This Eggs Benedict Casserole is a fun twist on the classic breakfast! With layers of bread, eggs, and a creamy hollandaise sauce, it’s perfect for a lazy weekend brunch.
It’s so easy to make! Just layer everything in a dish, bake, and enjoy. I love to share this dish with friends, and it always gets a thumbs-up! Plus, who doesn’t love breakfast for lunch? 😄
Key Ingredients & Substitutions
Eggs: Large eggs are essential for this recipe. If you need a substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan option, but it will alter the flavor and texture slightly.
Whole Milk: Whole milk gives creaminess, but you can replace it with 2% milk or unsweetened almond milk for a lighter version. I prefer whole milk for that rich flavor!
Day-Old Bread: This recipe works best with stale bread, like brioche or French bread. If you’re short on time, you can dry fresh bread briefly in the oven at low heat for a few minutes.
Canadian Bacon or Ham: If you want a healthier option, turkey bacon or cooked sausage works too. For a vegetarian twist, leave out the meat entirely or add sautéed vegetables like spinach or mushrooms.
Cheddar Cheese: While cheddar adds a great flavor, you can try swapping it with other cheeses like Swiss or Gruyère. I skip the cheese sometimes to keep it lighter, and it still tastes fantastic!
How Do I Make Sure My Eggs are Set and Not Runny?
Getting the eggs set just right is key for a great casserole. Here’s how to ensure they are firm and delicious:
- Whisk the egg mixture well with milk and seasonings to combine all ingredients evenly.
- Press the bread down slightly so it absorbs the egg mixture thoroughly.
- Bake uncovered at 350°F (175°C) for 40-45 minutes; check around 35 minutes. A knife inserted should come out clean.
- Let the casserole cool for a few minutes before serving; this helps set the eggs further.
Taking these steps will help you achieve a perfectly set and fluffy casserole every time!
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1 1/2 cups whole milk
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 6 cups cubed day-old bread (such as brioche or French bread)
- 6 oz Canadian bacon or ham, sliced or chopped
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp unsalted butter, melted (for greasing)
- 2 tbsp chopped fresh chives (for garnish)
- Hollandaise sauce (optional, for serving)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 40-45 minutes to bake. So in total, you should plan for about 1 hour to 1 hour and 15 minutes from start to finish. Perfect for a lovely brunch with friends or family!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a 9×9 inch baking dish and lightly grease it with the melted butter. This will keep your casserole from sticking and make cleanup easier!
2. Whisking the Egg Mixture:
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper. Make sure everything is blended well; you want that creamy texture to spread throughout the casserole.
3. Layering the Casserole:
Now let’s build your casserole! Start by layering half of the cubed bread in the bottom of the prepared baking dish. Next, scatter half of the Canadian bacon or ham on top of the bread. If you’re using cheese, sprinkle half of that over the meat layer. Then, pour half of the egg mixture over everything to soak the layers.
4. Completing the Layers:
Repeat the layering process with the remaining bread, meat, cheese, and pour the rest of the egg mixture over the top. This ensures every bite is flavorful! Gently press down on the bread to help it soak up the egg mixture.
5. Baking the Casserole:
Place the baking dish in the preheated oven and bake uncovered for about 40-45 minutes. Keep an eye out for a golden brown top and check if the eggs are set by inserting a knife into the center—it should come out clean when the casserole is ready.
6. Final Touches:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. This allows it to set up nicely. Before serving, garnish with chopped fresh chives for that pop of color and flavor!
7. Serve and Enjoy:
If you’d like that classic Eggs Benedict experience, serve your casserole with warm hollandaise sauce drizzled on top. Cut into squares and enjoy this hearty, comforting dish that’s perfect for any brunch occasion!
Happy cooking! Enjoy your delicious Eggs Benedict Casserole!
Can I Use Different Types of Bread for This Recipe?
Absolutely! While brioche and French bread work best, you can also use challah, sourdough, or any hearty bread you have on hand. Just make sure it’s somewhat dry so it can absorb the egg mixture well!
Can I Prepare This Casserole the Night Before?
Yes, you can! Assemble the casserole up to the baking step, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, just pop it in the oven straight from the fridge, but you may need to add an extra 5-10 minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake in the oven at 350°F until heated through. Cover with foil to prevent drying out.
Can I Freeze This Casserole?
Yes, this casserole can be frozen! After baking, let it cool completely, then wrap it tightly and store it in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and bake at 350°F until heated through, about 25-30 minutes.