Eggs Benedict Casserole

Eggs Benedict Casserole brings everything you love about the classic brunch dish into one easy, make-ahead bake. While traditional Eggs Benedict can feel delicate and time-sensitive, this version simplifies the process beautifully. Instead, you layer toasted bread, savory ham, and a rich egg custard, then finish it with a silky, buttery hollandaise sauce.

Moreover, this casserole delivers the perfect balance of textures. The interior stays soft and custardy, while the top turns lightly golden and crisp. Because the flavors meld together as it bakes, every bite tastes rich, comforting, and satisfying. Even better, it’s designed to be foolproof, making it ideal for both beginners and experienced home cooks.

Interestingly, Eggs Benedict dates back to late 1800s New York, often tied to the Waldorf Hotel. However, casseroles like this modern version make it far more practical for home kitchens. So, whether you’re hosting brunch or planning ahead, this recipe guarantees consistent, delicious results.

Recipe Yield: 6 servings

INGREDIENTS

6 cups cubed day-old brioche or English muffins
1 1/2 cup diced cooked ham
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp black pepper
2 tbsp chopped chives

For the Hollandaise Sauce:
3 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted and warm (not hot)
1/4 tsp salt
1 pinch cayenne pepper
1–2 tbsp warm water (as needed, for consistency)

INSTRUCTIONS

1. Prepare the base:
Lightly grease a 9×13-inch baking dish. Then evenly spread the bread cubes and diced ham across the dish.

2. Make the custard:
In a large bowl, whisk eggs, milk, cream, Dijon mustard, garlic powder, onion powder, salt, and pepper until completely smooth and fully combined.

3. Assemble and soak:
Pour the custard evenly over the bread mixture. Then gently press down so all pieces absorb the liquid. Cover tightly and refrigerate for at least 1 hour, although overnight soaking gives the best results.

4. Bake to perfection:
Preheat oven to 350°F (175°C). Remove casserole from the fridge and let sit for 15–20 minutes. Bake uncovered for 40–45 minutes, until the center is just set and the top is lightly golden. If browning too fast, loosely tent with foil.

5. Prepare foolproof hollandaise:
In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened. Place over gently simmering water (double boiler method, bowl not touching water). Slowly drizzle in warm butter while whisking constantly until thick and smooth. Remove from heat immediately, then stir in salt and cayenne.
Gradually whisk in 1–2 tbsp warm water to create a silky, pourable consistency.
If it starts to split, whisk in 1 tsp warm water off heat to fix instantly.

6. Finish and serve:
Let the casserole rest for 5–10 minutes. Then drizzle warm hollandaise over the top and finish with chopped chives.

Helpful Tips to Perfect This Recipe

• Use proper bread texture: Slightly stale bread is key because it absorbs the custard evenly without collapsing. As a result, the casserole stays structured yet soft inside.
• Don’t skip the rest time: After baking, letting the casserole sit allows the eggs to fully set. Therefore, slices hold beautifully and don’t fall apart.
• Stabilize your hollandaise: Adding a touch of warm water at the end ensures a smooth, pourable sauce. Additionally, it reduces the risk of breaking, making it much more beginner-friendly.