Description
Turn the beloved brunch classic into a cozy, crowd-pleasing casserole! This Eggs Benedict Casserole delivers all the creamy, savory flavors you love, without the fuss of poaching eggs. Perfect for holidays, brunch parties, or a weekend treat.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices of sourdough bread, cubed
- 8 ounces Canadian bacon, diced
- 1 cup shredded cheddar cheese
- 1 cup prepared hollandaise sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Layer half the bread cubes in the dish, then top with Canadian bacon and half the cheese. Add the rest of the bread.
- Pour the egg mixture over the top, pressing down lightly so the bread soaks it in.
- Sprinkle the rest of the cheese on top. Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15 to 20 minutes, until set and golden.
- Drizzle warm hollandaise sauce over the casserole before serving.
Notes
You can prep this casserole the night before and bake it fresh in the morning. Try adding sautéed onions or swapping in sausage or spinach for a flavorful variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 225mg
Keywords: eggs benedict, casserole, brunch, easy breakfast, canadian bacon