Eggs Benedict Breakfast Bake turns a delicious but fussy classic into a stunning dish for a crowd.
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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!
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.
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.
FAQ’s
Can I make Eggs Benedict Breakfast Bake ahead of time?
Yes. After you pour the egg mixture over the English muffins, cover the dish with foil and refrigerate it overnight. Take it out of the refrigerator about an hour before you plan to bake it the next morning. You can also bake it right away.
How long do you bake it?
Bake at 375 degrees for 30 minutes covered with foil. Then remove the foil and bake another 15 to 20 minutes, until the dish is puffed and the top is browning.
Do I need special English muffins?
No. I used oversized English muffins from Blue Oven Bakery here in Cincinnati, but standard English muffins work too. Cut them into cubes, broil them lightly and layer them in the bottom of the casserole dish.
My hollandaise separated. What happened?
The hollandaise sauce has a tendency to separate when poured over the hot casserole. It still tastes good!
What if I don’t want to use raw egg yolks?
Use your own favorite hollandaise recipe or a store-bought product if you aren’t comfortable with the raw egg yolks in the blender version.
Storage Directions
Store leftover Eggs Benedict Breakfast Bake in an airtight container in the refrigerator for up to 1 to 2 days, because of the hollandaise sauce.
Video
Eggs Benedict Breakfast Bake
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
- Cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
- Generously butter (2 tablespoons) a casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
- 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.
- Layer the cooked ham and green onions on top of the English muffins.
- Top the ham layer evenly with the shredded cheddar cheese.
- Whisk together the eggs, milk, sour cream, mustard, salt and cayenne and evenly pour the mixture over the rest of the bake ingredients.
- Cover the dish with foil and refrigerate overnight. You could instead bake this right away instead of refrigerating it.
- Remove the dish from the refrigerator about an hour before you plan to bake it the next day.
- Preheat the oven to 375 degrees.
- Bake the casserole for 30 minutes, covered with foil.
- Remove the foil and continue to bake for another 15 - 20 minutes, or until the dish is looking puffed and the top is browning.
- 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.
- Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.
Notes
Nutrition
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Diane Young says
Just wondering if you have ever made the Eggs Benedict casserole more than one day ahead? Thinking it would be great Xmas morning, but Christmas Eve is always so busy….Thank you!
Cheri Potter says
Can’t wait to try this recipe! I never learned how to poach eggs…so this helps with that little challenge!
foodtasticmom says
I didn’t learn it either and it always seemed so intimidating. I hope they work for you!