Eggs Benedict Breakfast Bake

The first time I made this eggs benedict casserole, it was late December, late enough that the whole house smelled like pine and there were still stray ribbons on the kitchen counter. My sister had just announced, between sips of coffee, that she missed our marathon brunches from when we lived closer. I wanted something that felt like Sunday morning, but without fussing over poached eggs while everyone waited around—so I layered English muffins, smoky Canadian bacon, and whisked eggs into a big pan, left it to chill overnight, and the next morning, the scent coming out of the oven drew everyone downstairs before I’d even made the coffee.

The first time I tried layering all the eggs benedict flavors together, I was skeptical. But with each bite—crisp edges from toasted muffin, a fluffy center, lush hollandaise flowing over the top—I realized this recipe captured all the parts I love, but with an ease I didn’t expect.

Essential Ingredients

• English Muffins: The heart of “benedict;” look for ones with lots of nooks and crannies to soak in the custard but toast up golden along the edges.
• Canadian Bacon: Brings a smoky, meaty bite without the grease; pick thick-sliced rounds that keep their shape.
• Large Eggs: The base of the custard; fresher eggs will blend and puff best, but any will work here.
• Green Onions: Add color and the right pop of fresh crunch; choose tight white ends and bright green tops.
• Onion Powder: An easy shortcut to deepen the flavor base.
• Milk: Helps make the egg mixture silky; whole milk brings best richness.
• Hollandaise Sauce Mix: A reliable and speedy way to get that classic tang without a double boiler; grab a good-quality packet with minimal additives.
• Butter: Rounds out the sauce; don’t skimp here—a little extra flavor and sheen.

Cooking Process

Setting the Stage:

Grease the baking dish well; this keeps the edges golden and easy to serve, plus makes cleanup a breeze.

Building the Layers:

Scatter half the bacon, then all the muffin cubes, then finish with more bacon; distributing the Canadian bacon helps every bite get a bit of everything.

Whisk & Pour:

Combine eggs, milk, onions, onion powder, and salt until frothy—the air helps the custard bake up light. Pour this over the layers so every crumb has a chance to soak up flavor.

The Overnight Pause:

Cover and chill. Hours in the fridge let the muffins absorb eggy goodness, guaranteeing a fluffy middle and crisp crust.

Baking Point:

Begin covered, then finish uncovered. The steam keeps things tender at first, while the final uncovered minutes let the crowd-pleasing top crisp up.

Quick Hollandaise:

Whisk milk, mix, and butter until thick. The heat melts everything into a silky, tangy blanket for your casserole.

Warm Finale:

Cut big squares, spoon over as much hollandaise as you like, and serve hot while everyone’s still in their pajamas.

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Recipe Highlights

- Feeds a crowd—serves six hearty eaters
- Bakes hands-off for stress-free brunches
- Adaptable to pantry and fridge odds and ends

One morning, in my impatience, I skipped the overnight soak—lesson learned. The result was tasty enough, but the muffins didn’t quite meld with the custard and felt a little dry. Ever since then, I never rush that step, and it’s always worth the wait.

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Make-Ahead Strategies

Assemble the casserole up to 24 hours in advance. If you’re especially ambitious (or half-awake), prep the Hollandaise the night before too, then gently rewarm it over low heat or in the microwave before serving. This frees you up to focus on mimosas or a fruit salad instead of last-minute stove duty.

Flavor Variations

Trade Canadian bacon for thick-cut ham, crumbled sausage, or smoked salmon. Add a sprinkle of shredded Swiss or sharp cheddar before baking for extra richness. Sprinkle in chopped spinach or roasted red peppers for a veggie-forward twist.

Seasonal Adaptations

Tuck in sautéed asparagus in spring, roasted butternut in fall, or fresh chives from the garden whenever they’re bright and snappy. This casserole plays well with what’s freshest at the market.

Kitchen Tool Recommendations

A 9x13-inch ceramic baking dish bakes gently and cleans up easily. An offset spatula helps lift neat slices without mess. If you love warm sauce, invest in a small saucier pan for a luxurious finish.

Cooking Secrets

- Always let the casserole sit for at least 10 minutes after baking to set up clean slices.
- For golden, crisp muffin edges, toast muffin cubes before layering in the pan.
- Whisk egg mixture until truly frothy for the fluffiest, soufflé-like bake.

After years of experimenting, I’ve found that the simplest way to delight a crowd at brunch is to do the work in advance and let your oven do the heavy lifting. Nothing beats lazy laughter in the kitchen with a bubbling pan of comfort on hand.

Common Questions

→ Can I assemble the casserole in advance?

Yes, assemble the dish the night before and refrigerate it overnight for best texture and convenience.

→ What bread substitutes work for English muffins?

Try using challah, brioche, or rustic sourdough for a different taste and texture while maintaining the structure.

→ How do I keep the hollandaise sauce smooth?

Whisk constantly over gentle heat. Remove from heat once thickened to prevent curdling or separation.

→ Can I use ham instead of Canadian bacon?

Yes, diced ham makes a great substitute—just ensure it's evenly distributed for every bite.

→ How should leftovers be stored and reheated?

Store covered in the refrigerator. Reheat individual portions covered in the microwave or oven until heated through.