why make this recipe
Eggs Benedict Casserole makes a classic brunch easy. You can make it the night before and bake it in the morning. It feeds a group and tastes rich and comforting. If you need a vegan idea or swap, read about vegan egg options for guidance.
introduction
This casserole keeps the flavors of Eggs Benedict but makes them simple. It uses bread, eggs, Canadian bacon, cheese, and hollandaise sauce. You mix and soak the bread overnight and bake in the morning. It saves time and makes a nice meal for guests or family.
how to make Eggs Benedict Casserole
Work step by step and use a big bowl to mix eggs and milk first. Let the bread soak so it soaks up the egg mix. Layer the bacon, pour the soaked bread mix, add hollandaise and cheese, then chill overnight. Preheat the oven and bake until the center is set and the top is golden. For other easy bake ideas, check this simple cabbage casserole.
Ingredients :
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 loaf of French bread, cubed
- 8 oz Canadian bacon, chopped
- 1 cup shredded cheese (like cheddar or Swiss)
- 1 cup hollandaise sauce
- Chopped chives for garnish
Directions :
- In a large bowl, whisk together eggs, milk, salt, pepper, and paprika.
- Stir in the cubed French bread and let it soak for about 15 minutes.
- Preheat the oven to 375°F (190°C).
- Grease a baking dish and layer the Canadian bacon on the bottom. Pour the bread mixture over the bacon.
- Drizzle hollandaise sauce on top, then sprinkle with cheese.
- Cover with foil and refrigerate overnight.
- In the morning, remove the foil and bake for 40-45 minutes until set and golden.
- Garnish with chopped chives before serving.
how to serve Eggs Benedict Casserole
Cut the casserole into squares and serve warm. Add extra hollandaise on top if you like. A side salad or fruit works well. Toast or roasted potatoes pair nicely.
how to store Eggs Benedict Casserole
Cover leftover casserole with foil or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave single portions until hot.
tips to make Eggs Benedict Casserole
- Use day-old French bread so it soaks well.
- Let the bread sit in the egg mix for at least 15 minutes.
- Use good-quality hollandaise for the best flavor.
- Chill overnight for easier slicing and better texture.
- If you like more cheese or a different mix, see ideas from a cheesy casserole for inspiration.
variation (if any)
- Swap Canadian bacon for cooked ham or cooked sausage.
- Use different cheeses like Swiss or Gruyere for a milder or nuttier taste.
- Make mini portions in muffin tins for single servings.
- Add spinach or cooked asparagus for more veggies.
FAQs
Q: Can I skip the overnight chill?
A: Yes. You can bake right away, but chilling helps set the casserole and improve flavor.
Q: Can I use regular ham instead of Canadian bacon?
A: Yes. Regular ham or cooked sausage work fine.
Q: How do I reheat without drying it?
A: Reheat covered in the oven at 325°F (160°C) until warm, or heat in short microwave bursts.
Q: Can I freeze this casserole?
A: You can freeze after baking. Wrap well and freeze up to 2 months. Thaw in the fridge before reheating.
Q: Is hollandaise sauce needed?
A: It adds the classic flavor. You can skip or use a light cream sauce if you prefer.
Conclusion
For a full overnight method and the original version of this dish, see Eggs Benedict Casserole Recipe (Overnight Breakfast Casserole).
Print
Eggs Benedict Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A classic brunch dish that’s easy to prepare ahead of time, featuring layers of bread, Canadian bacon, and cheese baked to perfection.
Ingredients
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 loaf of French bread, cubed
- 8 oz Canadian bacon, chopped
- 1 cup shredded cheese (like cheddar or Swiss)
- 1 cup hollandaise sauce
- Chopped chives for garnish
Instructions
- Whisk together eggs, milk, salt, pepper, and paprika in a large bowl.
- Stir in the cubed French bread and let it soak for about 15 minutes.
- Preheat the oven to 375°F (190°C).
- Grease a baking dish and layer the Canadian bacon on the bottom.
- Pour the bread mixture over the bacon.
- Drizzle hollandaise sauce on top, then sprinkle with cheese.
- Cover with foil and refrigerate overnight.
- In the morning, remove the foil and bake for 40-45 minutes until set and golden.
- Garnish with chopped chives before serving.
Notes
Use day-old French bread for optimal soaking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Eggs Benedict, Casserole, Brunch, Breakfast, Easy Recipe, Make-Ahead