Brunch Bites: Baked Benedict Buffet

Eggs Benedict Buffet Bar-3

Looking for an easy, fun brunch option? Try your own Baked Benedict Buffet! Sunday Funday, indeed.

Eggs Benedict is traditionally made with an English muffin, topped with a thin piece of fried or broiled ham, a poached egg, and hollandaise sauce. More fussy ingredients than I need, and I am guessing the same is true for you.

If you read my Eggs Florentine post, you experienced my introduction to baked eggs. One egg or two egg whites in a small ramekin, and 15-18 minutes in the oven – the perfect timeframe to prepare the toppings.

Eggs Benedict Buffet Bar

Get creative with your bases and toppings! Above are pictured sauteed baby spinach, lox, sliced avocado, and sharp cheddar cheese. Below, there is some bacon tucked under one of the benedicts.

Other ideas for toppings and bases:

Mix it up with white and whole wheat English muffins – and the gluten free variety is also an option!

Eggs Benedict Buffet Bar-2

Brunch Bites: Baked Benedict Buffet
Prep time
Cook time
Total time
An elevated breakfast sandwich. This is a great entertaining idea. Keep a package of English muffins in your freezer and a dozen eggs in the fridge, and use whatever you have on hand for toppings!
Recipe type: Brunch, Breakfast
  • English muffins
  • 1 egg or 2 egg whites per English muffin
  • Toppings of your choice (bacon, sauteed spinach, pico de gallo, avocado, etc.)
  1. Heat the oven to 350.
  2. Lightly spray two small oven-proof bowls with olive oil, then put 1 T of water in each.
  3. Crack one egg or two egg whites directly into each bowl.
  4. Place the bowls on a small cookie sheet (which will be easier to handle than the small bowls when you are wearing oven mitts), and place in the preheated oven for 15 to 18 minutes.
  5. Toast the English muffins in the oven at the same time the eggs are baking - but keep an eye on them! {If you want them browned, you may need to broil them for a minute or two when the eggs are done - but don't walk away while broiling!}
  6. While the eggs are in the oven, prepare the toppings and bases.
  7. Set out the English muffins and toppings.
  8. Lightly blot off a bit of any remaining water from the eggs with a paper towel, and using a spoon, lift the egg from the bowl and place on a plate or small platter.
  9. Enjoy your Baked Benedict Buffet!



  1. says

    Buffet is such a great way to feed a group of people. Everyone has different appetites in the morning and it’s also good because everyone has different tastes. I adore smoked salmon but I’d also add the option of bacon and mushroom for others.

    • says

      Hi Genie! I agree wholeheartedly. Bacon is a must! There is some bacon peeking out from under the spinach… it blends in with the color of the whole wheat English muffin, but the taste was there!

Leave a Reply to Genie Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: