Eggs Benedict Bake Recipe

Eggs Benedict Casserole with 2 pieces missing and a spatula lifting a pieces out.

5 from 1 vote

This Healthy Eggs Benedict Bake is the ultimate no-poach shortcut for feeding a crowd! Unlike traditional Eggs Benedict casseroles where the eggs are whisked together, this version keeps the yolks whole and perfectly runny. Featuring toasted whole wheat muffins and savory ham nestled in a light custard base, it delivers all the zesty, rich flavor of the classic dish for a fraction of the calories. It’s a sophisticated, one-pan breakfast that looks gourmet but is easy enough for any holiday brunch or busy morning.

Course breakast, brunch

Cuisine American, Canadian

Keyword casserole, eggs benedict, healthy

Special Diet weight watchers

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 279kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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

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.
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!

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.

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. Just make sure to cover it in foil or it will 'roast' and turn brown. 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!

Nutrition