Eggs Benedict Casserole Recipe

Name: Eggs Benedict Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Cuisine: American
Ingredients: 1 loaf French bread, cut into 1-inch cubes (about 12 cups); 8 large eggs; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon onion powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 8 slices Canadian bacon, chopped; 1/4 cup fresh chives, chopped; 1 packet (1 oz) hollandaise sauce mix; 1/2 cup unsalted butter; 1 cup whole milk (for sauce)

I’ll never forget the first time I tried to make Eggs Benedict Casserole Recipe for a big family brunch. I was so proud of myself for trying something fancy, but I completely forgot to grease the baking dish. We spent the next twenty minutes chiseling out what looked like a savory bread brick. My cousin still calls it my “cement surprise,” but hey, it tasted amazing once we got it on a plate. That’s the thing about this dish—even when it goes wrong, it’s still pretty darn good. It’s become my go-to for lazy weekends and showing off a little.

Recipe Card

Recipe Title	Eggs Benedict Casserole Recipe
Servings	8
Prep Time	20 minutes
Cooking Time	50 minutes
Calories	approx. 420 per serving

Ingredients

1 loaf French bread, cut into 1-inch cubes (about 12 cups)
8 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
8 slices Canadian bacon, chopped
1/4 cup fresh chives, chopped
1 packet (1 oz) hollandaise sauce mix
1/2 cup unsalted butter
1 cup whole milk (for sauce)

That French bread is key. I used a super crusty artisan loaf once and it just didn’t soak up the custard right. Stick with a softer French or Italian loaf from the grocery store bakery. And the Canadian bacon? I subbed in regular ham once and it was way too salty. Learned that lesson the hard way for sure.

Directions

Grease a 9×13 inch baking dish really, really well. I mean it.
Spread the bread cubes evenly in the prepared dish.
In a large bowl, whisk together the eggs, 2 cups of milk, heavy cream, onion powder, paprika, salt, and pepper.
Pour this egg mixture evenly over the bread cubes.
Sprinkle the chopped Canadian bacon and half of the chives over the top.
Press everything down gently with a spatula so the bread soaks up the liquid.
Cover and refrigerate for at least 4 hours, or ideally overnight.
Preheat your oven to 375°F (190°C).
Bake the casserole, uncovered, for 45-50 minutes until the top is golden and the center is set.
While it bakes, make the hollandaise sauce according to the packet directions using the butter and 1 cup of milk.
Let the casserole cool for 10 minutes before serving.
Drizzle with hollandaise sauce and garnish with the remaining fresh chives.

The pressing down step is so simple but so important. I was in a rush one morning and skipped it. The top layer of bread was dry and crunchy while the bottom was a soggy mess. Now I always take that extra ten seconds to press it all down. It makes all the difference for an even, perfect bake.

I love how this Eggs Benedict Casserole Recipe turns a fancy restaurant breakfast into an easy dinner or a stress-free weekend comfort food. It’s a total family favorite because everyone can just scoop out a piece and dig in. The leftovers reheat surprisingly well, too, though the hollandaise is always best fresh. Next time, I might throw in some spinach to feel a little healthier, but my husband says not to mess with a good thing.

The best part is that it’s a one-pot wonder. Well, one baking dish and one saucepan for the sauce. I’m all about minimizing cleanup. I’ve made this for new moms, for holiday mornings, and just because. It never fails to impress, even with my occasional mistakes. It’s just one of those dishes that feels special without being complicated.

My biggest win was when my kids, who usually turn their noses up at anything “fancy,” asked for seconds. They didn’t even care that it was called Eggs Benedict. To them, it was just cheesy, bacony, eggy goodness. That’s a win in my book any day of the week.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	25g	27g	20g

Okay, so it’s not exactly a health food. I was a little surprised by the fat content, but hey, it’s a treat! I’ve tried making it lighter by using 2% milk and skipping the heavy cream. It was… fine. A little less rich, but still tasty. For my gluten-free friend, I used a GF bread and it worked great! Just make sure the bread isn’t too airy.

Ingredient Swaps

Ingredient	Substitution
Canadian Bacon	Ham or Turkey Bacon
Heavy Cream	Half-and-Half
French Bread	English Muffins or Croissants
Packet Hollandaise	Homemade Hollandaise

I’ve tried most of these! The turkey bacon was a total fail—it got weirdly dry and chewy. But using croissants instead of bread was a glorious, buttery success. It was so rich, we could only eat small pieces. As for the hollandaise, I tried making it from scratch once. Let’s just say I ended up with a curdled, lemony soup and had to run to the store for a packet. The packet mix is my friend.

Tips

Don’t skip the refrigeration step. It’s non-negotiable for the right texture.
Let the casserole rest for 10 minutes after baking. It firms up and is way easier to serve.
Make the hollandaise sauce right before serving. It doesn’t hold up well.
If the top is browning too fast, tent it loosely with foil.

That rest period tip I learned the hard way. I was so hungry one time I cut into it straight from the oven. It just fell apart into a delicious but sloppy pile on everyone’s plates. Waiting those ten minutes feels like forever, but it’s worth it for those perfect, neat squares.

FAQ

Can I make this entirely the night before?
You can prep the casserole part the night before, but wait to make the hollandaise sauce until the morning. I made the sauce ahead once and reheated it. It separated into a greasy, sad puddle. Just don’t do it.

My center is still jiggly after 50 minutes! What do I do?
Oh yeah, that’s happened to me. My oven runs cool. Just pop it back in for another 5-10 minutes. If the top is getting too dark, throw a piece of foil over it. No one will know!

Can I freeze the leftovers?
You can freeze the baked casserole (without sauce), but the texture of the eggs changes a bit. It’s a little more rubbery when thawed. It’s still edible, but not quite as good. We usually just eat it within a couple days.

That’s everything I know about making Eggs Benedict Casserole Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.