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Easy Flavorful Eggs Benedict Casserole

Easy Flavorful Eggs Benedict Casserole

Discover the delightful simplicity of an Easy Flavorful Eggs Benedict Casserole, a deconstructed brunch classic that brings the elegance of eggs Benedict to your table with minimal fuss. This recipe is perfect for busy mornings, holidays, or any occasion where you want to impress without the stress, transforming a restaurant-worthy dish into an effortless home delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Soaking Time 20 minutes
Total Time 50 minutes
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (16-ounce) loaf day-old French bread or challah cut into 1-inch cubes
  • 6 slices bacon cooked crispy and crumbled
  • 1 cup pre-cooked diced ham
  • 1.5 cups shredded Gruyère cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 6 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg
Hollandaise Sauce (Optional, for serving)
  • 3 large egg yolks
  • 0.5 cup unsalted butter, melted and kept warm
  • 1 tablespoon lemon juice
  • Pinch salt
  • Pinch cayenne pepper

Equipment

  • Baking Sheet
  • 9x13 inch baking dish
  • Large bowl
  • Whisk
  • Aluminum foil
  • Spoon

Method
 

  1. Spread the cubed French bread evenly in a single layer on a large baking sheet. Toast in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden and dried out. This step is crucial for preventing a soggy casserole and ensuring the bread soaks up the custard beautifully. Remove from the oven and let cool slightly.
    1 (16-ounce) loaf day-old French bread or challah
  2. In a large greased 9x13 inch baking dish, layer half of the toasted bread cubes. Sprinkle evenly with the crumbled crispy bacon (or diced ham) and then half of the shredded Gruyère and cheddar cheeses. Top with the remaining toasted bread cubes, followed by the rest of the bacon/ham and cheeses.
    1 (16-ounce) loaf day-old French bread or challah, 6 slices bacon, 1 cup pre-cooked diced ham, 1.5 cups shredded Gruyère cheese, 0.5 cup shredded sharp cheddar cheese
  3. In a large bowl, whisk together the 6 large eggs, 2 cups of whole milk, ½ cup of heavy cream, 2 tablespoons of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg until well combined and smooth. The Dijon mustard adds a subtle tang that cuts through the richness and echoes the traditional Benedict flavor.
    6 large eggs, 2 cups whole milk, 0.5 cup heavy cream, 2 tablespoons Dijon mustard, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon nutmeg
  4. Carefully and evenly pour the egg mixture over the bread, bacon, and cheese layers in the baking dish. Gently press down on the bread cubes with the back of a spoon to ensure they are all submerged in the custard. Let the casserole sit at room temperature for at least 20 minutes (or up to overnight in the refrigerator, covered) to allow the bread to soak up the custard. This soaking period is key for a moist and cohesive casserole.
    1 (16-ounce) loaf day-old French bread or challah, 6 slices bacon, 1 cup pre-cooked diced ham, 1.5 cups shredded Gruyère cheese, 0.5 cup shredded sharp cheddar cheese, 6 large eggs, 2 cups whole milk, 0.5 cup heavy cream, 2 tablespoons Dijon mustard, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon nutmeg
  5. Preheat your oven to 350°F (175°C) if you haven't already. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  6. Remove the aluminum foil and continue to bake for another 10-20 minutes, or until the casserole is puffed up, golden brown on top, and the center is set (a knife inserted near the center should come out clean). If using, prepare your hollandaise sauce while the casserole finishes baking.
    3 large egg yolks, 0.5 cup unsalted butter, melted and kept warm, 1 tablespoon lemon juice, Pinch salt, Pinch cayenne pepper
  7. Let the Easy Flavorful Eggs Benedict Casserole rest for about 5-10 minutes before serving. Serve hot, drizzled with warm hollandaise sauce, and garnished with chopped fresh chives or parsley if desired, for an extra burst of color and freshness.

Notes

The hollandaise sauce is optional but recommended for serving.