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Foodtastic Mom

cooking is my super power

April 5, 2019

Eggs Benedict Breakfast Bake

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Eggs Benedict Breakfast Bake | Foodtastic Mom #eggsbenedict #eggsbenedictcasserole #breakfastcasserole via @foodtasticmomEggs Benedict Breakfast Bake | Foodtastic Mom #eggsbenedict #eggsbenedictcasserole #breakfastcasserole via @foodtasticmom

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

slice of eggs benedict breakfast bake on plate
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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 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!

slice of eggs benedict breakfast bake before sauce

Watch How to Make Eggs Benedict Breakfast Bake:

 

A word about the English muffins I used. 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. 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. 

bite of eggs benedict breakfast bake on fork

Tips for Eggs Benedict Breakfast Bake:

  • I use Julia Child’s recipe for blender Hollandaise sauce. Use your own favorite recipe to make it or use a product like this if you aren’t comfortable with the raw egg yolks.
  • Use an oven-safe casserole dish similar to this one for baking the casserole.
  • You can bake this right away or refrigerate it over night after the eggs are poured over the English muffins and bake it the next morning.
  • The hollandaise sauce has a tendency to separate when poured over the hot casserole – it still tastes good.

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Eggs Benedict Breakfast Bake | Foodtastic Mom #eggsbenedict #eggsbenedictcasserole

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slice of eggs benedict breakfast bake on plate
5 from 14 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
  • 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
  • 1/4 cup fresh chives chopped
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • pinch salt
  • 1 stick unsalted butter melted

Instructions

  1. 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 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 4 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. You could instead bake this right away instead of refrigerating it. 

  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 very 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.

More breakfast and brunch recipes:

  • How to Bake Bacon
  • The Best Buttermilk Pancakes
  • Stuffed French Toast
  • The Best Sour Cream Coffee Cake
  • Make Ahead French Toast Casserole
Eggs Benedict Breakfast Bake | Foodtastic Mom #eggsbenedict #eggsbenedictcasserole

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Filed Under: breakfast Tagged With: breakfast

Reader Interactions

Comments

  1. Kylee @ Kyleecooks.com says

    April 11, 2016 at 11:56 am

    Oh wow – this looks fantastic. I love baked breakfasts – makes life so easy

    Reply
    • foodtasticmom says

      April 11, 2016 at 3:32 pm

      Thanks Kylee 🙂

      Reply
  2. Caroline's Cooking says

    April 11, 2016 at 12:11 pm

    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
    • foodtasticmom says

      April 11, 2016 at 3:32 pm

      Thank you Caroline!

      Reply
  3. Tracy says

    April 11, 2016 at 12:22 pm

    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
    • foodtasticmom says

      April 11, 2016 at 3:32 pm

      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
    • Leslie says

      August 8, 2018 at 2:12 am

      5 stars
      I live in California also- I plan on ordering from Wolfermans.com – they sell amazing English muffins
      That are very thick, with a variety of flavors.

      Reply
      • foodtasticmom says

        August 10, 2018 at 12:16 pm

        Glad to know you have a source for amazing English muffins as well. It really makes a difference in this recipe.

        Reply
  4. Lucy @ cheatingvegan.com says

    April 11, 2016 at 12:45 pm

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

    Reply
    • foodtasticmom says

      April 11, 2016 at 3:30 pm

      Awesome! Hope you enjoy and thank you very much for the Pin!

      Reply
  5. Elaina Newton says

    April 11, 2016 at 1:06 pm

    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
    • foodtasticmom says

      April 11, 2016 at 3:29 pm

      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
  6. Danielle Green says

    April 12, 2016 at 10:31 am

    This is seriously so brilliant. I can’t wait to try it!

    Reply
    • foodtasticmom says

      April 12, 2016 at 11:01 pm

      Thank you Danielle!

      Reply
  7. DessertForTwo says

    April 12, 2016 at 12:48 pm

    This is genius!

    Reply
    • foodtasticmom says

      April 12, 2016 at 11:00 pm

      Thanks! 🙂

      Reply
  8. Starla says

    April 12, 2016 at 4:37 pm

    That looks delicious.. funny because I have never tried eggs benedict before!

    Reply
    • foodtasticmom says

      April 12, 2016 at 11:00 pm

      LOL – well now I hope you will 🙂

      Reply
  9. Lauren Gaskill says

    April 14, 2016 at 4:48 pm

    Wow Jill!! You totally nailed this recipe. Beautiful photos too!

    Reply
    • foodtasticmom says

      April 15, 2016 at 8:05 pm

      Thank you so much Lauren! <3

      Reply
  10. Ilona K. says

    April 19, 2016 at 8:07 pm

    Yummy breakfast that I can have every Sunday morning!

    Reply
    • foodtasticmom says

      October 27, 2016 at 3:43 pm

      Thanks 🙂

      Reply
  11. shelly c says

    October 27, 2016 at 3:36 pm

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

    Reply
    • foodtasticmom says

      October 27, 2016 at 3:43 pm

      You are welcome! I love that you ordered the English muffins and that they will ship them. I think you will not be disappointed!!

      Reply
      • shelly c says

        October 27, 2016 at 3:52 pm

        I plan on making it this weekend – will keep you posted!
        Thanks again!

        Reply
  12. Kristen says

    March 16, 2017 at 7:40 am

    Girl, So happy I stumbled upon this again today. I am making breakfast for chruch this weekend. Timing is PERFECT

    Reply
    • foodtasticmom says

      March 21, 2017 at 6:07 pm

      Yay! Thanks Kristen. I hope you and all your church friends enjoy it 🙂

      Reply
  13. linda says

    March 25, 2017 at 4:27 pm

    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
    • foodtasticmom says

      April 5, 2017 at 9:35 am

      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. Erin says

    April 10, 2017 at 1:20 am

    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
    • foodtasticmom says

      April 17, 2017 at 3:58 pm

      You’re so welcome Erin. I’m glad I’m not the only one who is not a fan of the runny yolks 🙂

      Reply
  15. Janette says

    July 11, 2017 at 10:25 pm

    Eggs Benedict is one of my top breakfast picks of all time! I am making this recipe immediately!!! Thanks!

    Reply
    • foodtasticmom says

      July 14, 2017 at 11:35 pm

      Awesome. Thanks for the positive comment Janette!

      Reply
  16. Sara says

    July 27, 2017 at 1:15 pm

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

    Reply
    • foodtasticmom says

      August 14, 2017 at 6:29 pm

      I did not actually make the version with keeping them whole, but I would definitely let the casserole soak overnight that way.

      Reply
  17. Claudia Lamascolo says

    March 24, 2018 at 6:57 pm

    we love eggs Benedict this is shear genius!

    Reply
    • foodtasticmom says

      March 24, 2018 at 7:15 pm

      Thank you!

      Reply
  18. Liz @ I Heart Vegetables says

    March 24, 2018 at 8:46 pm

    5 stars
    This would be such a delicious brunch recipe! Love this idea. And it looks like something I could make without much fuss 🙂

    Reply
    • foodtasticmom says

      March 27, 2018 at 12:09 pm

      Exactly. It looks impressive but it SO simple!

      Reply
  19. Sara says

    March 24, 2018 at 8:51 pm

    5 stars
    This would be a perfect brunch!

    Reply
    • foodtasticmom says

      March 27, 2018 at 12:08 pm

      YES!

      Reply
  20. Emily says

    March 24, 2018 at 9:31 pm

    I love eggs Benedict so much, what a creative remake!

    Reply
    • foodtasticmom says

      March 27, 2018 at 12:08 pm

      Thank you Emily 🙂

      Reply
  21. Lisa Huff says

    March 24, 2018 at 9:58 pm

    5 stars
    This would be perfect for Easter, Mother’s Day, and oh my goodness so many other ideas!

    Reply
    • foodtasticmom says

      March 27, 2018 at 12:08 pm

      It’s a crowd please for sure!

      Reply
  22. Jean | DelightfulRepast.com says

    May 12, 2018 at 9:56 am

    I was fine with runny yolks before, but after being married to a no-runny-yolks guy for so many years, I can’t stand them either! This looks so pretty, too!

    Reply
    • foodtasticmom says

      May 13, 2018 at 8:41 am

      It’s funny how we adopt some of each other’s preferences 🙂 Thank you – I hope you try it!

      Reply
  23. Colleen says

    April 5, 2019 at 9:26 pm

    5 stars
    This is an amazing take on eggs benny for a crowd. I really love this and can’t wait to take it camping. Thank you!

    Reply
    • foodtasticmom says

      April 5, 2019 at 9:48 pm

      Great call – this would be fantastic for a camping trip!

      Reply
  24. Lauren Vavala | DeliciousLittleBites says

    April 5, 2019 at 9:38 pm

    5 stars
    What a fun idea! You really can’t go wrong with a breakfast bake 0 makes morning so much easier and delicious!

    Reply
    • foodtasticmom says

      April 5, 2019 at 9:48 pm

      Yes it does!

      Reply
  25. Mikayla says

    April 6, 2019 at 12:48 am

    5 stars
    This would definitely be an easier way to bring eggs benedict flavor to my big family! Much easier than poaching tons of eggs. Thanks so much!

    Reply
    • foodtasticmom says

      April 6, 2019 at 5:19 pm

      So much easier. I hope you try it!

      Reply
  26. Adriana says

    April 6, 2019 at 12:48 am

    5 stars
    This is very creative and an easy way to serve eggs benedict to a big crowd. Casseroles are lifesavers, and I love eggs, so this is something I would enjoy to serve for Easter brunch.

    Reply
    • foodtasticmom says

      April 6, 2019 at 5:19 pm

      Yes, it’s perfect for Easter or even Mother’s Day!

      Reply
  27. Beth says

    April 6, 2019 at 1:25 am

    5 stars
    You can keep your ‘food blogger card’ – this looks amazing!! I love a runny yolk but I can see myself loving this casserole too! Just in time for brunch season, thank you!

    Reply
    • foodtasticmom says

      April 6, 2019 at 5:18 pm

      Haha, thank you, I appreciate that 🙂

      Reply
  28. Anita @ Daily Cooking Quest says

    April 6, 2019 at 5:10 pm

    5 stars
    I love ordering egg benedict for a Sunday brunch in my favorite breakfast place, but I think I will start making this bake version instead. Great recipe, and a whole batch can feed multiple hungry people. 😀

    Reply
    • foodtasticmom says

      April 6, 2019 at 5:18 pm

      Thanks so much Anita!

      Reply
  29. Chris Collins says

    April 6, 2019 at 6:17 pm

    5 stars
    Oh my goodness I can’t WAIT to make this for the family tomorrow! Possibly breakfast in bed too… 😋

    Reply
    • foodtasticmom says

      April 7, 2019 at 11:18 am

      Enjoy!!

      Reply
  30. Adrianne says

    April 6, 2019 at 7:22 pm

    5 stars
    What a fantastic recipe! I love breakfasts that use egg as the main ingredient so this is right up my alley. This is so versatile also and would appeal to a whole crowd. I love how easy you have made this sounds, I will give it a go. Thanks

    Reply
    • foodtasticmom says

      April 7, 2019 at 11:18 am

      I hope you do. Come back and let us know what you think!

      Reply
  31. Sylvie says

    April 6, 2019 at 7:36 pm

    5 stars
    Classic Egg Benedict can be so tricky to make so this recipe is simply genius! So much easier to make and without compromising the taste… yum!

    Reply
    • foodtasticmom says

      April 7, 2019 at 11:17 am

      What a great compliment. Thank you!

      Reply
  32. Christy S. says

    April 18, 2019 at 12:14 pm

    5 stars
    I don’t know how I missed this recipe when you first published it. Your Eggs Benedict Breakfast bake looks so delicious, and I will definitely be making it for a holiday breakfast. Thank you for sending it out again. 🙂

    Reply
    • foodtasticmom says

      April 19, 2019 at 9:48 am

      You’re welcome. I’m happy to hear that you are trying it!

      Reply
  33. Lynn says

    November 30, 2019 at 8:53 am

    Looks delicious! What size casserole dish did you use for,this recipe?

    Reply
    • foodtasticmom says

      December 3, 2019 at 10:37 pm

      I’m sorry for the late reply to this comment. I used a 9×11 casserole dish.

      Reply
  34. Dianne says

    December 19, 2019 at 3:06 pm

    Has anyone actually made this recipe. All I am seeing in comments/reviews is “looks great”, “can’t wait to try it”. I agree with those, but looking for reviews.
    Also, I am guessing you are recommending the english muffins that you mention, but will the store bought ones be fine in a pinch? I prefer to leave them whole as opposed to cutting them in pieces.

    Reply
    • foodtasticmom says

      December 21, 2019 at 7:01 pm

      I can’t comment on the first part (it’s my recipe) but store bought will work fine – leaving them whole.

      Reply

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