Description

Start your morning with a warm, comforting bite of this make-ahead Eggs Benedict Bake. With golden English muffins, rich Canadian bacon, creamy egg custard, and a luscious homemade hollandaise sauce, this dish captures all the brunch magic of traditional Eggs Benedict in one easy casserole. It’s the perfect choice for a quick breakfast, easy weekend brunch, or cozy holiday morning. If you’re looking for hearty breakfast ideas, indulgent food ideas, or an easy recipe to impress your guests, this one’s sure to shine.

Ingredients

Main Bake:

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)

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)

Fresh chopped parsley (optional)

Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of cayenne pepper

Salt to taste

Instructions

Grease a 9×13-inch baking dish. Tear toasted English muffins into bite-sized pieces and spread in dish.
Sprinkle diced Canadian bacon and optional cheese evenly over the muffins.
In a bowl, whisk together eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper.
Pour mixture over the muffin base. Press gently to soak. Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 375°F (190°C). Let dish come to room temperature for 20 minutes.
Bake covered for 30 minutes, then uncover and bake 15-20 more minutes until golden and set.
Meanwhile, whisk egg yolks and lemon juice until thickened.
Using a double boiler, slowly drizzle in melted butter while whisking. Add cayenne and salt.
Drizzle warm hollandaise over baked casserole. Garnish with paprika and parsley. Serve warm.

Prep Time: 15 minutes
Chill Time: 1 hour (or overnight)
Cook Time: 45–50 minutes
Category: Breakfast