Eggs Benedict Casserole

Eggs Benedict Casserole takes that silky brunch favorite and transforms it into a comforting, crowd-pleasing bake. A cozy twist on classic Eggs Benedict that soaks golden bread cubes, ham, and Swiss cheese in a creamy egg wash, then finishes with rich hollandaise and fresh chives. Perfect for weekend gatherings or holiday brunches, it’s easy to assemble ahead and delivers all the flavors of traditional Eggs Benedict in one delicious, oven-baked casserole.

Key Ingredients

Here’s what you’ll need to bring this savory brunch bake to life:

• 12 slices day-old bread, cut into cubes: Forms the hearty base that soaks up the egg custard for tender, flavorful bites.
• 8 eggs: Creates the rich custard that binds all ingredients together for a creamy texture.
• 2 cups milk: Thins the eggs into a silky custard that permeates each bread cube.
• 1 teaspoon salt: Enhances and balances all the savory flavors throughout the casserole.
• 1 teaspoon black pepper: Adds a warm, subtle kick to the egg custard.
• 1 tablespoon Dijon mustard: Lends a bright tang that cuts through the richness.
• 1 cup cooked ham, diced: Provides savory, meaty pockets reminiscent of a classic Eggs Benedict.
• 1 cup shredded Swiss cheese: Melts into gooey, nutty layers for extra indulgence.
• 1/2 cup hollandaise sauce, warmed slightly: Offers that signature buttery, lemony finish on top.
• 2 tablespoons chopped chives: Sprinkles of fresh onion flavor and vibrant color at the end.
• Butter for greasing the baking dish: Prevents sticking and adds a hint of extra richness.

How To Make Eggs Benedict Casserole

Preparing this casserole is straightforward and perfect for cooks with an intermediate skill level. You’ll start by ensuring your baking dish is well-greased and your oven is properly heated. Then, layer the bread cubes, ham, and cheese evenly before whisking together a smooth egg custard. Press the mixture gently to ensure every cube absorbs flavor, drizzle on the warm hollandaise, and watch it transform into a golden, bubbly masterpiece in the oven. Follow these detailed steps for a flawless, crowd-pleasing brunch dish:

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.

2. Spread the cubed bread evenly in the prepared dish, creating a level base for even cooking.

3. Sprinkle the diced ham and shredded Swiss cheese over the bread cubes, distributing them for balanced bites.

4. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until the mixture is completely smooth and uniform.

5. Pour the egg custard evenly over the bread, ham, and cheese, then press gently with a spatula to help the liquid soak into every cube.

6. Drizzle the warmed hollandaise sauce over the top, ensuring a rich, creamy layer before baking.

7. Bake for 35 to 40 minutes, or until the eggs are fully set and the top turns a beautiful golden brown.

8. Remove from the oven and let rest for 5 minutes; finally, sprinkle with chopped chives just before serving.

Serving Suggestions

This casserole shines on its own, but these pairings will elevate your brunch spread. From light salads to bubbly cocktails, each suggestion balances the richness of the bake and adds fresh or contrasting flavors:

• Crisp Mixed Greens Salad: Toss arugula, spinach, and a lemon vinaigrette to cut through the creamy custard.
• Fresh Berry Medley: Serve strawberries, blueberries, and raspberries for a refreshing burst of sweetness.
• Cheesy Garlic Grits: Spoon warm grits sprinkled with Parmesan alongside the casserole for extra comfort.
• Classic Mimosas: Pair chilled Champagne with fresh orange juice for a bubbly, citrusy accompaniment.

Tips For Perfect Eggs Benedict Casserole

Nailing this Eggs Benedict Casserole every time is all about a few smart tweaks and prep tricks. These friendly tips will help you customize textures, save precious morning minutes, and even add a fun flavor twist. Whether you prefer a more traditional base or a little extra kick, these notes will guide you to casserole perfection:

• You can substitute English muffins for the bread cubes for a more traditional texture.
• Prepare the casserole the night before and refrigerate to allow flavors to meld and save time.
• Store leftovers covered in the refrigerator for up to 2 days and reheat before serving.
• Add a pinch of cayenne pepper to the egg mixture for a subtle spicy kick.

How To Store It

Keeping your casserole fresh and flavorful is easy with the right storage methods. Allow it to cool slightly, then choose one of these approaches to preserve texture and taste, whether you’re enjoying leftovers today or later in the week:

• Refrigerate Covered: Cool to room temperature, then seal with plastic wrap or foil and store in the fridge for up to 2 days.
• Individual Portions: Slice into servings and place each in airtight containers to speed up reheating and prevent flavor transfer.
• Freezing Leftovers: Wrap cooled portions in plastic wrap and foil, then freeze for up to 1 month; thaw in the fridge overnight before reheating.
• Oven Reheat: Preheat to 350°F, place the covered casserole or portion in an oven-safe dish, and bake for 10–15 minutes until warmed through.

Frequently Asked Questions

Here are answers to some common questions about making and enjoying this casserole:

• How long does it take to prepare and bake the Eggs Benedict Casserole?

From start to finish, plan on about 45 to 50 minutes. Preparation—including cubing the bread, whisking the egg mixture, and layering ingredients—takes roughly 10 to 15 minutes. Baking requires 35 to 40 minutes until the eggs are set and the top turns golden brown. Allow an additional 5 minutes of resting time before serving.

• Can I assemble this casserole the night before?

Yes. After layering the bread, ham, cheese, and pouring the egg mixture (through step 5), cover the baking dish tightly and refrigerate overnight. This helps the bread soak up more custard and develop deeper flavor. When ready to bake, remove from the fridge for about 30 minutes, drizzle on the hollandaise, then bake as directed.

• What are suitable bread substitutes if I don’t have day-old bread?

You can use cubed English muffins, croissants, brioche, or even stale dinner rolls. The key is to choose a hearty bread that’s slightly stale or toasted so it absorbs the custard without turning mushy. Cut into uniform cubes so they cook evenly.

• How should I store and reheat leftovers?

Cover any leftovers and refrigerate for up to two days. To reheat, preheat the oven to 350°F and place the casserole in an oven-safe dish. Cover with foil and warm for 10 to 15 minutes until heated through. You can also microwave individual portions for about one minute, though the oven method preserves the texture best.

• Can I make this casserole vegetarian or add extra vegetables?

Absolutely. Simply omit the ham and fold in sautéed spinach, mushrooms, roasted red peppers, or zucchini. You may want to add a bit more cheese to maintain richness. The egg custard base remains the same, so the recipe adapts easily to vegetable variations.

• How can I achieve a crispier, golden-brown top?

For a crisper finish, bake uncovered on the center rack. In the last 2 to 3 minutes, switch the oven to broil on low or sprinkle an extra handful of Swiss cheese on top. Keep a close eye to prevent burning—remove as soon as the top turns a deep golden hue.

• Is it possible to adjust the flavor profile with spices or sauces?

Yes. For a subtle kick, add a pinch of cayenne pepper to the egg mixture. You could also stir in a teaspoon of chopped fresh dill or tarragon for herbal notes. If you like tang, mix a bit of whole-grain mustard with the Dijon or drizzle a thin layer of sriracha into the egg custard.

What Makes This Special

Eggs Benedict Casserole works its magic by combining all the signature flavors of the brunch classic into a single, oven-baked dish that’s as delicious as it is effortless. With layers of custardy bread, savory ham, and gooey Swiss cheese topped by a silky hollandaise drizzle, it’s comfort food at its finest—minus the poaching stress. Its make-ahead ease and adaptability to different breads or spices mean you can print this article, save it for later, and play around with flavors. If you try it or have any questions, drop a comment below—I’d love to hear your feedback!

Print Recipe

Eggs Benedict Casserole

Author: Flora Chen Courses: Appetizer

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Calories: 350

Description

This casserole layers crisp bread cubes, tender ham, and melty Swiss cheese beneath a silky egg custard, finished with warm hollandaise and chives. Perfect for brunch gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

• 12 slices day-old bread cut into cubes

• 8 eggs

• 2 cups milk

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 tablespoon Dijon mustard

• 1 cup cooked ham diced

• 1 cup shredded Swiss cheese

• ¹⁄₂ cup hollandaise sauce warmed slightly

• 2 tablespoons chopped chives

• Butter for greasing the baking dish

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish with butter.
2. Spread cubed bread evenly in the prepared dish.
3. Sprinkle diced ham and shredded cheese over the bread cubes.
4. In a bowl whisk together eggs milk salt pepper and mustard until smooth.
5. Pour the egg mixture evenly over the bread ham and cheese pressing gently to ensure even soaking.
6. Drizzle warm hollandaise sauce over the top of the mixture.
7. Bake for 35 to 40 minutes until the eggs are set and the top is golden brown.
8. Remove from the oven and let rest for 5 minutes then sprinkle with chopped chives before serving.

Note

• You can substitute English muffins for the bread cubes for a more traditional texture.
• Prepare the casserole the night before and refrigerate to allow flavors to meld and save time.
• Store leftovers covered in the refrigerator for up to 2 days and reheat before serving.
• Add a pinch of cayenne pepper to the egg mixture for a subtle spicy kick.

Keywords: eggs benedict casserole, brunch casserole, breakfast casserole, hollandaise sauce recipe, swiss cheese bake, make-ahead brunch