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Easy Creamy Eggs Benedict Casserole Recipe for Perfect Cozy Brunches

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A warm, comforting, and no-fuss casserole that combines creamy hollandaise, poached eggs, Canadian bacon, and bread cubes for an indulgent yet simple brunch dish.

Ingredients

Scale
  • 6 cups day-old French bread or brioche, cubed
  • 8 ounces Canadian bacon, diced
  • 8 large eggs (room temperature)
  • 2 cups whole milk
  • 6 tablespoons unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and white pepper to taste
  • 4 tablespoons unsalted butter, melted and warm
  • 1 cup shredded sharp cheddar or Gruyère cheese (optional)
  • Chopped chives or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter to prevent sticking.
  2. Cube the day-old bread into roughly 1-inch pieces and dice the Canadian bacon. Spread the bread cubes evenly in the baking dish, then sprinkle the bacon over the top.
  3. In a small bowl, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until combined. Set aside.
  4. Gently melt 4 tablespoons of butter in a small saucepan until warm but not browned. While whisking constantly, slowly drizzle the melted butter into the egg yolk mixture to create a smooth, creamy sauce. Season with salt and white pepper to taste. If too thick, add a teaspoon of warm water to loosen.
  5. In a large bowl, whisk together the 8 whole eggs and 2 cups milk. Stir in the melted butter (6 tablespoons) and then fold in the hollandaise sauce. Add salt and pepper to taste.
  6. Pour the egg and sauce mixture evenly over the bread and bacon in the baking dish. Press down gently to ensure the bread soaks up the liquid. Sprinkle shredded cheese over the top if using.
  7. Bake for 40-45 minutes, or until the casserole is set and the top is golden brown. The edges should pull away slightly from the dish. A knife inserted in the center should come out clean.
  8. Let the casserole sit for 5-10 minutes before serving. Sprinkle chopped chives or parsley on top for a fresh finish.

Notes

Use day-old bread to prevent sogginess. Keep melted butter warm but not hot when making hollandaise to avoid curdling. Let casserole rest after baking to firm up. For a crispier top, broil 2-3 minutes watching carefully. Can be assembled the night before and refrigerated. Leftovers reheat best in oven at 325°F for 15 minutes.

Nutrition

Keywords: Eggs Benedict casserole, creamy brunch casserole, easy brunch recipe, Canadian bacon casserole, hollandaise sauce casserole, cozy brunch, make-ahead brunch

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