Description

A hearty and delicious twist on the classic Eggs Benedict, this make-ahead casserole is perfect for brunch gatherings or busy mornings. Made with crusty bread, savory ham, a rich egg custard, and topped with luscious hollandaise sauce, it brings gourmet flair with minimal effort.

Ingredients

1 loaf crusty bread (brioche, baguette, or English muffins), cubed and toasted

2 cups diced Canadian bacon or ham

8 large eggs

1 1/2 cups whole milk

1/2 cup heavy cream

1 cup shredded Swiss or Gruyère cheese (optional)

1/2 tsp salt

1/4 tsp black pepper

Pinch of ground nutmeg

Chopped chives or parsley (for garnish)

1 cup hollandaise sauce (store-bought or homemade)

Instructions

Cube and toast the bread until lightly golden.
Grease a 9×13-inch baking dish. Spread the bread evenly and top with diced ham.
In a large bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg. Pour over the bread and ham.
Cover and refrigerate overnight (at least 6 hours).
Preheat oven to 375°F (190°C). Bake uncovered for 45-50 minutes, until golden and set.
While baking, prepare or warm the hollandaise sauce.
Let casserole rest 5-10 minutes before slicing. Drizzle with hollandaise and garnish with herbs.

Prep Time: 20 minutes
Chill Time + Bake Time: 6+ hours (overnight) + 45-50 minutes
Category: Breakfast