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Crispy Eggs Benedict Casserole Recipe with Prosciutto and Hollandaise Made Easy

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A crispy Eggs Benedict casserole layered with prosciutto, bread cubes, and eggs, topped with a silky homemade hollandaise sauce. This recipe offers all the classic flavors of Eggs Benedict with less fuss and a satisfying crunch.

Ingredients

Scale
  • 6 cups day-old baguette or sourdough bread, cut into 1-inch cubes
  • 8 large eggs, beaten (room temperature)
  • 1 ½ cups whole milk or half-and-half
  • 6 ounces prosciutto, thinly sliced and roughly chopped
  • 1 ½ cups shredded Gruyère cheese (or Emmental/Swiss)
  • 2 tablespoons melted butter (for coating the baking dish)
  • Salt and freshly cracked black pepper to taste
  • For the hollandaise sauce:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with melted butter to prevent sticking.
  2. Spread the bread cubes evenly in the baking dish. Scatter the chopped prosciutto and shredded Gruyère cheese over the bread.
  3. In a large bowl, whisk together the 8 eggs, 1 ½ cups milk, salt, and pepper until fully combined. Pour this mixture evenly over the bread and prosciutto, pressing gently to help the bread absorb the custard.
  4. Allow the casserole to rest for about 10 minutes to let the bread soak up the egg mixture.
  5. Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy, and the eggs are set but still moist inside.
  6. While the casserole bakes, prepare the hollandaise sauce: In a double boiler or heatproof bowl over simmering water, whisk the 3 egg yolks and lemon juice until the mixture thickens slightly (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper or hot sauce if desired.
  7. Serve the casserole hot with the warm hollandaise sauce spooned over individual portions.

Notes

Use day-old bread for best crispiness. Let the casserole rest before baking to allow the bread to soak up the custard. Watch oven temperature to avoid burning the top; reduce to 325°F if edges brown too quickly. For extra prosciutto crispness, briefly pan-fry before adding. If hollandaise separates, whisk in a teaspoon of warm water to re-emulsify. The casserole can be assembled the night before and baked fresh in the morning.

Nutrition

Keywords: Eggs Benedict casserole, prosciutto casserole, hollandaise sauce, brunch recipe, crispy bread casserole, easy brunch, savory breakfast casserole

Find it online: https://magnetmeal.com/crispy-eggs-benedict-casserole-recipe-with-prosciutto-and-hollandaise-made-easy/