This Eggs Benedict Casserole is a cozy dish that combines fluffy eggs, ham, and buttery English muffins all baked together. It’s a tasty twist on the classic breakfast treat!
Trust me, it’s perfect for brunch, especially when you want a crowd-pleaser without spending all morning cooking. Just mix, pour, and let the oven do its magic! 🥚✨
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key for the rich texture and flavor. In a pinch, you can use egg substitutes like flaxseed meal mixed with water for a vegan option.
Milk and Heavy Cream: Whole milk adds creaminess, while heavy cream enhances richness. You can swap for half-and-half, or use almond milk and coconut cream for a dairy-free version.
Bread: Brioche or challah work best due to their fluffy texture and slight sweetness. You can use any bread, like sourdough or whole wheat, but avoid bread that’s too crusty as it won’t soak up the custard well.
Cheese: Swiss cheese is traditional, but Gruyère is a wonderful choice for a nutty flavor. If you’re looking for a stronger taste, try cheddar or a vegan cheese shred.
Meat: Ham and bacon give that classic flavor. Feel free to substitute cooked sausage or even a meatless option by adding sautéed mushrooms or spinach for a veggie twist.
How Do I Get the Casserole to Bake Evenly?
To ensure your casserole bakes beautifully and consistently, follow these tips:
- Soak Time: Press down the bread gently after pouring the egg mixture. This helps the bread fully soak, ensuring every bite is flavorful.
- Spread Ingredients Evenly: Layer the bread, meat, and cheese evenly before adding the egg mixture. This guarantees each piece receives equal custard.
- Check Doneness: Bake until the top is golden and a knife inserted in the center comes out clean. This ensures a fully set custard.
- Rest Before Serving: Allow the casserole to sit for a few minutes after baking. This lets the dish set further, making it easier to cut into clean portions.
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1 loaf (about 8 cups) bread cubes (preferably brioche or challah)
- 1 cup cooked ham, diced
- 1 cup shredded Swiss cheese (or Gruyère)
- ½ cup cooked bacon, chopped
- 2 tablespoons unsalted butter (to grease baking dish)
- Fresh parsley or chives, chopped (for garnish)
For the Hollandaise Sauce (optional but recommended):
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted and hot
- Salt and cayenne pepper, to taste
How Much Time Will You Need?
This delicious Eggs Benedict Casserole takes about 15-20 minutes to prep and 40-45 minutes to bake. Allow some extra time for it to cool before serving, so you’re looking at about 1 hour total, not including any optional sauce preparation.
Step-by-Step Instructions:
1. Prep the Oven and Baking Dish:
Begin by preheating your oven to 350°F (175°C). Grab a 9×13-inch casserole dish and grease it with the unsalted butter. This will help prevent the casserole from sticking.
2. Prepare the Bread and Meat:
Take the bread cubes and spread them evenly across the bottom of your greased casserole dish. Next, sprinkle the diced ham and chopped bacon evenly over the bread, ensuring every bite has a bit of meat.
3. Mix Eggs and Dairy:
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, and sprinkle in some salt and black pepper. Mix it well until everything is fully combined and frothy.
4. Add Cheese:
Stir in the shredded Swiss cheese (or Gruyère) into your egg mixture. This cheesy goodness will give your casserole a creamy texture.
5. Combine:
Now pour the egg and cheese mixture evenly over the bread, ham, and bacon in the casserole dish. Gently press down the bread cubes with a fork or your hands to ensure they soak up all that lovely egg mixture.
6. Bake:
Place the casserole in the preheated oven and bake for 40-45 minutes. You want it to be set and golden brown on top. If you insert a knife into the center, it should come out clean, indicating it’s ready!
7. Prepare Hollandaise Sauce (optional):
If you’d like to make the hollandaise sauce, set up a heatproof bowl over simmering water (a double boiler works great). Whisk together the egg yolks and lemon juice until it thickens and doubles in volume. Gradually drizzle in the hot melted butter while continuously whisking until the sauce is thick and smooth. Don’t forget to season with a pinch of salt and cayenne pepper!
8. Serve:
Once the casserole is done, take it out of the oven and let it cool for a few minutes before cutting it into portions. Drizzle with your optional hollandaise sauce, if you made it!
9. Garnish and Enjoy:
Sprinkle some freshly chopped parsley or chives over the top for a burst of color and flavor. Serve immediately and savor this amazing breakfast or brunch dish!
This savory casserole delivers the taste of classic Eggs Benedict with the ease of a baked dish. The creamy, cheesy custard-soaked bread with ham and bacon makes for a luscious breakfast or brunch treat.
Can I Use Different Types of Bread for the Casserole?
Absolutely! While brioche and challah are preferred for their texture and flavor, you can use any bread you have on hand. Sourdough or whole wheat bread work well too, but avoid very crusty options as they may not absorb the egg mixture as effectively.
Can I Prepare This Casserole the Night Before?
Yes, you can! Assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, remove it from the fridge and let it sit at room temperature while the oven preheats, then bake as instructed.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk instead. Just keep in mind that the sauce might be slightly less rich, but it will still taste delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven. If it looks a bit dry, add a splash of milk or cream before reheating to keep it moist.