Go Back
The origins of Eggs Benedict are somewhat shrouded in mystery, with several stories claiming to be the true genesis of this iconic dish. One popular account traces its roots back to the late 19th century in New York City, where a Wall Street broker named Lemuel Benedict purportedly ordered a dish of poached eggs on toast with hollandaise sauce and crispy bacon at the Waldorf Hotel. The chef, impressed by the combination, decided to put it on the menu, thus giving birth to the classic Eggs Benedict we know today.

Eggs Benedict Casserole

Discover a delicious twist on a brunch favorite with the Eggs Benedict Casserole. This easy-to-make dish combines all the classic elements of Eggs Benedict—creamy eggs, savory Canadian bacon, and rich hollandaise—into a single baking dish. Perfect for gatherings, it eliminates the hassle of individual servings while still offering amazing flavors and an impressive presentation. Find step-by-step instructions and tips to create this crowd-pleasing centerpiece for your next weekend brunch. Enjoy the convenience of a delectable dish that brings the charm of traditional Eggs Benedict to your table with ease!
Print Recipe Pin Recipe

Ingredients
  

1 large loaf of crusty bread (such as French or Italian), cubed

8 large eggs

2 cups milk

1 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 cup Canadian bacon or ham, diced

1 cup shredded Swiss cheese

1 cup spinach leaves, chopped (optional)

Chives or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Bread Base: Grease a 9x13 inch baking dish. Place the cubed bread evenly in the bottom of the dish.

      Cook the Meat: In a skillet over medium heat, sauté the diced Canadian bacon until slightly crispy. Add in the chopped spinach and cook until wilted (if using). Spread the mixture evenly over the bread cubes.

        Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and smoked paprika until well combined.

          Combine with Cheese: Pour the egg mixture over the bread and meat layer. Gently press down with a spatula to ensure the bread absorbs the liquid. Sprinkle shredded Swiss cheese over the top.

            Bake the Casserole: Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the casserole is set and the top is golden brown.

              Cool and Serve: Let the casserole cool slightly for about 5-10 minutes. Garnish with chopped chives or parsley before slicing and serving.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings