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!
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.
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
- 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
- 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.