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–+ servings

Eggs Benedict Casserole

A delightful twist on the classic brunch dish, combining poached eggs, Canadian bacon, and hollandaise sauce into a hearty, baked casserole.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 8 cups cubed day-old bread French or Italian bread works best.
  • 12 large eggs Provide richness and protein.
  • 2 cups milk Adds creaminess to the egg mixture.
  • 1 cup heavy cream Enhances richness and flavor.
  • 1 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper Adds a touch of spice.
  • 1 teaspoon Dijon mustard Gives a subtle tang.
  • 1/2 teaspoon garlic powder Adds depth to the flavor profile.
  • 1 cup diced cooked ham Provides a savory element.
  • 1 cup shredded cheddar cheese Adds creaminess and flavor.
  • 1/2 cup chopped fresh chives Brings a fresh taste.
  • 1/2 cup hollandaise sauce Adds richness and flavor.

Equipment

  • 9x13 inch baking dish

Method
 

  1. Gather all ingredients and place cubed bread in a large mixing bowl. If not stale, toast lightly in the oven.
  2. In a separate bowl, crack eggs and add milk, heavy cream, salt, black pepper, Dijon mustard, and garlic powder. Whisk until well combined.
  3. Layer half of the cubed bread in a greased baking dish, followed by half of the ham, cheese, and chives. Pour half of the egg mixture over this layer. Repeat with remaining ingredients.
  4. Cover with foil and let sit for 30 minutes. Bake in a preheated oven at 350°F for 45-50 minutes. Let cool for 10 minutes before serving.

Nutrition

Calories: 350kcalProtein: 18gSodium: 800mg

Notes

Consider preparing the casserole the night before for convenience.

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