Easy Eggs Benedict Casserole Recipe For A Perfect Brunch

Brunch just got a whole lot easier and more delicious with this easy eggs benedict casserole. If you’ve ever wanted all the classic flavors of eggs benedict without the hassle of poaching individual eggs and crafting hollandaise on the stove, this casserole is your answer. It’s a comforting, crowd-pleasing dish that will quickly become a weekend favorite.

this Recipe

You’ll love how this eggs benedict casserole layers savory ham, fluffy eggs, and a creamy, tangy hollandaise-inspired sauce all baked together to golden perfection. Let’s dive into how you can whip up this effortless brunch delight in no time!

Why You’ll Love This Recipe

• Simple to prepare with minimal hands-on time—perfect for busy mornings.
• Feeds a crowd easily; ideal for family gatherings or brunch parties.
• All the classic eggs benedict flavors in one baked dish—no poaching required.
• Make ahead friendly: prep the night before, bake fresh in the morning.
• Customizable with your favorite breakfast meats or veggies.

Ingredients

Gather these ingredients to create your delicious eggs benedict casserole. Everything works together to build that comforting and rich flavor you expect.

• 8 large eggs
• 1 cup whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces Canadian bacon, diced
• 4 cups cubed French bread (day-old works best)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup hollandaise sauce (store-bought or homemade)
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: Approximately 400 per serving

How to Make Easy Eggs Benedict Casserole: Your New Brunch Delight!

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
2. In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and pepper until well combined and slightly frothy.
3. Layer the cubed French bread evenly in the bottom of the baking dish. Sprinkle the diced Canadian bacon and shredded cheddar cheese evenly over the bread cubes.
4. Pour the egg mixture evenly over the bread, bacon, and cheese, pressing down gently to soak everything thoroughly.
5. Cover the casserole tightly with aluminum foil and refrigerate for at least 30 minutes, or overnight for best results, to let the bread absorb the egg mixture.
6. Remove the casserole from the fridge and bake covered at 350°F for 35 minutes.
7. After 35 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the top is golden brown and the eggs are fully set.
8. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
9. Drizzle the hollandaise sauce over each serving and sprinkle with fresh chopped parsley for a classic touch.

Tips for the Best Results

• Use day-old French bread for better texture; it soaks up the egg mixture without becoming mushy.
• Make your own hollandaise sauce ahead of time for a fresher taste, or use a quality store-bought version to save time.
• For extra flavor, add sautéed spinach or caramelized onions to the casserole layers.
• Make the casserole the night before and refrigerate to save time on busy mornings.
• Let the casserole rest before serving to firm up the texture and enhance flavors.

Storage and Reheating

You can store leftover eggs benedict casserole covered in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the casserole (before baking) for up to 1 month, wrapped tightly with plastic and foil.

To reheat refrigerated portions, warm them in a preheated 350°F oven for about 15 minutes until heated through. If frozen, thaw overnight in the fridge before baking and follow the baking steps as usual.

Frequently Asked Questions

Can I make this casserole vegetarian?

Absolutely! Simply replace the Canadian bacon with sautéed mushrooms, spinach, or your favorite vegetables for a delicious vegetarian version of this eggs benedict casserole.

Is it possible to prepare this casserole ahead of time?

Yes, prepping the casserole the night before is ideal. Let it soak overnight in the fridge covered with foil, then bake fresh in the morning for an easy brunch.

What can I use instead of French bread?

Other sturdy bread like sourdough, ciabatta, or even croissants can work well. Just make sure the bread is slightly stale so it absorbs the egg mixture properly.

Can I freeze the casserole after it’s baked?

It’s best to freeze the casserole before baking to maintain texture and flavor. Once baked, freezing may cause the custard to become watery upon reheating.