There’s something so comforting about classic eggs benedict, but making it from scratch can feel time-consuming and tricky. That’s where this easy eggs benedict casserole comes to the rescue—a simple, delicious twist on the traditional brunch favorite that you can prepare ahead of time and pop in the oven.
Whether you’re hosting a weekend brunch or simply want a hearty breakfast to enjoy with family, this casserole is your new go-to. It’s packed with rich flavors and creamy hollandaise, but with less fuss and more ease.
Why You'll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings or entertaining
- Feeds a crowd with minimal effort—great for brunch gatherings
- Classic eggs benedict flavors simplified into a baked casserole form
- Make-ahead option that tastes fresh and flavorful when reheated
- Customizable with ham, bacon, or smoked salmon to suit your taste
Ingredients
Gather these simple ingredients to create the perfect eggs benedict casserole. Feel free to swap or add your favorite brunch proteins and herbs.
- 8 cups cubed day-old French bread (about 1-inch cubes)
- 1 pound cooked ham, diced
- 10 large eggs
- 2 cups whole milk
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup hollandaise sauce, homemade or store-bought
- 2 tablespoons chopped fresh chives, for garnish
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Calories: Approximately 370 per serving
How to Make Easy Eggs Benedict Casserole: Your New Brunch Delight!
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the cubed French bread evenly in the prepared dish, then sprinkle the diced ham over the bread.
- In a large bowl, whisk together the eggs, whole milk, sour cream, Dijon mustard, salt, black pepper, and cayenne pepper until smooth and well combined.
- Pour the egg mixture evenly over the bread and ham, pressing down gently to soak the bread. Sprinkle the Swiss and Parmesan cheeses evenly over the top.
- Cover the casserole with foil and bake for 35 minutes, then remove the foil and bake an additional 10 minutes until the top is golden and the center is set.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Drizzle warm hollandaise sauce over each serving and garnish with fresh chopped chives for a bright finish.
Tips for the Best Results
- Use day-old or lightly toasted bread cubes to prevent sogginess and keep texture perfect.
- For extra flavor, try swapping ham with cooked bacon or smoked salmon.
- Make the casserole the night before and refrigerate overnight to deepen the flavors.
- Warm the hollandaise sauce gently to avoid separating before drizzling on top.
- Don’t skip the resting time after baking—it helps the casserole set and makes slicing cleaner.
Storage and Reheating
Store leftover eggs benedict casserole in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled casserole tightly in plastic wrap and then aluminum foil; it will keep well for up to 2 months.
Reheat refrigerated portions in the oven at 325°F for 15-20 minutes, or until warmed through. If frozen, thaw overnight in the fridge before reheating. Avoid microwaving to preserve the casserole’s creamy texture.
Frequently Asked Questions
Can I make the casserole vegetarian?
Yes! Simply omit the ham and substitute with sautéed spinach, mushrooms, or roasted vegetables for a delicious vegetarian version of this eggs benedict casserole.
Is it okay to use store-bought hollandaise sauce?
Absolutely. Store-bought hollandaise sauce saves time and works well for this recipe, but homemade hollandaise will provide the freshest, most authentic flavor.
Can I prepare this casserole gluten-free?
Yes, substitute the French bread with a gluten-free bread of your choice. Just make sure it’s sturdy enough to absorb the egg mixture without becoming mushy.
What can I serve with this casserole?
This dish pairs wonderfully with fresh fruit salad, crispy breakfast potatoes, or a light green salad to balance the richness of the eggs benedict casserole.