Description
This Eggs Benedict Breakfast Bake recipe is a delightful twist on the classic eggs benedict dish. Perfect for a weekend brunch or special occasion, this casserole-style bake is easy to make and feeds a crowd. Layers of English muffins, Canadian bacon, and a rich Hollandaise sauce come together for a flavorful and satisfying meal.
Ingredients
Units
Scale
For the Breakfast Bake:
- 6 English muffins
- 12 slices Canadian bacon
- 1 cup milk
- 4 eggs
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh chives, snipped, optional
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 10 tablespoons unsalted butter, melted, but still warm
- 1/2 teaspoon Kosher salt
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the Breakfast Bake: Separate English muffins and arrange them vertically in a baking dish. Place slices of Canadian bacon between the muffin halves. In a bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, salt, and pepper. Pour this mixture over the muffins in the baking dish. Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
- Make the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. Blend on medium-high speed until lightened in color. Reduce the speed and slowly add the warm melted butter until fully incorporated.
- Finish and Serve: Adjust the seasoning of the Hollandaise sauce with lemon juice and salt. Drizzle the sauce over the casserole and garnish with fresh chives before serving.
Notes
- This dish can be served with a side of fresh fruit or a simple green salad to complement the flavors.
- Ensure the Hollandaise sauce is drizzled over the bake just before serving to maintain its creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 1027mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 256mg
