Finally, an Easy Healthy Eggs Benedict Bake with perfectly runny yolks! Most breakfast bakes are essentially savory bread puddings where the eggs are whisked together, but this version keeps the identity of the classic dish intact. I've taken the essential components-toasted whole wheat muffins, savory ham, and my popular quick and easy blender Healthy Hollandaise Sauce-and turned them into a one-pan wonder. By using a "custard steam" technique and a high-heat bake, you get those iconic golden yolks without a single drop of boiling water.
It's a high-protein, Weight Watchers-friendly holiday brunch that looks professional and tastes like a total indulgence. Inspired by my original Healthy Eggs Benedict this is the ultimate way to serve a crowd without the assembly line stress! Perfect for Easter, Mother's Day, or any brunch!
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- Recipe Overview: Easy Healthy Eggs Benedict Bake (with Runny Yolks!)
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪 Step-by-Step: How to Make the Best Eggs Benedict Bake with Whole Eggs
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to Serve with
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
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- Eggs Benedict Bake Recipe
Because Eggs Benedict is my favorite breakfast food, I also have a quick individual version using prosciutto (Prosciutto Eggs Benedict (with Artichoke & Red Pepper Hollandaise Sauce)!
But if you love the ease of Breakfast Casseroles and Bakes? Be sure to try my Overnight Carrot Cake French Toast Casserole and my Loaded Mexican Sheet Pan Baked Eggs, too!
Recipe Overview: Easy Healthy Eggs Benedict Bake (with Runny Yolks!)
Why You'll Love It: You get the authentic "runny yolk" experience for a crowd without the assembly line stress! This Eggs Benedict Bake uses simple techniques to ensure perfectly set whites and velvety sauce every time.
- Ready In: 30 minutes
- Serves: 8
- Calories: 279 kcal (per serving - approximately, with sauce)
- Main Ingredients: Whole wheat English muffins, large eggs, ham, and Healthy Hollandaise.
- Dietary Info: Weight Watchers Friendly, High Protein, Cheese-Free.
- Weight Watchers Points: 6 WW points (per muffin half/egg).
- Difficulty: Easy.
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🥘Ingredient Notes
You will need the following ingredients for this light Eggs Benedict Casserole:
- Whole Wheat English Muffins: I use the whole halves to create a sturdy, high-fiber base for the eggs.
- Ham: A lean, savory protein that naturally "cups" the egg, keeping the yolk centered while it bakes.
- Large Eggs: For the best visual, use the freshest eggs possible so the yolks sit tall and proud.
- Healthy Hollandaise: This recipe was designed specifically to pair with my Healthy Hollandaise Sauce. I recommend making a double batch-you'll want the extra for drizzling!
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Eggs Florentine: Place a handful of fresh baby spinach under the ham for a boost of greens.
- Meat Swaps: Use turkey bacon or even leftover holiday turkey breast.
- Low-Carb: Use thick rounds of roasted sweet potato as the base instead of muffins.
🔪 Step-by-Step: How to Make the Best Eggs Benedict Bake with Whole Eggs
PREP: Heat oven to 500 degrees F/ 260 degrees C and spray a baking sheet with non-stick cooking spray.
- Step 1: Place all your muffin halves on a prepared sheet pan (cut side up).
- Step 2: Set them under the broiler (500 degrees F/260 degrees C) for 2 minutes until they are lightly browned and feel firm to the touch. *This is 10x faster than a toaster and ensures every piece is perfectly prepped for the casserole dish.
- Step 3: Trim muffins to fit your casserole dish. I cut a little slice off each one.
- Step 4: Arrange 8 English muffin halves (cut-side up) in a greased 9x13 baking dish. They should fit snugly, like a puzzle. *Do not let them overlap!
- Step 5: Whisk 2 eggs and the milk together.
- Step 6: Pour the egg/milk mixture between the English muffins and pieces.
- Step 7: Place one slice of ham on each muffin half. *It's fine if the ham overlaps.
- Step 8: Crack one whole egg directly onto each ham-topped muffin. (The ham is naturally slightly cupped, so it will hold the egg in place) *If it slides a little, just push it back into place - it doesn't have to be perfect!
- Step 9: Bake at 400 degrees F (204 degrees C) for about 17- 20 minutes. Meanwhile, make the Hollandaise Sauce. *Turn the pan at 10 minutes to ensure an even bake. *The Test: The whites between the muffins will be set, and the whole eggs on top will have set whites but spectacular runny yellow yolks. *The Broiler Finish (The "Slimy White" Eraser): If your casserole is done and the bread is golden, but you still see a bit of clear 'slime' on top of the egg whites, don't keep baking! Switch your oven to Broil for the final 60 seconds. Direct overhead heat is the professional secret to flash-setting the surface of the whites instantly without hard-boiling the yolks. *But be careful - don't go over 500 degrees F/ 260 degrees C, even if your oven broiler does! *Don't worry if one of your eggs cooks a bit harder, as mine did, as there's always that person in the group who prefers their eggs harder.
- Step 10: Sauce & Garnish: Pour your Healthy Hollandaise over the whole pan in one big, velvety sweep. Garnish with fresh chives and sprinkles of paprika.
Expert Recipe Tips
- The Secret "Set" (Custard Steam): In this version, the steam comes from the small milk and egg mixture poured between the muffins. As the dish heats up, this moisture circulates to help the whites set while keeping the yolks liquid.
- Always Toast First: The #1 mistake is using soft bread. Toast your muffins under the broiler for 2 minutes before assembly to create a "moisture barrier" that prevents sogginess.
- The 180-Degree Rotation: Every oven has hot spots. Rotate your pan halfway through the baking time to ensure all 8 eggs finish at the same time. *You can see there was a hot spot in my oven, where the egg cooked hard.
- The Broiler Finish: If your bread is golden but the whites are still slightly clear, switch to Broil for the final 60 seconds. Direct overhead heat flash-sets the whites instantly.
- Visual Proof Styling: I "poked" the yolks in these photos to show you the consistency. You can do the same for your guests to make the dish look truly mouth-watering!
🌡️Storage
Making Ahead for a Crowd: One of my favorite things about this Eggs Benedict Breakfast Bake is that it's a spectacular make-ahead meal! You can bake and sauce the entire dish up to 2 days in advance.
Terri's Pro-Tip for Reheating: To keep those spectacular yolks from overcooking, cover the dish with foil and reheat in the oven at 325°F/162 degrees C until just warmed through (about 15-20 minutes). For the freshest look, add a fresh sprinkle of chives or green onions, a tiny extra drizzle of warm Hollandaise, and a sprinkle of paprika, right before serving - your guests will think you just pulled it out of the oven for the first time!
Storing Leftovers: Leftover Eggs Benedict Casserole stays fresh in the fridge for up to 2 days in an airtight container. For the best results, store the Hollandaise sauce separately and drizzle it on after reheating. To get that spectacular 'freshly baked' crunch back, I recommend reheating individual portions in the Air Fryer for 1-3 minutes on 325 degrees F (but be sure to cover in foil or the tops brown and 'roast')! You can also heat individual portions in the microwave. I recommend half (½) power for 45 seconds.
Terri's Freezing Tip:
You can actually freeze this casserole (without the sauce) for up to 3 months! Just wrap individual squares tightly in plastic wrap and then place them in a freezer bag. It's the ultimate 'Lazy Way' to have a gourmet breakfast ready on a random Tuesday morning!
👪 Serving Size
This Eggs Benedict Bake makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll need additional pans for a larger serving.
*I tested this in a 9X9 pan and found I only had to cook it about 80% of the time called for in the larger recipe - about 15 minutes.
🔢WW Points
This recipe is Weight Watchers friendly @ 5 WW points.
🥗 What to Serve with
A Classic Fruit Salad pairs well with this Eggs Benedict Casserole, as does my Chocolate Marble Biscotti (shown) for dessert!
❔Recipe FAQ's
This acts as a "glue" to keep the muffins from sliding and creates the necessary steam to cook the egg whites perfectly without a water bath.
Yes! Although this casserole is best fresh, you can bake and sauce this entire dish up to 2 days in advance. To reheat, cover the dish tightly with foil and warm it in the oven at 325°F (163°C) for 15-20 minutes. I tested making it 2 days in advance when I had family coming. I even put the Hollandaise sauce on (for the photo shoot- although I suggest you wait until right before serving to do this), and they loved it!
While many egg bakes are loaded with cheese, a traditional Benedict doesn't need it! By skipping the cheese, we allow the zesty, buttery flavor of the Hollandaise and the saltiness of the ham to be the stars of the show.
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Whether you're hosting a festive Easter brunch or looking for a high-protein Sunday treat, this Easy Healthy Eggs Benedict Bake (with Runny Yolks!) is a guaranteed winner. It's a sophisticated, "no-poach" shortcut that delivers all the flavor of a high-end bistro meal right in your own kitchen. Serve it hot with a fresh sprinkle of chives and a dash of paprika, and enjoy a taste of luxury without the stress!
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Eggs Benedict Bake Recipe
Ingredients
- 8 English Muffin Halves. (4 whole muffins)
- 8 lean ham (about 200g)
- 10 large Eggs
- ½ cup Milk
- 1 recipe -recipe for Healthy Hollandaise Sauce
Instructions
- Turn your oven to 500 degrees F/260 degrees C and spray a baking sheet with non-stick cooking spray.
- Place all your muffin halves on a large sheet pan.
- Pop them under the broiler (500 degrees/260 degrees F) for 2 minutes until they are lightly browned and feel firm to the touch.*This is 10x faster than a toaster and ensures every piece is perfectly prepped for the casserole dish.
- Trim muffins to fit pan. I cut a little slice off each one.
- Arrange 8 English muffin halves (cut-side up) in a greased 9x13 baking dish. They should fit snugly, like a puzzle.
- Whisk 2 eggs and the milk together and pour in between the English muffins and pieces.
- Place one slice of ham on each muffin half.
- Crack one whole egg directly onto each ham-topped muffin. (The ham is naturally slightly cupped, so it will hold the egg in place!).
- Bake: Bake at 400 degrees F (204 degrees C) for about 17-20 minutes.*Turn the pan at 10 minutes to ensure an even bake. *The Test: The whites between the muffins will be set, and the whole eggs on top will have set whites but spectacular runny yellow yolks. *The Broiler Finish (The "Slimy White" Eraser): If your casserole is done and the bread is golden, but you still see a bit of clear 'slime' on top of the egg whites, don't keep baking! Switch your oven to Broil for the final 60 seconds. Direct overhead heat is the professional secret to flash-setting the surface of the whites instantly without hard-boiling the yolks. *But be careful - don't go over 500 degrees F/ 260 degrees C, even if your oven broiler does! *Don't worry if one of your eggs cooks a bit harder, as mine did, as there's always that person in the group who prefers their eggs harder.
- Meanwhile make the Hollandaise Sauce.
- The Test: The whites between the muffins will be set, and the whole eggs on top will have set whites but spectacular runny yellow yolks.
- Sauce & Garnish: Pour your Healthy Hollandaise over the whole pan in one big, velvety sweep. Garnish with fresh chives.
Garnish:
- Garnish with fresh chives and paprika * I sprinkle my paprika through a small mesh strainer to avoid clumping.
Notes
- The Secret "Set" (Custard Steam): In this version, the steam comes from the small milk and egg mixture poured between the muffins. As the dish heats up, this moisture circulates to help the whites set while keeping the yolks liquid.
- Always Toast First: The #1 mistake is using soft bread. Toast your muffins under the broiler for 2 minutes before assembly to create a "moisture barrier" that prevents sogginess.
- The 180-Degree Rotation: Every oven has hot spots. Rotate your pan halfway through the baking time to ensure all 8 eggs finish at the same time.
- The Broiler Finish: If your bread is golden but the whites are still slightly clear, switch to Broil for the final 60 seconds. Direct overhead heat flash-sets the whites instantly.
- Visual Proof Styling: I "poked" the yolks in these photos to show you the consistency. You can do the same for your guests to make the dish look truly mouth-watering!
- Eggs Florentine: Place a handful of fresh baby spinach under the ham for a boost of greens.
- Meat Swaps: Use turkey bacon or even leftover holiday turkey breast.
- Low-Carb: Use thick rounds of roasted sweet potato as the base instead of muffins.
You can actually freeze this casserole (without the sauce) for up to 3 months! Just wrap individual squares tightly in plastic wrap and then place them in a freezer bag. It’s the ultimate 'Lazy Way' to have a gourmet breakfast ready on a random Tuesday morning!
Terri Gilson says
I made this for my family 2 days in advance! Even with the Hollandaise sauce added ahead of time, it was perfect and they loved it! I heated low and slow for at least 20 minutes on 325 degrees F and covered it with foil. The eggs were perfect!