Eggs Benedict Casserole for breakfast
Eggs Benedict Casserole is a fun twist on the classic eggs benedict that everyone loves for breakfast. It’s got all the great parts like eggs, Canadian bacon, and a creamy,…
Tip: save now, cook later.Eggs Benedict Casserole is a fun twist on the classic eggs benedict that everyone loves for breakfast. It’s got all the great parts like eggs, Canadian bacon, and a creamy, cheesy sauce baked all together in one dish. Instead of dealing with poached eggs and hollandaise sauce separately, this casserole makes it easy to enjoy those flavors without all the fuss.
I love making this casserole when I want a breakfast that feels a little special but doesn’t require me to be in the kitchen for hours. It’s the kind of dish that fills the room with a wonderful smell while it’s baking, and by the time people wake up, breakfast is almost ready. I usually prep it the night before so it’s a grab-and-go kind of meal in the morning.
Serving it up hot and bubbly with a simple side of fresh fruit or a light salad really rounds out the meal. It’s perfect for weekend mornings or holiday brunches when you want something tasty that can easily feed a crowd without too much stress. I’ve noticed that everyone always asks for seconds, which tells me it’s a winner!
Key Ingredients & Substitutions
Eggs: Using fresh, large eggs gives a nice creamy texture and rich flavor. For a dairy-free version, you can try plant-based egg substitutes, though texture will be different.
Bread: Brioche or sourdough works best due to their sturdy texture that holds up well when soaked. Stale bread is even better because it absorbs the custard without falling apart.
Ham or Canadian Bacon: These add great smoky, meaty flavor. You can swap with cooked turkey bacon or smoked tofu if you prefer a lighter or vegetarian option.
Cheese: Swiss or cheddar melts beautifully and adds a mild tang. Gruyère or mozzarella can be delicious swaps for a creamier texture or nuttier flavor.
Dijon Mustard: This boosts the flavor subtly without overpowering. If you don’t have Dijon, a small amount of yellow mustard or even a pinch of cayenne can work.
How Do You Get the Whole Eggs on Top Perfectly Baked?
Adding cracked eggs on top of the casserole is a beautiful way to mimic classic Eggs Benedict. The goal is to have the whites set while keeping the yolks slightly runny, if you like.
- After pouring in the custard, gently crack each egg spaced evenly on top of the dish.
- Cover loosely with foil to help the whites cook through without drying out the custard underneath.
- Bake for about 35 minutes covered to let the base set, then remove foil to finish cooking the eggs and allow the tops to firm up.
- Check whites are fully set and yolks still soft by gently tapping with a fork; if needed, broil for 1-2 minutes while watching carefully.
With patience and gentle handling, you’ll get those pretty whole eggs baked right in, making each serving look special and tasty without the mess of poaching.
Equipment You’ll Need
- 9×13-inch casserole dish – it’s the perfect size to fit all the layers and bake evenly.
- Mixing bowl – you’ll whisk the eggs and custard together here with plenty of room.
- Whisk – helps make the egg mixture smooth and well blended.
- Measuring cups and spoons – for accurate amounts of milk, mustard, and seasonings.
- Spatula – useful for pressing the bread into the custard and serving the casserole later.
- Aluminum foil – helps cover the dish during baking to keep the eggs moist.
Flavor Variations & Add-Ins
- Swap ham or Canadian bacon with smoked salmon for a richer, slightly salty taste that works well with eggs.
- Add sautéed spinach or asparagus for a fresh veggie boost that adds color and nutrients.
- Use pepper jack or gouda cheese to bring a mild spicy or smoky twist to the dish.
- Mix in fresh chopped chives or dill for a light herb flavor that brightens the casserole.
Eggs Benedict Casserole for Breakfast
Ingredients You’ll Need:
Main Ingredients:
- 8 large eggs
- 2 cups whole milk or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 slices sturdy bread (like brioche or sourdough), cut into cubes
- 1 cup cooked ham or Canadian bacon, diced
- 6 slices cooked bacon, chopped
- 1 cup shredded Swiss or cheddar cheese
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-50 minutes to bake, including covered and uncovered baking time. You’ll have a delicious, hearty breakfast ready in less than an hour!
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish so the casserole won’t stick during baking.
2. Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk or half-and-half, Dijon mustard, salt, and black pepper until smooth and well combined.
3. Layer the Casserole:
Place half the bread cubes evenly at the bottom of your casserole dish. Sprinkle half of the diced ham (or Canadian bacon) and half of the shredded cheese on top. Repeat with the remaining bread, ham, and cheese to make a second layer.
4. Add the Custard and Eggs:
Pour the egg mixture evenly over the layered ingredients. Press down gently with a spatula to help the bread soak in the custard fully. Next, carefully crack 4 to 6 eggs onto the surface of the casserole, spacing them out evenly. These whole eggs bake right on top, mimicking classic Eggs Benedict style.
5. Top and Cover:
Sprinkle the chopped cooked bacon over the top. Cover the dish loosely with aluminum foil to keep the eggs moist as they bake.
6. Bake the Casserole:
Bake covered for about 35 minutes. Then, remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the eggs on top are set and the casserole is golden and bubbling in the center.
7. Optional Broil and Serve:
If you like a browned top, turn off the oven and broil the casserole for 1 to 2 minutes, watching carefully to avoid burning. Remove from the oven and let it cool for a few minutes. Sprinkle fresh parsley over the top for color and freshness. Serve warm, ideally with fresh fruit or a green salad on the side for a balanced meal.
Can I Use Frozen Bread for This Casserole?
Yes! Frozen bread works well, but make sure it’s thawed completely before using. Stale or day-old bread is best as it soaks up the custard better without becoming mushy.
Can I Prepare the Casserole the Night Before?
Absolutely! Assemble the casserole and cover it tightly with plastic wrap or foil, then refrigerate overnight. In the morning, bake it as directed—this can help the flavors meld beautifully.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covering to prevent drying out.
Can I Substitute the Ham or Bacon?
Sure! Try cooked sausage, smoked salmon, or even sautéed vegetables for a vegetarian twist. Just make sure whatever you use is cooked beforehand since the casserole’s baking time won’t fully cook raw meat or veggies.