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Foodtastic Mom

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Eggs Benedict Breakfast Bake

Eggs Benedict Breakfast Bake turns a delicious but fussy classic into a stunning dish for a crowd.

Eggs Benedict Breakfast Bake by Foodtastic Mom

This Eggs Benedict Breakfast Bake is a welcome and tasty addition to any breakfast buffet. And that’s the beauty of it. Traditional eggs benedict is not a dish easily made for a crowd. At least I’ve never tried it. I actually have never poached an egg before! It’s not because I don’t think I can… it’s because I have an issue with the texture of runny yolks. I feel like my food blogger card needs to be revoked for that or something. But try as I might, I just don’t enjoy poached eggs. So turning eggs benedict into a casserole solves that problem for me and creates a show-stopper dish for you!

Eggs Benedict Breakfast Bake by Foodtastic Mom

A word about the English muffins I used in this because they deserve all the praise they can get. We have a local baker (Blue Oven Bakery) here in Cincinnati that makes the most glorious English muffins I’ve ever eaten. They are the size of at least two of the standard grocery store variety. And the taste and texture of these muffins are in another universe. They are pillowy soft, earthy, a little tangy and so fresh tasting. They really make this breakfast bake outstanding and gave me the ability to keep the English muffin halves intact so each serving looks almost individual. Standard English muffins I think would be better cut into cubes to layer along the bottom of the casserole dish. I will be specific about that in the recipe below. 

Eggs Benedict Breakfast Bake by Foodtastic Mom

This dish was really simple to create. A buttered casserole dish is layered with toasted and buttered English muffins. Then topped with cubed ham and sliced green onions (that I browned first in a skillet for extra flavor). I added shredded cheddar cheese for an extra punch of color and flavor. Then the whole thing is bathed in an egg and milk mixture that is gently flavored with cayenne pepper and mustard. 

Eggs Benedict Breakfast Bake by Foodtastic Mom

I used Julia Child’s blender hollandaise sauce to top this breakfast bake. And finished it with some chopped fresh chives. It really is lovely to behold and even better to eat. Make sure and pin this beautiful breakfast bake for your next holiday brunch!

Eggs Benedict Breakfast Bake by Foodtastic Mom

Eggs Benedict Breakfast Bake by Foodtastic Mom
5 from 3 votes
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Eggs Benedict Breakfast Bake

Eggs Benedict Breakfast Bake turns a delicious but fussy classic into a stunning dish for a crowd. The best English muffins are baked with cooked ham and an egg custard then smothered with blender hollandaise sauce before serving.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 404 kcal
Author Foodtastic Mom

Ingredients

  • 6 English muffins see note at end
  • 3 tbsp butter
  • 12 oz fully cooked ham, cubed I used Bob Evans brand
  • 4 green onions white and light green parts sliced
  • 4 oz sharp cheddar cheese shredded
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 tbsp yellow mustard
  • 1 1/2 tsp salt
  • pinch cayenne pepper
  • 1/2 cup fresh chives chopped
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • pinch salt
  • 1 stick unsalted butter melted

Instructions

  1. The day before you plan to serve your bake, cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.

  2. Generously butter (2 tablespoons) a 9x13 casserole dish and spread the toasted English muffin cubes into the bottom of the dish.

  3. Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 8 minutes, stirring occasionally, until the ham is starting to brown.

  4. Layer the cooked ham and green onions on top of the English muffins.

  5. Top the ham layer evenly with the shredded cheddar cheese.

  6. Whisk together the eggs, milk, sour cream, mustard, salt and cayenne and evenly pour the mixture over the rest of the bake ingredients.

  7. Cover the dish with foil and refrigerate overnight.

  8. Remove the dish from the refrigerator about an hour before you plan to bake it the next day.

  9. Preheat the oven to 375 degrees.

  10. Bake the casserole for 30 minutes, covered with foil.

  11. Remove the foil and continue to bake for another 15 - 20 minutes, or until the dish is looking puffed and the top is browning.

  12. While the casserole is baking place the egg yolks, lemon juice and salt in a blender. Blend on high for a few seconds. Set the blender to low and through the hole in the middle of your blender lid, pour the melted butter in a slow steam into the egg yolk mixture. Cover the hole and blend the hollandaise on high speed for about 1 minute. Taste, add a little more lemon and salt if needed, and serve immediately with the breakfast bake.

  13. Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.

Recipe Notes

If you are lucky enough to have access to Blue Oven Bakery English muffins, simply split, toast and butter each half (use 2 tablespoons total). Then place the six halves evenly, buttered side up, in the buttered dish.

Eggs Benedict Breakfast Bake

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Comments

  2. I definitely am a runny yolk person but I could still dig in to your bake 🙂 It looks delicious – I’m a big fan of Hollandaise and I agree, this looks a lot easier to make for a crowd.

    Reply

  3. Jill, I am so with you on the runny yolks thing. This dish is absolutely brilliant. It would definitely be the star of any brunch table! I’m also harboring deep jealousy in my heart though, because oh my gosh, those English muffins. That bakery needs to open up a branch here in southern California!

    Reply

    • So glad I am not the only one on the runny yolks thing 🙂 Yep, they are jealous-worthy and have amazing breads and croissants as well. Thanks for stopping by Tracy!

      Reply

  4. This is such a great idea! We are hosting brunch for a crowd this weekend and this recipe will be perfect! Pinning!

    Reply

  5. This looks glorious! I love English muffins (especially sourdough). You’re super lucky to have access to big puffy fresh ones from a local bakery. I’ve actually never had eggs benedict because the hollandaise sauce always turned me off, but you’re changing my mind! 😉

    Reply

    • Yes our local bakery is a gem! They have fabulous breads and croissants too. Glad to hear I may change your mind – that’s a nice compliment 🙂

      Reply

  11. thank you! I ordered the muffins from Blue Oven Bakery (they were happy to ship to Virginia!) cannot wait to try this!

    Reply

  13. How many servings would this be? Hosting Easter brunch and my daughter’s 25th brithday. This sounds like a yummy addition to the line up.

    Reply

    • Six generous servings using the Blue Oven English Muffins. Eight smaller servings if you are cubing the muffins before adding them to the bake. I hope you like it!

      Reply

  14. This looks wonderful and I can’t wait to try it. I was a little slow to get the idea that there isn’t a poached egg on top of the English muffin under that hollandaise sauce but instead the eggs are whisked into a delicious mixture poured over the English muffins and baked. I too dislike runny yolks and probably annoy restaurants when I ask them to please poach the egg yolk firm when I order eggs Benedict. This would be a perfect brunch item for a group, and Easter is coming up next Sunday! Glad to know you can get the English muffins shipped too! Thanks for the recipe.

    Reply

  16. This looks so yummy! When you kept the muffins whole, did you still add the eggs and let sit overnight?

    Reply

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