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Want a no-fuss homemade breakfast that'll wow everyone? This make-ahead Eggs Benedict bake totally changed how I handle brunch! It's super simple - you do everything the night before. My crew gets to enjoy that upscale restaurant flavor without me fussing over individual poached eggs. This from-scratch version packs all those beloved tastes: crunchy English muffins, flavorful Canadian bacon, fluffy eggs, and that amazing hollandaise whipped up right in your blender.
What Makes This Dish Special
There's a reason this from-scratch bake turns out so fantastic. The overnight rest lets those English muffins drink up that egg mixture completely, giving you the most incredible consistency. The blender method for hollandaise is absolutely brilliant - no more arm-aching manual whisking! I used to shy away from making Eggs Benedict at home, but this simplified approach lets me feed a whole group without any stress. My mother-in-law actually begged for my secret last holiday season!
What You'll Need
- Protein Pick: Canadian bacon works perfectly in this from-scratch dish, though sliced ham works great too.
- Foundation: Grab some English muffins - slightly stale ones actually work better.
- Egg Mixture: Plenty of eggs with full-fat milk create richness.
- Sauce Ingredients: You'll need egg yolks, heavy cream, fresh lemon juice, Dijon mustard, and quality butter.
- Taste Enhancers: A mix of paprika, onion powder and garlic powder gives this from-scratch creation extra depth.
- Garnish: Some chopped chives add that fancy restaurant look.
- Hidden Kick: Just a dash of cayenne brings everything together.
Step-By-Step Instructions
- Evening Preparation
- For this simple dish, first butter your largest casserole dish. Tear those English muffins into chunky cubes - about mouth-sized pieces work best. Stack them with the Canadian bacon, making sure you'll get meat in every forkful. This from-scratch version really shines when layers are done right!
- Creating The Base
- Next comes the egg mixture that transforms this from-scratch bake into something special. Break your eggs into a large mixing bowl, pour in the milk, and add all your seasonings. I always use my grandmother's favorite whisk for this simple dish - it somehow adds extra flavor. Slowly drizzle this mixture over everything, allowing it to soak into all the spaces.
- Rest Period
- Wrap your dish securely with aluminum foil. This from-scratch breakfast needs to chill for at least 5 hours, but leaving it overnight works best. I typically prepare it after we finish dinner so it's all set for morning.
- Morning Baking
- When you're ready, heat your oven to 375°F. Keep your simple casserole covered during the first 35 minutes of baking - this ensures even cooking. Then remove the foil and let the top get crispy and golden.
- Creating The Sauce
- While it bakes, tackle the simple hollandaise. Your blender does the hard work! Start with melted butter that's warm but not scorching - too hot and you'll end up with cooked egg. Keep blending constantly as you slowly add butter, watching as your sauce thickens beautifully.
- Finishing Touches
- When your from-scratch bake comes out of the oven, let it sit for about 5 minutes. Cut into big squares, pour warm hollandaise on top, and scatter with fresh chives.
Pro Secrets
After making this simple dish countless times, here's what works best: Give those English muffin pieces a quick toast first - it adds incredible flavor and stops your from-scratch casserole from getting soggy. When adding the egg mixture, gently push down with a spatula so everything gets properly soaked. For perfect hollandaise, always pick unsalted butter in this simple dish - it gives you better flavor control. And don't rush the resting time after baking - it helps everything firm up nicely.
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Perfect Pairings
This from-scratch bake stands tall by itself, but I love adding some sides. Oven-roasted asparagus works wonderfully - just toss it in during the final 15 minutes of cooking. Some golden breakfast potatoes or a colorful fruit medley turns this simple dish into a complete brunch spread. For special occasions, we'll add some orange juice and champagne cocktails. My little ones prefer it with crispy shredded potatoes on the side.
Prep Strategies
The real charm of this simple dish is how much you can do ahead! Your from-scratch bake can sit assembled in the fridge for up to 12 hours before cooking. Any extras stay good refrigerated for 3 days - just warm them slowly in your oven or microwave. I've successfully frozen portions of this from-scratch breakfast for up to 2 months. Just thaw in your fridge overnight and warm at 350°F until hot throughout. While the sauce tastes best when freshly made, this simple dish offers tons of flexibility otherwise!
Frequently Asked Questions
- → Can I do all the prep ahead of time?
Absolutely! Put everything together the day before, pop it in the fridge for the night, and just take it out half an hour before baking.
- → Do I need to toast the bread?
Not a must, but it’s worth it if you want a bit of crunch. Toast it before chopping and layering it into the dish.
- → Why choose blender hollandaise?
This method is super quick and almost foolproof compared to dealing with a whisk over heat.
- → What about reheating any leftovers?
Go for it! Gently warm individual servings in the microwave, but whip up a fresh batch of hollandaise for the best flavor.
- → Why let it sit at room temp before cooking?
A warmer casserole bakes more evenly, ensuring no cold spots sneak through.