Mother's Day morning traditions die hard. At my parents' house, we've been showering mom with gifts with half-eaten buttery croissants hanging out of our mouths for as long as I can remember. Once presents are done, we move on to my dad's famous ham and cheese omelets—and lots of bubbly. This year, I'm going to try to sneak in this eggs benny bake.
No matter your Mother's Day breakfast regimen, it's my strong recommendation to make this a new tradition, especially if you're the type who can't help herself from ordering Eggs Benedict when you go out for brunch. For years I thought it was going to be too much of a hassle to recreate the dish at home, but this bake is ridiculously simple to make.
To make it, you basically deconstruct the ingredients in Eggs Benedict and layer them in an oven-proof skillet or baking dish, starting with torn English muffins. You top that layer with chopped ham (I used ham steak, which is thicker cut) and then repeat until it's all used up. Next comes the defining factor of a breakfast casserole: You pour over a mixture of whisked eggs and milk and then the bread and ham soak in that eggy goodness. (I kinda cheated here and say to only soak for an hour, but if you can let this soak overnight in the fridge, that's even better.) While it's baking, you make a quick hollandaise—don't be scared; it's soooo easy.
Get the recipe.
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