Mock Eggs Benedict
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Need a super easy, go-to, special breakfast? These Mock Eggs Benedict are amazingly simple and surprisingly delicious! Perfect for Easter, Mother’s Day, or any brunch!
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I love quick and easy egg dishes…I don’t know about you, but I never have much time to make a fancy breakfast dish, hence (I love that word!) this is the perfect recipe! Try it for a family brunch, a potluck or a special weekend breakfast.
Mock Eggs Benedict
I’ve made this recipe for years and once people try it, it’s always a requested recipe! Sometimes people are a bit afraid of it, since the creamy, cheesy mixture can make the eggs appear gooey and unbaked, but, I assure you once your yolks are cooked, the whites are also done and you’ve got a cheesy, eggy, hammy square of deliciousness to serve alone or on top of a toasted english muffin.
Creamy, Cheesy, Egg-y, and so Canadian Bacon-y!
You can easily customize this recipe for the number of servings needed; I typically make 6 servings, but often double for a potluck or a large crowd using a 13×9 inch pan.
6 simple ingredients!
Start by spraying your pan with spray oil. Use a baking dish for 6 servings or a 9×13 pan for 12 (remember to double the ingredients if you are making for 12).
Layer Canadian bacon to pan, roughly spacing so you can put one egg on top of each slice. They will overlap some.
Add your shredded cheese and then make a small “nest” for each egg in the cheese.
PREP THIS AHEAD OF TIME
At this point, the dish may be covered with plastic wrap and refrigerated overnight for faster morning prep, if desired.
Crack your eggs into the center of each little “nest”. I need age spot cream, or a filter! HA!
Evenly pour your heavy cream over the eggs and cheese, aren’t these measuring cups so cute?
Sprinkle on a little sea salt and pepper.
Dash on a few sprinkles of smoked paprika (or regular) just before baking.
Bake at 425ºF for 10 minutes, remove from oven and grate on a little fresh parmesan cheese.
Return to oven and continue baking for 8-12 more minutes, until egg yolks are set. Center will still be jiggly, don’t worry it’s just the cream and cheese mixture, as long as your yolks are firm the whites will be as well.
Cool for 5-10 minutes before serving. Toast several english muffins and butter if desired.
Serve eggs by scooping under each piece of Canadian Bacon and serving over the top of toasted english muffin.
Enjoy!
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Discover more great recipes on these link parties! Weekend Potluck | Meal Plan Monday
Make your Mock Eggs Benedict a complete meal with these other recipes
- Gluten Free Coffee Cake (regular flour option)
- Tropical Mango Berry Salad
- Mimosa Bar (how to in Easter Tablescape post)
- Red, White and Blueberry Yogurt Parfaits
I’d love it if you enjoy this recipe if you’d comment and rate the recipe in the recipe card.
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Mock Eggs Benedict
Equipment
Ingredients
- 6 thin Canadian bacon slices
- 6 oz shredded Swiss, Gruyere or Italian cheese (Any strong cheese is good)
- 6 large eggs, adjust to number of people
- 1/2 cup whipping cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 2-3 tablespoons cup grated Parmesan cheese, not necessary but a nice touch
- 1/2 tsp paprika, smoked is really nice
Instructions
- Preheat oven to 425°F.
- Place Canadian bacon in a single layer in a lightly greased 9x9 inch baking dish. Sprinkle with shredded cheese, making little nests for the eggs to rest.
- At this point, may be covered and refrigerated and finished in the morning.
- Break eggs over cheese, into little nest spaces, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.
- Bake at 425° for 10 minutes. Remove from oven and sprinkle with Parmesan cheese and paprika.
- Bake additional 8-10 minutes or until set. Sauce will be loose, but make sure eggs are firm. Let stand 10 minutes before serving.
- Divide into portions and serve over toasted english muffins. Easily doubles, just use a 13x9 inch pan.
✱ Kathleen's Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
This is a family favorite, and a recipe that has been shared with everyone who tries it! So delicious!
I made this twice over the holidays for guests and everyone raved! I doubled the recipe and it turned out perfect. It took minutes to put together and tasted like I slaved for hours! The recipe is now one of my favorites!
I love hearing this Becky! It is a recipe people think took a ton of work and it’s truly so simple to put together! Thanks so much!