Eggs Benedict Casserole is a cozy, comforting breakfast dish that brings together all the classic flavors of eggs benedict in an easy-to-make casserole form. Imagine fluffy eggs, savory ham, and a rich, creamy hollandaise-style sauce all baked together with crispy toasted bread pieces. It’s like having that special brunch favorite in a big, warm dish that you can serve to the whole family or a crowd.
I love making this casserole when I have a busy morning but still want something that feels a little fancy and special. It’s a great way to enjoy eggs benedict without standing over the stove making individual plates, and it keeps well if you want to reheat leftovers later. A little tip I’ve learned is to make sure your bread is slightly toasted before mixing it in – it helps keep the casserole from getting soggy.
We often enjoy this with a simple side of fresh fruit or a green salad to brighten it up. It’s a real crowd-pleaser and gets everyone excited for breakfast, especially on weekends or holidays when there’s more time to linger at the table. I find that making a casserole like this makes me look forward to mornings in a whole new way.
Key Ingredients & Substitutions
Eggs: Eggs are the heart of this casserole. I like using fresh large eggs for the best taste, but you can try adding some egg whites to lighten it up.
Bread: Day-old baguette or French bread is perfect because it soaks up the egg mixture without getting too mushy. If you don’t have these, thick-cut sandwich bread works well too.
Ham: I like using cooked deli ham for convenience. Canadian bacon is a classic substitute that gives a slightly different but still tasty flavor.
Cheese: Swiss or Gruyere adds a nutty richness. If you want a milder option, try mozzarella. For dairy-free, omit cheese or use plant-based cheese.
Mustard powder: It’s a small touch, but it adds a nice depth of flavor. You can skip it if you don’t have any, though.
How Do You Bake Eggs in a Casserole Without Overcooking Them?
Baking eggs on top can be tricky because you want the whites set but yolks still slightly runny, just like traditional eggs benedict.
- Make small wells in the casserole mixture so the eggs have room to cook evenly.
- Crack the eggs gently into the wells, trying not to break the yolks.
- Bake at 350°F (175°C), which is gentle enough to cook the eggs through slowly.
- Check after 30 minutes; the egg whites should look firm and opaque.
- If you want runnier yolks, watch closely and take the casserole out early.
This way, you get perfectly baked eggs nestled into the bread and ham, giving you that classic eggs benedict experience without standing over the stove!
Equipment You’ll Need
- 9×9-inch baking dish – just the right size to bake the casserole evenly.
- Mixing bowl – for beating the eggs and combining ingredients easily.
- Whisk – helps you mix eggs and milk smoothly without lumps.
- Wooden spoon or spatula – perfect for folding in bread, ham, and cheese gently.
- Measuring cups and spoons – to get your ingredients just right.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or sausage for a smoky or spicy twist.
- Use cheddar or Monterey Jack cheese for a sharper, creamier taste.
- Add sautéed spinach or mushrooms to boost the veggie flavors.
- Stir in a pinch of cayenne or smoked paprika to add mild heat and depth.
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried mustard powder
- 4 cups cubed day-old baguette or French bread, slightly toasted
- 1 cup cooked ham, diced or torn into pieces
- 1 cup shredded Swiss cheese or Gruyere cheese
- 4 large eggs (for nesting on top)
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
- Optional: Hollandaise sauce for serving
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 30-35 minutes to bake. Plan for a total of about 45 minutes from start to finish, making it a relatively easy, hands-off breakfast dish.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Dish:
Start by heating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to keep the casserole from sticking.
2. Mix Eggs and Milk:
In a large bowl, whisk together 6 eggs, whole milk, salt, black pepper, and dried mustard powder until smooth and fully combined.
3. Combine Bread, Ham, and Cheese:
Add the toasted bread cubes, diced ham, and shredded Swiss cheese to the egg mixture. Gently fold everything together—make sure the bread absorbs the egg mixture well without breaking it up too much.
4. Assemble the Casserole:
Pour this mixture evenly into your prepared baking dish. Using the back of a spoon, create 4 small wells spaced across the casserole. Crack one large egg into each well to nestle on top.
5. Final Touches and Baking:
Drizzle 2 tablespoons of melted butter over the entire casserole for a golden finish. Bake for 30 to 35 minutes, or until the egg whites are set but the yolks remain slightly runny. The top should be nicely golden brown.
6. Garnish and Serve:
Remove from the oven and sprinkle chopped fresh parsley on top for a bright touch. Serve warm, optionally adding hollandaise sauce on each portion if you want that classic eggs benedict flavor boost.
Enjoy your hearty, comforting Eggs Benedict Casserole with a side of fresh fruit or a light salad for a perfect brunch!
Can I Use Frozen Bread for This Casserole?
Yes, frozen bread works fine! Just thaw it completely and toast it lightly before using to prevent the casserole from becoming soggy.
Can I Prepare the Casserole the Night Before?
Absolutely! Mix everything except the top eggs, cover, and refrigerate overnight. Add the eggs and bake fresh in the morning for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the eggs tender and the bread from drying out.
Can I Substitute the Ham with Something Else?
Yes! Cooked bacon, sausage, or even smoked salmon are great substitutions that add different but delicious flavors to the dish.
