’re hosting a weekend brunch or need a breakfast that can impress with minimal morning effort, this casserole-style version delivers every time.

What makes this dish truly shine is its crowd-friendly nature. Instead of timing out poached eggs for a group, the bake offers all the iconic flavors in one satisfying scoop. Plus, the luscious hollandaise topping, warmed to perfection, drapes over each portion like a silky blanket of morning joy. Pair it with a simple fruit salad or a mimosa, and you have an elegant yet easy breakfast that feels like a celebration.

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Ingredients for this Hollandaise Heaven – The Best Eggs Benedict Bake Recipe

• 6 large eggs
• 1 package (6) English muffins, split and lightly toasted
• 1½ cups diced Canadian bacon or ham
• 1 cup shredded cheddar cheese (optional for extra richness)
• 1½ cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 teaspoon paprika (optional, for garnish)
• Fresh chopped parsley (optional, for garnish)

For the hollandaise sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

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Step 1: Prep the Base

Start by greasing a 9×13-inch baking dish. Tear or cut the toasted English muffins into bite-sized pieces and layer them evenly in the bottom of the dish. Scatter the diced Canadian bacon or ham over the muffins. If you’re adding cheese, sprinkle it evenly over the top.

Step 2: Make the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper. Pour this custard mixture evenly over the muffin and bacon base. Press down gently to ensure all pieces are soaked. Cover with foil and refrigerate for at least an hour, or overnight for best results.

Step 3: Bake to Perfection

Preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes, or until the top is golden and the center is set.

Step 4: Whip Up the Hollandaise

While the casserole bakes, prepare the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until thickened and doubled in volume. Place the bowl over a pot of gently simmering water (double boiler method), and slowly drizzle in the melted butter while whisking constantly. Season with cayenne and salt.

Step 5: Assemble and Serve

Once the bake is out of the oven, spoon or drizzle the warm hollandaise sauce generously over the top. Garnish with paprika and chopped parsley if desired. Slice into squares and serve warm.

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Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can assemble the bake the night before, cover it, and refrigerate overnight. Simply bake it the next morning.

What can I use instead of Canadian bacon?

Ham, cooked bacon bits, or even turkey slices work well as substitutes.

Can I freeze Eggs Benedict Bake?

While you can freeze it, the texture may change slightly upon thawing. For best results, freeze before baking and thaw in the refrigerator overnight before cooking.

How do I prevent the hollandaise from breaking?

Keep the heat low and whisk constantly while slowly adding the melted butter. If it starts to separate, add a splash of warm water and whisk vigorously.

Is it possible to make a dairy-free version?

Yes, you can use dairy-free milk alternatives and vegan butter. Just keep in mind the flavor and texture will vary slightly.

What can I serve with this bake?

A simple fruit salad, roasted potatoes, or a crisp green salad pair beautifully with this rich and creamy dish.

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