Eggs Benedict Casserole A Creamy, Savory Brunch Bake
Eggs Benedict Casserole is a baked version of the classic brunch dish.It combines bread, eggs, and savory meat in a creamy custard base.The dish is topped with rich hollandaise sauce for signature flavor.It’s ideal for make-ahead meals and large gatherings.The texture is soft, creamy, and slightly crisp on top.A perfect balance of comfort, elegance, and convenience.
Ingredients
For the Casserole
- 6 cups cubed bread (English muffins preferred)
- 6 large eggs
- 2 cups milk
- 1 cup cooked ham or Canadian bacon (chopped)
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp melted butter
For the Hollandaise Sauce
- 3 egg yolks
- ½ cup melted butter
- 1 tbsp lemon juice
- Salt to taste
- Pinch of cayenne pepper
Instructions
- Grease a baking dish with butter.
- Spread cubed English muffins evenly in the dish.
- Sprinkle chopped ham or bacon over the bread.
- In a bowl, whisk eggs, milk, onion powder, paprika, salt, and pepper.
- Pour the egg mixture evenly over the bread.
- Press lightly to ensure bread absorbs the custard.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 180°C (350°F).
- Bake uncovered for 40–45 minutes until set and golden.
Notes
- Use day-old bread for better texture.
- Canadian bacon gives authentic flavor.
- Do not skip resting time—it improves taste.
- Hollandaise should be served fresh.
- Avoid overheating sauce to prevent curdling.
- Add spinach for a veggie twist.
- Adjust seasoning to taste.
- Use whole milk for creaminess.