Baked Eggs Benedict

Eggs Benedict has always been one of my favorite breakfast dishes — it makes my mouth water just thinking about it. Traditionally reserved for brunch or special occasions, I wanted a version that’s simple enough to make any morning. Baking the dish turned out to be the perfect solution: it’s easy, reliable, and delicious. And yes — the leftovers are divine.

Baked Eggs Benedict

This baked version keeps the classic flavors — English muffins, Canadian bacon, eggs, and Hollandaise — but simplifies the technique so it’s possible to enjoy Eggs Benedict more often. It bakes in one dish, feeds a small group, and reheats beautifully for quick breakfasts the next day.

Ingredients:

• 3 English muffins, split into 6 halves
• 7 eggs
• 1 cup milk
• 1 teaspoon salt
• Pepper, optional
• 6 slices Canadian bacon
• Butter or margarine, small slices for the top of each muffin
• 1/4 cup chopped green onion
• 1/2 teaspoon paprika
• 1–2 packages powdered Hollandaise mix (or a homemade hollandaise); powdered mix requires butter and milk
• Aluminum foil
• 13 x 9 inch glass baking dish
• Non-stick spray

Directions:

1. Preheat oven to 375°F (190°C). Prepare your 13 x 9-inch baking dish with non-stick spray.
2. Arrange the 6 English muffin halves in a single layer on the bottom of the dish.
3. Place a small slice of butter or margarine on each muffin half to keep them from drying out and to add flavor.
4. Top each buttered muffin with a slice of Canadian bacon.
5. In a large bowl, whisk together the 7 eggs, 1 cup milk, and 1 teaspoon salt until combined.
6. Pour the egg mixture evenly over the English muffins and bacon.
7. Sprinkle the chopped green onion and paprika over the top. Add pepper if desired.
8. Cover the baking dish with foil and bake for 35–40 minutes, until the egg mixture is set and lightly puffed.
9. Near the end of baking, prepare the Hollandaise sauce according to package directions or use your preferred homemade recipe.

When the dish is done, use a spatula or knife to separate the English muffin portions — the baked eggs make them soft and easy to divide. Serve one or two portions per plate and spoon warm Hollandaise sauce over the top. I like to finish with an extra dash of paprika and freshly ground pepper.

This recipe reheats well: store leftovers in a covered container in the refrigerator and keep the Hollandaise in a separate container. Rewarm the muffins and eggs gently, then pour the warmed sauce over each portion just before serving. Leftovers stay surprisingly flavorful and make a quick, satisfying breakfast.

Tip: If you have a double oven, you can bake this dish while preparing dinner and simply reheat the next morning. It’s a great make-ahead option for busy households and a simple way to enjoy a restaurant-style breakfast at home.

Note: This recipe keeps the classic elements of Eggs Benedict while offering a straightforward, one-dish method that’s perfect for weekday mornings, brunch gatherings, or busy families. Enjoy!