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Comforting Eggs Benedict Casserole Recipe with Canadian Bacon and Sourdough Made Easy

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A comforting and easy eggs benedict casserole featuring Canadian bacon, sourdough bread, and a creamy custard base, topped with hollandaise sauce. Perfect for brunch or cozy mornings without the fuss of traditional eggs benedict.

Ingredients

Scale
  • 6 cups cubed sourdough bread (day-old or lightly toasted)
  • 8 ounces Canadian bacon, sliced
  • 8 large eggs, room temperature
  • 2 cups whole milk or half-and-half
  • 4 tablespoons butter, melted
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup hollandaise sauce (store-bought or homemade)
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • Fresh chives, chopped (optional, for garnish)

Instructions

  1. Cube the sourdough bread into roughly 1-inch pieces. Lightly toast if bread is very fresh to avoid sogginess.
  2. Slice Canadian bacon into bite-sized pieces or strips and set aside.
  3. In a large bowl, whisk together eggs, milk or half-and-half, melted butter, Dijon mustard, salt, and pepper until fully combined and slightly frothy.
  4. Grease a 9×13-inch baking dish with butter or non-stick spray.
  5. Spread half of the sourdough cubes evenly in the dish.
  6. Layer half of the Canadian bacon over the bread, then sprinkle with half of the shredded Swiss cheese.
  7. Repeat layers with remaining bread, bacon, and cheese.
  8. Pour the egg mixture evenly over the layered casserole. Press down lightly with a spatula to help bread soak up the custard.
  9. Cover the dish tightly with foil and refrigerate for at least 1 hour or up to 8 hours (optional but recommended).
  10. Preheat oven to 350°F (175°C). Remove foil and bake uncovered for the last 10 minutes to brown the top, total baking time 40-50 minutes, until custard is set and top is golden brown.
  11. Remove from oven and spoon warm hollandaise sauce over individual servings.
  12. Garnish with chopped fresh chives if desired and serve warm.

Notes

Use day-old or lightly toasted sourdough bread to prevent sogginess. Refrigerate casserole before baking for best texture and flavor. If hollandaise sauce is too thick, thin with warm water or lemon juice. Tent casserole with foil if edges brown too quickly. Can be made ahead and refrigerated or frozen in portions.

Nutrition

Keywords: eggs benedict casserole, Canadian bacon casserole, sourdough casserole, brunch recipe, easy breakfast casserole, hollandaise sauce, comfort food

Find it online: https://eliplate.com/comforting-eggs-benedict-casserole-recipe-with-canadian-bacon-and-sourdough-made-easy/