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Eggs Benedict Casserole

Eggs Benedict Casserole

A comforting eggs benedict casserole made with bread, eggs, Canadian bacon, and a rich hollandaise-style sauce—perfect for easy brunch or holiday mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Casserole
  • 6 cups day-old bread cubed (French or sourdough)
  • 8 oz Canadian bacon or ham chopped
  • 8 large eggs
  • 2 cups milk or half-and-half
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Hollandaise-Style Sauce
  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • ½ tsp Dijon mustard optional
  • Pinch of cayenne pepper optional

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Spread bread cubes evenly in the dish and sprinkle Canadian bacon on top.
  3. In a bowl, whisk eggs, milk, salt, and black pepper.
  4. Pour the egg mixture over the bread and meat, pressing gently to soak.
  5. Bake uncovered for 35–40 minutes, until eggs are set and top is lightly golden.
  6. While baking, melt butter for the sauce. Whisk egg yolks, lemon juice, and mustard, then slowly whisk in melted butter until smooth.
  7. Serve casserole warm with hollandaise-style sauce spooned on top.

Notes

  • Use day-old bread to prevent sogginess
  • Do not boil the sauce; keep heat gentle
  • Regular ham works if Canadian bacon isn’t available
  • Sauce can be made just before serving