Eggs Benedict Casserole: Easy Make-Ahead Brunch for Crowds
Make-ahead eggs benedict casserole with all the classic flavors. Perfect for feeding crowds at brunch with no last-minute stress.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: breakfast
- Cuisine: American
Ingredients
Scale
- 8 cups day-old brioche or challah, cubed,
- 8 oz Canadian bacon, diced,
- 8 large eggs,
- 2 cups whole milk,
- 1/2 cup heavy cream,
- 1 teaspoon Dijon mustard,
- 1/2 teaspoon salt,
- 1/4 teaspoon black pepper,
- 1/4 teaspoon cayenne pepper,
- 1 cup shredded gruyere cheese,
- 2 tablespoons fresh chives, chopped,
- Hollandaise sauce for serving
Instructions
- Butter a 9×13-inch baking dish. Layer half the bread cubes, then Canadian bacon, then remaining bread cubes.
- Whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and cayenne until smooth.
- Pour custard mixture over bread layers, pressing gently to ensure absorption. Top with cheese. Cover and refrigerate at least 4 hours or overnight.
- Remove from fridge 30 minutes before baking. Bake uncovered at 350°F for 45-55 minutes until center is set and top is golden.
- Let rest 10 minutes, then serve with hollandaise sauce and fresh chives.
Nutrition
- Serving Size: 1 slice
- Calories: 385kcal
- Sugar: 8.5g
- Sodium: 680mg
- Fat: 18.2g
- Saturated Fat: 8.5g
- Carbohydrates: 32g
- Fiber: 2.1g
- Protein: 22g
- Cholesterol: 245mg
Find it online: https://dishfoody.com/eggs-benedict-casserole-ricepe/