This Eggs Benedict Casserole is like a breakfast hug! It’s filled with eggs, ham, and a creamy sauce all layered deliciously. Plus, it bakes in one dish—easy cleanup!
I love serving it on lazy weekends. It’s perfect for a special brunch or when friends come over. Trust me, everyone will go back for seconds. Who can resist that cheesy goodness? 🥚💖
Key Ingredients & Substitutions
Eggs: They are the star of this dish, creating fluffiness. If you’re looking for alternatives, you can use egg substitutes or aquafaba (chickpea water) for a vegan option—just keep in mind the texture might change.
Milk: I prefer whole milk for creaminess, but you can use low-fat milk, almond milk, or any plant-based milk if you need a dairy-free option. Adjust salt accordingly with non-dairy substitutes!
Bread: I love using day-old French bread or brioche for the best texture. If you don’t have those, try challah, croissants, or even whole grain bread. Make sure it’s not too fresh to soak up the egg mixture well!
Ham: Cooked ham adds a nice flavor, but cooked bacon, sausage, or even sautéed spinach can be great alternatives. Use your favorite protein or keep it vegetarian!
Cheese: Cheddar and Swiss are my favorites; they melt beautifully. Feel free to swap in mozzarella, pepper jack, or even a dairy-free cheese for a lighter or non-dairy version.
How do I make a smooth Hollandaise Sauce?
Making hollandaise can seem tricky, but it’s all about gentle heat. Here are the steps:
- Use a double boiler or a heatproof bowl over simmering water to prevent the eggs from cooking too fast.
- Whisk the egg yolks and lemon juice until thick and creamy. You want them to almost double in volume.
- As you whisk continuously, add in the melted butter very slowly to emulsify it. If it’s too hot, the eggs will scramble, so ensure you control the heat!
- Season with salt and optional cayenne, and keep it warm until you’re ready to serve.
With these tips, your Eggs Benedict Casserole will be a hit every time! Enjoy!
Eggs Benedict Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 4 cups cubed French bread or brioche (day-old bread works well)
- 8 oz cooked ham, chopped
- 1 cup shredded cheddar or Swiss cheese
- 6 slices cooked bacon, chopped
- 1/4 cup chopped fresh parsley (optional, for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter (1 stick), melted
- Pinch of salt
- Pinch of cayenne or hot sauce (optional)
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prep and 55-60 minutes to bake, for a total of approximately 1 hour and 15 minutes. Plus, you’ll only need a little extra time for the hollandaise sauce!
Step-by-Step Instructions:
1. Prepare the Casserole Base:
First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until everything is well combined. This will form the creamy egg base for your casserole.
2. Combine Ingredients:
Next, add the cubed bread, chopped ham, and shredded cheese to the egg mixture. Gently fold everything together, making sure the bread gets soaked but doesn’t break into pieces. Pour this delicious mix into your prepared baking dish, spreading it out evenly.
3. Bake the Casserole:
Cover the baking dish with foil and pop it in the oven for about 40 minutes. After 40 minutes, carefully take it out, remove the foil, and sprinkle the chopped cooked bacon over the top. Return to the oven without the foil and bake for another 10-15 minutes, until everything is set and the top is nice and golden.
4. Make the Hollandaise Sauce:
While your casserole is baking, it’s time to make the hollandaise sauce! In a heatproof bowl, whisk the egg yolks with lemon juice over a pot of simmering water (this is your double boiler). Whisk until the mixture thickens and doubles in volume—this will be about 5 minutes.
5. Finish the Sauce:
Gradually drizzle in the melted butter while continuously whisking until the sauce becomes thick and smooth. Once it’s ready, season with a pinch of salt and cayenne or hot sauce if you like a little kick. Keep the sauce warm until you’re ready to serve.
6. Serve & Enjoy:
Once the casserole is out of the oven, let it cool for a few minutes before cutting it into slices. Serve each slice drizzled generously with the warm hollandaise sauce and garnish with chopped fresh parsley for a lovely touch.
Enjoy your delicious, creamy Eggs Benedict Casserole! Perfect for brunch or any special occasion!
Can I Use Different Types of Bread?
Absolutely! While I recommend day-old French bread or brioche for their texture, you can also use challah, sourdough, or whole grain bread. Just ensure it’s not too fresh so it can absorb the egg mixture properly!
Can I Make This Casserole in Advance?
Yes! You can assemble the casserole the night before, cover it, and refrigerate it. Just allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking. You may need to add a few extra minutes to the baking time since it starts cold.
How Do I Store Leftovers?
Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the oven at 350°F until heated through, or use the microwave in short bursts, stirring occasionally.
What Can I Use Instead of Hollandaise Sauce?
If you’re looking for a quicker alternative, you could use store-bought hollandaise sauce or even a drizzle of cream or a simple cheese sauce. For a healthier option, consider a dollop of sour cream or Greek yogurt with lemon juice.