Cheesy Baked Egg and Bacon Benedict
Elevate your brunch game with this indulgent Cheesy Baked Egg and Bacon Benedict—a comforting twist on a breakfast classic. Featuring crispy bacon, tender baked eggs, and golden-toasted English muffins, this recipe is finished with a luxuriously creamy, homemade cheddar-Parmesan cheese sauce that will have everyone reaching for seconds. This baked version simplifies traditional Eggs Benedict while packing in rich, cheesy flavor and satisfying textures. Perfectly seasoned and topped with a sprinkling of fresh chives, it's the ultimate crowd-pleaser for weekend mornings or special occasions. Ready in under 40 minutes, this easy-to-follow recipe combines convenience with gourmet appeal!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces English muffins
- 4 large Eggs
- 8 pieces Bacon slices
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a muffin tin or ramekins with cooking spray.
Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to drain.
In the same skillet, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to form a roux.
Gradually whisk in the milk and cook, stirring constantly, until thickened. Reduce heat to low and add the cheddar cheese and Parmesan cheese. Stir until melted and smooth. Season with salt and black pepper. Remove from heat and set aside.
Split the English muffins in half and toast them to golden brown using a toaster or in a 375°F (190°C) oven for 5-7 minutes.
Place a piece of crispy bacon at the bottom of each prepared muffin tin or ramekin. Carefully crack an egg over the top of each slice of bacon.
Bake in the oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny (adjust baking time based on preferred doneness).
Remove the baked eggs and bacon from the oven. Carefully use a knife or spatula to loosen and lift them out of the muffin tin or ramekins.
Place one baked egg and bacon layer on top of each toasted English muffin half.
Generously spoon the cheese sauce over each portion, allowing it to drizzle down the sides.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
