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This egg Benedict breakfast bake transforms a notoriously fussy breakfast classic into a simple yet impressive dish that delivers all the beloved flavors without the stress of perfectly poached eggs or split hollandaise.
I created this recipe after a disastrous Mother's Day brunch where I attempted individual eggs Benedict for eight people. Now this casserole version appears at every family gathering, with everyone fighting over the crispy edges.
Ingredients
- English muffins: Provide the classic base and soak up the delicious egg mixture while maintaining texture
- Canadian bacon: Offers that signature salty punch without the inconsistency of regular bacon
- Milk: Creates the perfect custard consistency when combined with eggs
- Eggs: Bind everything together and create that iconic eggs Benedict experience
- Paprika: Adds subtle warmth and beautiful color
- Onion powder and garlic powder: Infuse flavor throughout without texture interruptions
- Kosher salt: Enhances all flavors; use Diamond Crystal for best results
- Fresh chives: Brighten the finished dish with color and mild onion flavor
- Egg yolks: Form the base of your silky hollandaise; choose the freshest eggs possible
- Lemon juice: Provides essential acidity to balance the rich hollandaise
- Unsalted butter: Creates luxurious hollandaise; use European style for extra richness
Step-by-Step Instructions
- Prepare the Baking Dish:
- Split your English muffins into halves and arrange them vertically in your baking dish, creating little slots. This vertical arrangement maximizes surface area exposure and creates the perfect texture balance of crispy edges and soft centers. Tuck Canadian bacon slices between each muffin half, allowing the edges to peek out slightly.
- Create the Custard Mixture:
- Whisk together eggs, milk, and seasonings until completely uniform. The paprika, onion powder, garlic powder, salt and pepper infuse the entire dish with classic eggs Benedict flavors. Ensure your mixture is thoroughly blended to avoid pockets of spices in the final dish.
- Bake in Two Stages:
- Pour your custard mixture evenly over the arranged muffins, allowing it to seep into all the crevices. Cover tightly with foil and bake for exactly 30 minutes, which allows the custard to set without browning. Remove the foil and bake for another 30 minutes until the tops are golden and slightly crisp while the interior remains moist.
- Prepare the Hollandaise:
- During the final minutes of baking, prepare your hollandaise sauce. Blend egg yolks, lemon juice and salt until noticeably lighter in color, which creates the proper emulsion base. Reduce blender speed before slowly drizzling in warm melted butter to prevent breaking. The sauce should thicken to a velvety consistency that coats the back of a spoon.
The hollandaise sauce is truly the crowning glory of this dish. I discovered that using a blender creates a nearly foolproof emulsion that even beginners can master. My grandfather, who was famously picky about his eggs Benedict, declared this version worthy of a restaurant brunch menu.
Make It Your Own
This breakfast bake welcomes endless customization based on what you have available. Replace Canadian bacon with smoked salmon for a luxurious twist, or use regular bacon cooked until just crisp. Vegetarians can enjoy this with sautéed spinach and mushrooms instead of meat. The basic formula works beautifully with whatever adaptations you prefer.
Troubleshooting Hollandaise
Hollandaise sauce has a reputation for being temperamental, but following a few key principles ensures success. If your sauce breaks or separates, add a teaspoon of hot water while blending to re-emulsify. Should your sauce become too thick, thin it with additional lemon juice or a touch of warm water. If it's too thin, continue blending while adding a tablespoon of additional melted butter.
Serving Suggestions
This breakfast bake shines as the centerpiece of a relaxed brunch spread. Serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Fresh fruit provides a sweet contrast, while mimosas or Bloody Marys complete the brunch experience. For special occasions, offer small bowls of capers, diced tomatoes, and smoked salmon so guests can customize their portions.
Frequently Asked Questions
- → Can I prepare the bake in advance?
Yes, you can assemble the dish the night before and refrigerate it. Bake it fresh the next day for best results.
- → Do I have to use Canadian bacon?
No, you can substitute ham, regular bacon, or even smoked salmon for a twist on the classic flavors.
- → Can I make Hollandaise sauce without a blender?
Yes, you can whisk the yolks, lemon juice, and salt in a heatproof bowl over simmering water while gradually adding melted butter.
- → How do I prevent the muffins from getting too soggy?
Make sure to distribute the egg mixture evenly and avoid oversaturating any one area to maintain the desired texture.
- → Can I freeze the casserole?
You can freeze the unbaked casserole for up to a month. Thaw overnight in the refrigerator before baking.