Eggs Benedict Breakfast Bake

• Recipe Name: Eggs Benedict Breakfast Bake

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Resting Time: 15 minutes

• Total Time: 1 hour 25 minutes

• Servings: 8

• Cuisine: American

• Course: Breakfast, Brunch

• Diet: Can be adapted to Vegetarian

• Intensity: Medium (Involves a few components, but all are straightforward. The blender hollandaise makes it accessible for all skill levels.)

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Ingredients

For the Breakfast Bake:

• Non-stick cooking spray or butter for greasing

• 6 large English muffins, split and cut into 1-inch cubes

• 8 ounces Canadian bacon (about 8-10 slices), chopped

• 1 cup fresh spinach, roughly chopped

• 1 ½ cups shredded Gruyère cheese (or Swiss cheese), divided

• 8 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon smoked paprika

• Salt and freshly ground black pepper to taste

• 2 tablespoons fresh chives, chopped (for garnish)

For the Easy Blender Hollandaise:

• 3 large egg yolks

• 1 ½ tablespoons fresh lemon juice

• ½ teaspoon Dijon mustard

• ¼ teaspoon salt

• A pinch of cayenne pepper (optional)

• ½ cup (1 stick) unsalted butter, melted and hot

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Instructions

Part 1: Assembling the Bake (The Night Before or Day Of)

1. Prepare the Pan: Grease a 9×13 inch baking dish thoroughly with non-stick spray or butter. This is crucial for easy serving later.

2. Create the Base Layer: Scatter the cubed English muffins evenly across the bottom of the prepared dish. The nooks and crannies will soak up the custard beautifully.

3. Add the Savory Layers: Evenly distribute the chopped Canadian bacon and fresh spinach over the English muffin layer. Sprinkle 1 cup of the shredded Gruyère cheese over the top.

4. Whisk the Custard: In a large bowl, whisk the 8 eggs until they are well-beaten and uniform. Add the whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk vigorously until the mixture is completely combined and smooth.

5. Pour and Soak: Slowly and carefully pour the egg custard mixture over the layers in the baking dish. Use a fork to gently press down on any English muffin pieces that are poking out to ensure everything gets soaked.

6. Top and Rest: Sprinkle the remaining ½ cup of cheese over the top. At this point, you have two options:

   • Make-Ahead Method: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to fully absorb the custard, resulting in a richer, more cohesive bake.

   • Bake Immediately Method: Let the dish rest on the counter for 30 minutes while you preheat the oven.

Part 2: Baking the Casserole

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). If you refrigerated the casserole, let it sit on the counter for 20-30 minutes to take the chill off while the oven preheats.

2. Bake to Perfection: Place the baking dish in the preheated oven and bake for 45-55 minutes. The bake is ready when the top is golden brown and puffed, the center is set (no longer jiggly), and a knife inserted in the center comes out clean.

3. The Crucial Rest: Remove the bake from the oven and let it rest for 15 minutes before slicing. This allows the custard to fully set, making it much easier to cut into clean portions.

Part 3: Making the Blender Hollandaise (While the Bake Rests)

1. Blend the Base: Combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne (if using) in a high-powered blender. Blend on high for 20-30 seconds until the mixture is light and frothy.

2. Emulsify with Butter: With the blender running on medium-high speed, remove the small center cap from the lid. Slowly and steadily drizzle the hot melted butter into the blender in a thin, continuous stream. This slow incorporation is the secret to a thick, creamy, non-breaking hollandaise.

3. Finalize the Sauce: Once all the butter is added, blend for another 10 seconds. Taste and adjust seasoning, adding more salt or lemon juice if desired. The sauce should be thick, pale yellow, and luxurious.

Part 4: Serving Your Masterpiece

1. Slice and Plate: Use a sharp knife or a spatula to cut the breakfast bake into 8 generous squares.

2. Sauce Generously: Place a square on each plate and drizzle (or pour!) a generous amount of the fresh blender hollandaise over the top.

3. Garnish and Serve: Finish with a sprinkle of freshly chopped chives for a pop of color and fresh flavor. Serve immediately and enjoy the rave reviews!

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Nutrition Information

Please note: The following is an approximate estimate calculated using an online nutrition database. Actual values will vary based on specific ingredient brands and portion sizes.

• Serving Size: 1 slice (⅛ of the bake) with 2 tablespoons of hollandaise

• Calories: 645 kcal

• Total Fat: 48g

• Saturated Fat: 26g

• Cholesterol: 425mg

• Sodium: 850mg

• Total Carbohydrates: 27g

• Dietary Fiber: 2g

• Sugars: 6g

• Protein: 28g

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Recipe Notes & Variations

• Make it Vegetarian: Simply omit the Canadian bacon. You can add more spinach, or substitute with sautéed mushrooms or asparagus for a delicious vegetarian version.

• Bacon or Ham Swap: Feel free to use cooked and crumbled bacon or diced ham in place of the Canadian bacon.

• Muffin Alternatives: If you don’t have English muffins, day-old croissants, sourdough bread, or a French baguette cut into cubes work wonderfully.

• Hollandaise Hack: For an even quicker option, a high-quality store-bought hollandaise sauce can be warmed up and used, though the blender version is far superior in flavor and texture.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave. The hollandaise is best made fresh but can be stored in the fridge for a day; reheat very gently in short bursts in the microwave, whisking in between, to prevent it from breaking.

This Eggs Benedict Breakfast Bake is more than a recipe; it’s a strategy for a stress-free, spectacular brunch. It captures the essence of a beloved classic in a format that lets you enjoy the moment with your guests. So, preheat your oven, fire up that blender, and get ready to serve a dish that truly earns its standing ovation