Preheat the oven to 400°F.

Grease ramekins or a muffin pan with butter to prevent sticking.

Line the sides of each ramekin with precooked turkey bacon.

Divide the hash browns evenly into the bottoms of the ramekins.

Sprinkle grated cheese over the potatoes.

Carefully crack one egg into each ramekin.

Season with salt and black pepper.

Bake for 18–20 minutes until the egg whites are set and the yolks reach your preferred doneness.

Let the baked eggs rest for 5 minutes.

Make the Hollandaise Sauce

Fill a small saucepan with 1–2 inches of water and bring to medium heat.

In a heat-safe bowl, whisk together the egg yolks and lemon juice.

Place the bowl over the saucepan without letting it touch the water.

Whisk continuously for 1–2 minutes until the mixture doubles in volume.

Remove from heat and slowly drizzle in the melted butter while whisking constantly.

Return the bowl to the saucepan and whisk until thickened.

Add cayenne pepper, salt, lemon pepper seasoning, and parsley.

Spoon the hollandaise sauce generously over the Baked Eggs Napoleon With Hollandaise Sauce before serving.