Eggs Benedict Casserole for breakfast
Eggs Benedict Casserole is a delicious twist on the classic brunch favorite. It brings together fluffy eggs, savory Canadian bacon, creamy hollandaise-style sauce, and toasted English muffins, all baked into…
Tip: save now, cook later.Eggs Benedict Casserole is a delicious twist on the classic brunch favorite. It brings together fluffy eggs, savory Canadian bacon, creamy hollandaise-style sauce, and toasted English muffins, all baked into one warm, cozy dish. The top gets lightly browned and bubbly, making it perfect for feeding a crowd or enjoying leftovers throughout the week.
I love making this casserole on weekends when I want something special but don’t want to stand over the stove flipping poached eggs. It’s such a time-saver, and I can prep it ahead so I’m not rushing in the morning. The layers soak up all the flavors, and the eggs stay tender without getting rubbery, which is a big win in my book.
My favorite way to serve this is with a side of fresh fruit and a cup of coffee. It feels like a little celebration, whether it’s for a holiday breakfast or a regular weekend treat. If you like, sprinkle a bit of fresh parsley or chives on top for a pop of color and freshness. Trust me, once you try this, Eggs Benedict for breakfast will never be the same again!
Key Ingredients & Substitutions
Bread: Using crusty bread or English muffins gives this casserole a nice texture. If you don’t have these, sturdy bread like sourdough or brioche works too. Just make sure it’s a bit stale so it soaks up the egg mixture well without turning mushy.
Eggs: Fresh large eggs are best for a creamy, fluffy custard base. If you want fewer calories, try using 2 egg whites plus 6 whole eggs, but keep the egg flavor strong. This balance keeps it tender.
Ham: Cooked ham adds a salty, meaty touch. If you’re vegetarian, swap ham for sautéed mushrooms or smoked tofu for a similar savory punch.
Cheese: Swiss is mild and melts well, but Gruyere adds a bit more nuttiness. You can also try Fontina or mozzarella if needed. Avoid hard cheeses that won’t melt smoothly.
How Can I Make Sure the Casserole Doesn’t Get Soggy?
Preventing sogginess is all about balancing moisture and timing. Here’s what helps:
- Use day-old or slightly toasted bread so it holds up better and soaks the egg mixture just right.
- Press the bread gently into the egg mixture so it absorbs well but doesn’t get saturated.
- If your bread looks too dry, sprinkle a little extra milk before baking.
- Bake uncovered so steam can escape, avoiding a soggy top.
- Don’t overbake—the casserole should be set but still moist inside.
Following these tips will give you a custardy center with a lightly crisp top that’s just perfect.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for evenly baking the casserole and easy to serve from.
- Mixing bowl – big enough to whisk the eggs, milk, and seasonings without spilling.
- Whisk – helps blend eggs and milk smoothly for a creamy custard.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning balance.
- Knife and cutting board – to chop ham and bread cubes safely and easily.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or sausage for a smokier, hearty flavor that pairs great with eggs.
- Add sautéed spinach or asparagus for a fresh, green twist and extra nutrients.
- Use cheddar or pepper jack cheese for a sharper or spicier bite.
- Mix in a pinch of smoked paprika or nutmeg into the egg mixture to add subtle warmth and depth.
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
Main Ingredients:
- 6 cups cubed bread (preferably crusty bread or English muffins)
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked ham, diced or chopped
- 1 cup shredded Swiss cheese (or Gruyere)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon dried herbs such as thyme or chives
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and about 40–45 minutes to bake. Altogether, you can expect around 1 hour from start to finish including a few minutes to cool before serving.
Step-by-Step Instructions:
1. Prepare the Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to keep your casserole from sticking.
2. Layer the Bread and Ham:
Spread the cubed bread evenly in the baking dish. Then, sprinkle the diced ham over the bread to spread the savory flavor throughout the casserole.
3. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, pepper, and any optional herbs you like. Make sure the mixture is well combined and smooth.
4. Combine and Soak:
Pour the egg mixture evenly over the bread and ham layers. Press the bread cubes down gently so they soak up the liquid thoroughly.
5. Add Cheese and Bake:
Sprinkle the shredded Swiss cheese evenly over the casserole. Bake it uncovered in your preheated oven for 40–45 minutes or until the top is golden brown and the casserole feels firm in the center.
6. Optional Egg Topping:
For a special twist, about 10 minutes before baking is done, crack a few whole eggs on top and bake until the egg whites set but yolks stay runny.
7. Cool and Serve:
Take the casserole out of the oven and let it cool for a few minutes. Sprinkle fresh chopped parsley on top for a vibrant garnish. Serve warm and enjoy!
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw it completely and pat it dry if it’s damp. Stale or day-old bread works best to soak up the egg mixture without becoming mushy.
Can I Prepare the Casserole the Night Before?
Absolutely! Assemble the casserole in the baking dish, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, bake it a few extra minutes to ensure it’s cooked through.
How Should I Store Leftovers?
Keep 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.
What Can I Substitute for Ham?
You can swap ham with cooked bacon, sausage, smoked tofu, or sautéed mushrooms for a vegetarian option. Just make sure the substitute is cooked before adding it to the casserole.
