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Eggs Benedict Casserole

This Eggs Benedict Casserole is rich, creamy, and perfect for brunch. Soft bread, savory ham, fluffy eggs, and a buttery lemon sauce come together in one cozy bake. Prep it ahead and enjoy a warm, comforting breakfast with family or friends.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 6 cups day old bread cut into cubes
  • 2 cups cooked ham diced
  • 8 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • 1 cup shredded mozzarella cheese
Sauce
  • 1/2 cup unsalted butter
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1 pinch salt for sauce

Equipment

  • 9x13 baking dish
  • Mixing Bowl
  • Whisk
  • Saucepan

Method
 

  1. Grease a 9x13 baking dish. Spread the bread cubes evenly in the dish. Sprinkle the diced ham over the bread.
  2. In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, onion powder, garlic powder, and Dijon mustard until smooth.
  3. Pour the egg mixture slowly over the bread and ham. Press the bread down gently so it soaks up the liquid.
  4. Sprinkle shredded mozzarella cheese evenly over the top. Cover with foil and refrigerate for at least 2 hours or overnight.
  5. Preheat oven to 375 F. Bake covered for 30 minutes.
  6. Remove foil and bake for another 15 to 20 minutes until the center is set and the top is lightly golden.
  7. While baking, melt butter gently. Whisk egg yolks with lemon juice and salt. Slowly pour in warm butter while whisking until thick and creamy.
  8. Let casserole rest for 10 minutes. Drizzle warm sauce over the top before serving.

Notes

Use day old bread for best texture. Do not skip chilling time as it helps flavors blend. Avoid overbaking to keep the casserole creamy. You can substitute ham with bacon or Canadian bacon, or add spinach or mushrooms for variation.