Easy Eggs Benedict Breakfast Bake
A simplified, casserole-style version of the classic Eggs Benedict, complete with English muffins, Canadian bacon, and a luscious hollandaise drizzle.
Ingredients
- 6 English muffins, cubed
- 12 slices Canadian bacon, diced
- 8 large eggs
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard
- 2 tbsp butter, melted
For the Hollandaise Sauce
- 3 large egg yolks
- ½ cup unsalted butter, melted and slightly cooled
- 1 tbsp lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Prepare the Bake:Preheat oven to 350°F (175°C).Grease a 9x13-inch baking dish. Spread the cubed English muffins and diced Canadian bacon evenly in the dish.
- Mix the Custard:In a large bowl, whisk together eggs, milk, salt, pepper, and Dijon mustard. Pour this mixture over the English muffins and bacon. Let it sit for 5 minutes to soak.
- Bake:Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, drizzle melted butter over the top, and bake for another 15 minutes until golden brown.
- Make the Hollandaise Sauce:In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend for 20 seconds. Slowly drizzle in melted butter while blending until thick and creamy. Season with salt.
- Serve:Drizzle the hollandaise sauce over the baked casserole. Garnish with chopped parsley if desired and serve warm.
Notes
Make the hollandaise sauce just before serving to ensure it stays fresh and warm.