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Eggs Benedict Bake

Easy Day Brunch Recipes Your Family Will Love Waking Up To

Recreating the classic brunch dish just got way easier. Best served with bacon.


Oil spray, for skillet

Egg whites for scrambled eggs to substitute for muffins (Phase one of the Serotonin-Plus Weight Loss Program)

deli sliced ham, chopped

8 large eggs

2 c skim milk 

1 tbs. garlic powder

Kosher salt

Freshly ground black pepper


8 large egg yolks

Juice of 1/2 lemon. 

1/2 c (1 stick) melted butter (skim or use olive oil to substitute butter)

Pinch cayenne pepper

Paprika, for garnish


  1. Spray with an oil-spray a large oven-safe skillet. Alternate layers of scrambled egg- whites and ham in skillet until they’re both used up. 
  2. In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight. 
  3. When ready to bake, preheat oven to 375°. Bake until bread is golden and eggs are cooked through, 1 hour. (Cover with foil if top is getting too brown.) Let cool. 


  1. Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt. 
  2. Drizzle hollandaise over bake and sprinkle with paprika before serving.

Hollandaise sauce IS FINICKY: Don’t heat it too much or else the eggs will start scrambling (worst nightmare). Make sure the bowl never touches the water, and don’t stop whisking.

Cheesesteak Baked Eggs

Are you a cheesesteak fanatic? Then you gotta check out our favorite Philly cheesesteak recipes.


2 tbsp.  extra-virgin olive oil

1 large onion, thinly sliced

2 bell peppers, thinly sliced

1 1/2 lb.  flank steak, thinly sliced

1 tsp.  dried oregano

Kosher salt

Freshly ground black pepper

5 large  Free Range Eggs

1 c. shredded provolone


  1. In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until desired doneness, 5 minutes for medium. 
  2. Using a wooden spoon, make 5 nests in the steak and peppers to reveal bottom of skillet. Crack an egg into each and season with salt and pepper. Sprinkle cheese over top and cook until eggs are cooked to your liking, 5 minutes for a just-runny egg.

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