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Eggs Benedict Casserole Recipe

This rich and flavorful Eggs Benedict Casserole Recipe transforms the classic brunch favorite into an easy, make-ahead bake. Featuring tender bread cubes, savory ham, creamy custard, and luscious hollandaise sauce, this dish is perfect for holiday mornings, special gatherings, or relaxed weekend brunches.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 420 kcal

Ingredients
  

For the Casserole:

  • 10 large eggs room temperature
  • 2 cups whole milk or 1½ cups milk + ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 –10 oz cooked ham chopped
  • 6 cups cubed day-old bread brioche, challah, or sourdough
  • 1 cup shredded Gruyère or cheddar cheese optional
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon chopped chives optional, for garnish

For the Hollandaise Sauce:

  • 3 large egg yolks
  • ¾ cup unsalted butter melted and warm
  • 1 tablespoon lemon juice
  • Pinch of cayenne optional
  • Pinch of salt

Instructions
 

Prep the Bread and Ham:

  • Preheat the oven to 350°F (175°C). Cube or tear 6 cups of day-old bread. Lightly toast if very soft. Chop cooked ham into bite-sized pieces.

Make the Custard:

  • In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until smooth and frothy.

Assemble the Casserole:

  • Grease a 9x13-inch baking dish. Layer half the bread, half the ham, and half the cheese. Repeat with remaining ingredients. Pour the custard evenly over the top, pressing gently to soak.

Rest or Chill:

  • Let the casserole rest for 15–20 minutes (or cover and refrigerate overnight for deeper flavor).

Bake:

  • Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and set. Internal temperature should reach 160°F (71°C).

Prepare Hollandaise:

  • In a heatproof bowl, whisk egg yolks and lemon juice over simmering water until thickened. Slowly drizzle in melted butter while whisking constantly until smooth and creamy. Season with salt and cayenne.

Serve:

  • Remove casserole from oven, let rest for 5 minutes, then drizzle with warm hollandaise. Garnish with chives and serve immediately.

Notes

  • Make-Ahead Tip: Assemble the casserole the night before, refrigerate, and bake in the morning.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10–12 minutes.
  • Variations: Substitute smoked salmon for ham for a luxurious twist, or sautéed spinach and mushrooms for a vegetarian option.
  • Hollandaise Shortcut: Use a blender hollandaise or high-quality jarred sauce for convenience.