Eggs Benedict Breakfast Bake (Printable Version)
# What You'll Need:
→ For the Casserole
01 -
2 cups whole milk
02 -
8 large eggs
03 -
3 stalks green onions, finely chopped
04 -
1 teaspoon onion powder
05 -
1 teaspoon kosher salt
06 -
340 grams (¾ pound) Canadian bacon, diced
07 -
6 English muffins, diced
08 -
½ teaspoon paprika
→ For the Hollandaise Sauce
09 -
1 cup whole milk
10 -
1 packet (0.9 ounces) Hollandaise sauce mix
11 -
¼ cup unsalted butter
# How to Make It:
01 -
Grease a 9×13 inch (23×33 cm) baking dish thoroughly with butter or non-stick spray.
02 -
In a large bowl, whisk together 2 cups milk, eggs, green onions, onion powder, and salt until smooth and well combined.
03 -
Scatter half of the diced Canadian bacon evenly over the bottom of the prepared dish. Spread all diced English muffins on top, then layer with remaining Canadian bacon.
04 -
Pour the egg mixture evenly over the layered ingredients in the baking dish. Sprinkle with paprika for color and flavor.
05 -
Cover the dish tightly and refrigerate overnight to allow the custard to absorb into the bread.
06 -
Preheat oven to 190°C (375°F). Bake the covered casserole for 30 minutes, then uncover and continue baking an additional 15 minutes or until golden and set in the center.
07 -
While casserole bakes, combine 1 cup milk, Hollandaise sauce mix, and butter in a small saucepan. Whisk over medium heat, simmering until sauce thickens and becomes silky.
08 -
Slice the baked casserole and drizzle each portion with warm Hollandaise sauce. Present immediately while hot.
# Additional Tips:
01 -
Chilling the assembled casserole overnight ensures the English muffins fully absorb the custard, resulting in a richer and more cohesive texture.
02 -
For a from-scratch Hollandaise, substitute the packet with your preferred homemade recipe if desired.