Mock Eggs Benedict

Need a super easy, go-to, special breakfast? These Mock Eggs Benedict are amazingly simple and surprisingly delicious!

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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 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 over the 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 I make 6 servings, but often double for a potluck or a large crowd

6 simple ingredients!

Start by spraying your pan with spray oil. Use a 9×9 for 6 servings or a 13×9 pan for 12 (remember to double the ingredients if you are making for 12).

Add your Canadian bacon to the pan, roughly spacing so you can put one egg on top of each slice.

Add your shredded cheese and then make a small “nest” for each egg in the cheese.

Crack your eggs into the center of each little “nest”.

Evenly pour your heavy cream over the eggs and cheese.

Sprinkle on a little sea salt, I love Redmond Real Salt!

And a little ground pepper…

Sprinkle on a little smoked paprika (or regular) just before baking.

Bake at 425º for 10 minutes, pull out and if desired 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.

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!

Try these recipes to go along with your breakfast:

Date Scones
Tropical Mango Berry Salad

Mock Eggs Benedict

A simple egg dish, perfect for a special weekend, potluck or special brunch. Melting with creamy cheesy goodness, a low carb, high taste easy dish.

• Author: The Fresh Cooky
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Cuisine: American

Scale 1x2x3x

Ingredients

• 6 thin Canadian bacon slices
• 6 oz shredded Swiss, Gruyere or Italian cheese (Any strong cheese is good)
• 6 large eggs (or fewer if you are making for less 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

1. Preheat oven to 425 degrees.
2. Place Canadian bacon in a single layer in a lightly greased 9×9 inch baking dish.
3. Sprinkle with shredded cheese, making little nests for the eggs to rest.
4. Break eggs over cheese, into little nest spaces, spacing evenly.
5. Pour whipping cream over eggs, and sprinkle with salt and pepper.
6. Bake at 425 for 10 minutes.
7. Remove from oven and sprinkle with Parmesan cheese and paprika.
8. Bake 8-10 more minutes or until set.
9. Sauce will be loose, but make sure eggs are firm. Let stand 10 minutes before serving.
10. Divide into portions and serve over toasted english muffins.
11. Easily doubles, just use a 13×9 inch pan.

Notes

© 2018 | This recipe for Mock Eggs Benedict was featured first on The Fresh Cooky.

Keywords: mock eggs benedict, breakfast casserole, make ahead, eggs, ham, cheese, brunch recipe

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