Eggs Benedict Casserole
A hearty and easy-to-prepare casserole that transforms the classic Eggs Benedict into a crowd-pleasing dish, perfect for breakfast or brunch.
Ingredients
Casserole Base
- 12 slices slices of bread (cubed) You can swap in your favorite bread.
- 8 large eggs
- 2 cups milk
- 1/2 cup heavy cream Can substitute with additional milk for a lighter version.
- 1 cup diced cooked ham Leftover ham works well.
- 1 cup shredded cheese Swiss or cheddar works well.
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
For Serving
- Hollandaise sauce For drizzling on top.
- Chopped chives For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cut the bread into cubes and spread them evenly across the bottom of the baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until everything is well combined.
- Pour the egg mixture evenly over the bread cubes, ensuring all pieces are coated.
- Sprinkle the diced ham and shredded cheese generously over the top of the bread.
- Press down gently to ensure the bread is submerged in the egg mixture.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and golden brown on top.
- Serve warm, drizzled with hollandaise sauce and topped with chopped chives.
Notes
You can prepare the casserole ahead of time and refrigerate overnight. Different flavor combinations can keep this dish exciting every time you make it.