Eggs Benedict Breakfast Bake

Tips for Making the Perfect Eggs Benedict Breakfast Bake
Make-Ahead Option: This dish can be assembled the night before and baked in the morning. Simply cover it tightly with plastic wrap and store it in the refrigerator overnight. In the morning, remove the plastic wrap and bake as directed.
Hollandaise Sauce: If you can’t imagine Eggs Benedict without hollandaise sauce, you can easily serve it on the side. Use a store-bought version for convenience or make a quick blender hollandaise sauce while the bake is in the oven.
Gluten-Free Option: Substitute the English muffins with gluten-free bread or muffins. Ensure all other ingredients, like the Dijon mustard, are also gluten-free.
Vegetarian Version: Swap the Canadian bacon or ham with a vegetarian alternative such as sautéed spinach, grilled portobello mushrooms, or plant-based meat substitutes.
Cheese Variations: While cheddar cheese is classic, feel free to experiment with other types like Gruyère, Swiss, or even a smoky Gouda for a different flavor profile.
Storing Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place a portion in the microwave for 1-2 minutes or until warmed through. You can also reheat larger portions in the oven at 350°F (175°C) for 10-15 minutes.