Gaines Eggs Benedict

This satisfying Eggs Benedict Bake takes the much-loved breakfast classic and turns it into a handy do-ahead dish that packs all the great tastes without the trouble of making individual portions. It's just the thing for a big family gathering or a laid-back weekend breakfast that won't keep you stuck in the kitchen.

I whipped this up the first time when my in-laws came to stay for a holiday. Making it the night before was a lifesaver and let me sip my morning coffee with everyone instead of rushing around the kitchen. We now can't imagine Christmas morning without it.

What You'll Need

• Large eggs: They make up the creamy foundation that holds everything in place. Go for fresh ones to get the creamiest results.
• Milk: Helps create that smooth, velvety texture. Whole milk is best, though 2% will work in a pinch.
• English muffins: They're the traditional base for any Eggs Benedict. Look for ones with lots of holes to soak up all that egg goodness.
• Canadian bacon: Gives you that classic taste without any fuss. Try to find thicker slices with less processing.
• Green onions: They add a nice fresh kick against the richness. The lighter parts work best for flavor.
• Hollandaise sauce mix: Makes the signature topping super easy. You'll find it near the gravy mixes at the store.
• Butter: Adds richness to your Hollandaise. Pick unsalted so you can tweak the saltiness yourself.
• Onion powder: Gives a nice flavor boost without chunky onion pieces. Make sure it's fresh for the strongest taste.
• Paprika: Brings nice color and a hint of smokiness. The sweet Hungarian kind works wonders here.

How To Make It

Get your dish ready:

Coat a 9×13 inch baking dish fully with cooking spray or butter, getting both bottom and sides. This stops sticking and makes serving way easier. Glass dishes work great since you can see when everything's cooked through.

Make your egg mixture:

Crack all 8 eggs into a big bowl and beat them till they're completely mixed. Pour in milk slowly while stirring to keep things smooth. Toss in your chopped green onions, onion powder, and salt, then mix again till everything's spread out evenly. You'll end up with a light yellow mix spotted with green bits.

Build your layers:

Spread half your diced Canadian bacon across the bottom of your greased dish as the first layer. Then put all your chopped English muffin pieces over the bacon, pressing down lightly so they're even. Pack them fairly close but don't squash them. Scatter the rest of your Canadian bacon on top of the muffins, trying to spread it out evenly. Last, pour your egg mix over everything slowly, tilting the dish if needed so all the bread gets soaked.

Let it rest overnight:

Wrap the dish tightly with plastic wrap or foil. Stick it in the fridge for at least 8 hours, but overnight works better. This waiting time matters because it lets the English muffins soak up all the egg mixture, which makes the texture just right. All the flavors also blend together nicely during this time.

Cook your casserole:

Heat your oven to 375°F. Take the casserole from the fridge and remove the wrap. Dust paprika over the top for color and a bit of flavor. Cover with foil and put in the hot oven. Bake covered for 30 minutes so the eggs can set without getting too brown. Then take off the foil and bake about 15 more minutes until the top turns golden and the middle is fully cooked. A knife stuck in the center should come out clean.

Fix the Hollandaise sauce:

As the casserole finishes baking, pour milk into a medium pot. Mix in the Hollandaise sauce packet until it's fully dissolved with no clumps. Put it on medium heat and add the butter. Keep stirring often as it heats up to prevent burning. Once it starts to gently bubble, turn the heat down to medium-low and let it simmer for 1 minute, stirring constantly until it thickens to a nice, pourable sauce.

Dig in:

Let the casserole sit for about 5 minutes after taking it out of the oven. This short rest makes it easier to cut and serve neatly. Cut into 10 equal pieces and move each one to plates. Pour warm Hollandaise sauce generously over each piece right before serving. The sauce should coat the top of each serving but not soak it completely.

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The Hollandaise sauce really makes this dish special. I found that keeping it warm in a small thermos works great if you need to make it ahead of serving. My grandma always said Hollandaise should be treated like precious gold. I'll never forget the Sunday my son actually licked his plate clean of every last drop, which she said was the best compliment any cook could get.

Tasty Variations

This bake is super flexible and can be changed to suit what your family likes. You can swap the Canadian bacon for cooked mushrooms and spinach to make it veggie-friendly. The egg mixture works perfectly with pretty much any ingredients you want to throw in. I once made a Southwest version with chorizo and green chilies that vanished just as fast as the original.

Keeping Leftovers

After baking, this dish keeps well in the fridge for up to 3 days. Store what's left in a sealed container, putting parchment paper between layers so they don't stick together. For the best results when warming up, heat single portions in the microwave for 1 minute at 70% power, then let them sit for 30 seconds before checking if they're hot enough. This gentle heating keeps the eggs from getting tough. The Hollandaise sauce can be kept separate and carefully warmed in a small pot over low heat with a splash of milk to bring back its creaminess.

What To Serve With It

This bake goes really well with fresh fruit for a well-rounded brunch. A simple bowl of mixed berries with mint makes a perfect bright contrast to the rich, savory casserole. For special events, serve alongside mimosas or let guests make their own Bloody Marys. If you're feeding a bigger crowd, think about putting out extra toppings like freshly chopped herbs, diced avocado, or everything bagel seasoning that people can sprinkle on their portions after the Hollandaise sauce.

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Frequently Asked Questions

→ Can I swap out Canadian bacon for another type?

You sure can. Regular bacon works great—just cook and crumble it first to add a rich, smoky touch.

→ Is this meal something I can prep ahead?

Definitely. Pull it together the night before, let it chill overnight, and the flavors will meld perfectly by morning.

→ How do I whip up a homemade Hollandaise sauce?

Just whisk together egg yolks, melted butter, and a splash of lemon juice in a bowl over simmering water until thickened.

→ What sides pair nicely with this dish?

Fresh fruit, roasted potatoes, or even a light salad make a great combo with this bake.

→ How do I avoid a mushy texture in the bake?

Stick with fresh English muffins, keep the bread lightly soaked, and follow the baking instructions closely.