Sally Thompson
Eggs Benedict has always had a special place at my breakfast table, but let’s face it — preparing individual portions of poached eggs, toasted English muffins, Canadian bacon, and silky hollandaise sauce can be a real weekend project. That’s why I’m completely hooked on this Eggs Benedict Bake. It captures everything I love about the classic dish but makes it easy enough to serve a crowd without standing over the stove.
I first made this dish for a brunch gathering with close friends, and it instantly became the centerpiece. The layers of toasted bread, savory ham, creamy eggs, and buttery hollandaise, all baked together until bubbly and golden, brought silence to the room — the good kind, where everyone is too busy devouring their plates. This version is decadent, satisfying, and yes — just as indulgent as the name suggests.
Why You’ll Love This Eggs Benedict Bake
- Brunch-Ready: Perfect for serving 6-8 people with one dish.
- Make-Ahead Friendly: You can assemble it the night before and simply pop it in the oven the next morning.
- No Poaching Required: Say goodbye to the hassle of perfectly poached eggs — the oven does the work here.
- Velvety Hollandaise: Made easy with a blender or from a mix — no whisking over a double boiler!
- Customizable: Easy to switch up the proteins or bread to match your taste or what you’ve got in the kitchen.
What Kind of Bread Should I Use?
Traditional Eggs Benedict calls for English muffins, but when making it as a casserole-style bake, I prefer using a heartier bread that can soak up all the delicious egg custard without becoming soggy. Think thick slices of French bread, sourdough, or even brioche if you’re going for extra decadence. You want something with structure and a crusty edge that will hold up to baking and give a satisfying bite underneath all the creamy layers.
That said, I’ve even used slightly stale bread with great results — it actually soaks up the egg mixture better. So if you’ve got a loaf that’s nearing the end of its prime, this is the perfect way to give it new life.
Options for Substitutions
Making this dish your own is easy, and a few smart swaps can suit different diets or what you’ve got in your pantry:
- Protein: Swap the Canadian bacon for cooked bacon, smoked salmon, or sautéed spinach and mushrooms for a vegetarian twist.
- Bread: Gluten-free bread works just fine here. Just make sure it’s firm and not too soft.
- Hollandaise Sauce: You can use a packet mix if you’re short on time, or make it from scratch using butter, egg yolks, and lemon juice. Blender hollandaise is a game-changer for convenience.
- Dairy-Free: Use plant-based milk and butter, and a vegan hollandaise recipe to suit dietary needs.
- Eggs: If you’re avoiding whole eggs, you can use egg substitute for the custard layer, though poached-style eggs on top are a must for that authentic feel.
Ingredients for This Eggs Benedict Bake
Every layer in this dish plays an important role — from the base to the rich hollandaise topping. Here’s a breakdown of the key ingredients and why they matter:
- Thick-Cut Bread (French, Sourdough, or Brioche)
Acts as the hearty foundation, absorbing the egg custard while holding its structure during baking. - Canadian Bacon or Ham
Brings in that salty, savory bite classic to traditional Eggs Benedict. It’s layered between the bread to create depth. - Large Eggs
Used two ways: some whisked into the custard that binds the casserole, and others gently baked on top for that iconic look. - Whole Milk or Half-and-Half
Mixed with eggs to form the custard. This keeps everything moist and adds richness. - Salt and Pepper
Simple but necessary for seasoning the custard layer and balancing the flavors throughout. - Hollandaise Sauce
The star of the show. Velvety, lemony, and buttery — it blankets the top with that luxurious finishing touch. - Fresh Parsley (optional)
A sprinkle over the top after baking adds a fresh, herbaceous contrast to the creamy elements. - Paprika (optional)
A dusting gives a subtle smokiness and a pop of color that makes the dish look brunch-worthy.
Step 1: Prepare the Bread Base
Slice your chosen bread into thick, even pieces and lightly toast them. Arrange the slices in a greased baking dish, covering the bottom completely. Slightly overlap if needed to form a solid layer.
Step 2: Layer the Canadian Bacon or Ham
Evenly distribute slices of Canadian bacon or ham over the toasted bread. Make sure each bite will have a nice hit of salty meatiness. You can chop them into smaller pieces for more coverage if you prefer.
Step 3: Mix the Egg Custard
In a medium bowl, whisk together several eggs with whole milk or half-and-half. Season with salt and pepper. Pour the mixture evenly over the bread and ham layers, pressing gently to ensure it soaks into the bread.
Step 4: Add the Whole Eggs
Crack whole eggs over the top of the casserole, spacing them out evenly. These eggs will bake right on top and resemble the poached look of traditional Eggs Benedict — but with far less effort.
Step 5: Bake Until Set
Place the dish in a preheated oven at 350°F (175°C) and bake for 30–35 minutes, or until the custard is set and the whites of the top eggs are just firm. The yolks should still have a little give if you like them runny.
Step 6: Pour on the Hollandaise
Once the bake is out of the oven, generously drizzle warm hollandaise sauce over the entire surface. Let it settle into all the crevices, then garnish with chopped parsley and a pinch of paprika.
How Long to Cook the Eggs Benedict Bake
You’ll want to bake this dish at 350°F (175°C) for about 30 to 35 minutes. The custard should be fully set — give the dish a gentle shake to test it; it should no longer jiggle in the center. The whole eggs on top should have just-set whites and slightly soft yolks. If you prefer firmer yolks, leave it in for a few extra minutes.
Keep in mind, ovens vary, so start checking around the 28-minute mark. A quick poke with a knife or toothpick near the center should come out mostly clean if the custard is cooked through.
Tips for Perfect Eggs Benedict Bake
- Toast the Bread First: This prevents it from becoming too soggy and ensures the base stays firm even after soaking up the custard.
- Use Room-Temperature Eggs: They blend better into the custard and cook more evenly on top.
- Pour the Custard Slowly: To make sure every slice of bread gets its share — you don’t want dry pockets.
- Bake on a Middle Rack: This ensures even cooking and helps the eggs on top set without overbaking the bottom.
- Warm the Hollandaise Just Before Serving: A fresh drizzle of warm sauce keeps it glossy and luscious.
- Let It Rest: After baking, give it 5–10 minutes before slicing. It helps everything firm up slightly and makes serving easier.
Watch Out for These Mistakes While Cooking
Even with a simple bake like this, a few missteps can take your Eggs Benedict from heavenly to ho-hum. Here’s what to avoid:
- Using Soft, Unsturdy Bread: It turns to mush. Always go for something thick-cut and slightly stale or toasted.
- Not Greasing the Dish: This causes sticking and makes serving a nightmare.
- Overbaking the Eggs on Top: The goal is gently set whites with soft yolks. Keep a close eye on the bake in the last 5 minutes.
- Skipping Seasoning in the Custard: A bland custard means a bland dish. Add salt and pepper to the egg-milk mix.
- Cold Hollandaise: If it’s not warm when served, you’ll miss the signature silky texture.
What to Serve With Eggs Benedict Bake?
This rich and savory bake pairs beautifully with light, fresh, or crispy sides. Here are some excellent companions:
Fresh Arugula Salad
A peppery, lemon-dressed salad cuts through the richness and adds color to the plate.
Mixed Berry Bowl
Strawberries, blueberries, raspberries, and a drizzle of honey — refreshing and vibrant.
Sliced Avocados with Lemon
Simple, creamy, and loaded with good fats — adds a buttery contrast.
Mini Waffles or Pancakes
Serve with maple syrup on the side for a sweet-and-savory brunch spread.
Crispy Bacon or Sausage Links
Because more breakfast meat is always welcome, and the crunch adds a textural boost.
Roasted Breakfast Potatoes
Crispy, herbed, and lightly salted — a hearty side that complements the eggs perfectly.
Fresh Orange Juice or Mimosas
A bright citrusy drink rounds everything out and makes brunch feel festive.
Storage Instructions
Leftovers? Lucky you — this Eggs Benedict Bake holds up well!
- Refrigerate: Store leftovers in an airtight container or cover the baking dish with foil. It will keep in the fridge for up to 3 days.
- Reheat: For best results, reheat individual portions in the oven at 325°F (160°C) for 10–15 minutes. You can also use the microwave in 30-second intervals, but the texture may be slightly softer.
- Freezing: Not ideal. Because of the eggs and hollandaise, freezing can cause a grainy texture and separation. If you must freeze, do so before baking (without the eggs cracked on top), then thaw overnight in the fridge and bake fresh.
Pro Tip: Reheat hollandaise gently in a warm water bath or microwave it at 50% power in short bursts, whisking in between.
Estimated Nutrition
Please note these values are rough estimates and will vary based on specific brands and serving sizes:
Per Serving (1/8 of the bake):
- Calories: ~360
- Protein: ~18g
- Fat: ~25g
- Carbohydrates: ~16g
- Fiber: ~1g
- Sugar: ~3g
- Sodium: ~740mg
- Cholesterol: ~215mg
It’s indulgent, yes — but exactly what you’d want from a brunch centerpiece. Balanced out with some lighter sides, it fits perfectly into a satisfying weekend spread.
Frequently Asked Questions
What’s the best bread to use for this bake?
Thick-cut sourdough or French bread is ideal. It holds its structure well and soaks up the egg mixture without turning to mush. Slightly stale bread works even better.
Can I make this ahead of time?
Absolutely. Assemble the bake (minus the eggs on top) the night before and refrigerate. In the morning, crack the eggs on top and bake as directed.
How do I keep the hollandaise sauce warm?
Use a thermos or a double boiler on very low heat. You can also microwave it gently at 50% power in short intervals, stirring often.
Can I use a hollandaise packet mix?
Yes! It’s a great shortcut and still gives you that rich, buttery flavor. Prepare according to the package instructions just before serving.
Is it possible to make this vegetarian?
Yes. Skip the Canadian bacon and add sautéed mushrooms, spinach, or roasted red peppers. You’ll still get a hearty, savory dish.
What if I don’t want runny yolks?
Just bake the dish 5–7 minutes longer or until the yolks are fully set. Cover loosely with foil to prevent overbrowning.
Can I use milk alternatives?
Definitely. Unsweetened almond milk, oat milk, or soy milk can work for the custard, though it may slightly alter the flavor and texture.
What size pan should I use?
An 8×11 or 9×13 inch baking dish works best. It allows for even layering and cooking without overcrowding.
Conclusion
This Eggs Benedict Bake is everything I love about classic brunch fare — bold flavor, creamy texture, and that show-stopping hollandaise. But it’s also smartly streamlined, making it practical for hosting or just a cozy weekend breakfast. Whether you’re feeding a table full of friends or prepping breakfast for the week, it brings all the elegance of Eggs Benedict without the last-minute kitchen chaos.
Now that you know all the tips, tricks, and options — it’s time to bake, drizzle, and enjoy every creamy, savory forkful.
Hollandaise Heaven – The Best Eggs Benedict Bake Recipe
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
A deliciously rich and savory take on classic Eggs Benedict, this bake layers toasted bread, Canadian bacon, and whole eggs with a silky hollandaise drizzle. Perfect for brunch gatherings or a make-ahead weekend breakfast, it’s a one-dish wonder that delivers gourmet flavor with minimal fuss.
Ingredients
- 6 slices thick-cut bread (sourdough, French, or brioche)
- 10 slices Canadian bacon or ham
- 8 large eggs (6 for custard, 2 whole on top)
- 1 1/2 cups whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup prepared hollandaise sauce
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Lightly toast the bread slices and arrange them in the dish to form a solid layer.
- Layer Canadian bacon evenly over the bread.
- In a bowl, whisk together 6 eggs, milk, salt, and pepper. Pour over bread and ham.
- Crack the remaining 2 eggs on top of the bake, spacing them apart.
- Bake for 30–35 minutes, until the custard is set and egg whites are firm.
- Remove from oven and drizzle with warm hollandaise sauce.
- Garnish with parsley and paprika if using. Let rest 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes