This eggs benedict casserole is one of those recipes that feels a little special, which is probably why it became our Easter morning tradition, but honestly, it deserves a spot in your regular rotation. If you love classic eggs benedict but don’t want to deal with poaching eggs or timing everything perfectly, this is the easiest way to get all those same flavors in one simple dish.
Everything bakes together in a 9 x 13 casserole, and you finish it with a quick blender hollandaise that makes it feel elevated with very little effort. It’s hearty, protein-rich, and perfect for holidays, brunch gatherings, or even meal prep for the week.
Why You’ll Love This Eggs Benedict Casserole
Eggs
Eggs are one of the most nutrient-dense foods you can include at breakfast, providing high-quality protein along with essential nutrients like choline, which is critical for brain development, especially during pregnancy and early childhood. They also contain fat-soluble vitamins like A, D, E, and K, supporting hormone health and overall cellular function.
Sourdough bread
Traditional sourdough undergoes fermentation, which helps break down gluten and phytic acid, making it easier to digest and improving mineral absorption. Compared to conventional bread, it tends to have a gentler impact on blood sugar and pairs well with protein and fat for a more balanced meal.
Spinach
Spinach brings in fiber, folate, iron, and magnesium, all of which support energy production, detoxification, and nervous system health. It’s an easy way to incorporate greens into a meal that might otherwise lean heavier, helping balance both nutrients and flavor.
Ham
Ham adds a savory, satisfying element along with protein to help stabilize blood sugar and keep you full longer. Using a slightly more generous amount ensures you get that classic eggs benedict flavor in every bite.
Dairy (milk, cream, gruyere)
Dairy contributes protein, healthy fats, and calcium, all important for bone health and satiety. The fat content also helps with the absorption of fat-soluble vitamins and makes this dish more satisfying and nourishing, especially for growing kids or postpartum moms needing more energy.
Ingredients
For the Casserole
2 cups sourdough bread, cubed (or your favorite gluten-free bread)
8 oz ham, sliced thinly or cubed into bite-sized pieces
1 tub baby spinach
1 Tbsp butter + pinch of sea salt (for cooking spinach)
16 eggs
1 tsp dijon mustard
1 tsp paprika
1/2-1 tsp sea salt
1/4 tsp black pepper
¾ cup whole milk
¼ cup heavy cream
4 oz gruyere cheese, shredded
4 green onions, sliced
For the Hollandaise Sauce
4 egg yolks (save the whites for omelets or scrambles)
1 Tbsp lemon juice
1 tsp dijon mustard
Pinch of sea salt
½ cup butter, melted
How to Make Eggs Benedict Casserole
Preheat oven to 375°F
In a skillet, cook the spinach in butter with a pinch of sea salt until wilted. Let cool slightly, then wring out excess moisture and roughly chop.
Grease a 9 x 13-inch casserole dish with butter. Evenly distribute cubed bread, ham, spinach, gruyere, and green onions.
In a bowl, whisk together eggs, milk, cream, dijon, paprika, and salt
Pour the egg mixture evenly over the casserole. Let it sit for 10–15 minutes so the bread can absorb the liquid, alternatively you can pop in the fridge at this stage and let it soak overnight.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden
While the casserole bakes, make the hollandaise. Add egg yolks, lemon juice, dijon, and salt to a blender and pulse for 2-3 seconds only. Then, with the blender running, slowly stream in melted butter until thick and creamy.
Serve casserole warm with hollandaise drizzled over the top, then finish with additional sliced green onions and fresh chives.
Tips + Variations
Make ahead
You can assemble this the night before, cover, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed.
Swap ingredients
This is flexible—use bacon or breakfast sausage instead of ham, or skip the meat entirely for more of a florentine-style casserole.
Greens
If using frozen spinach, be sure to thaw and squeeze out as much liquid as possible.
Serving
This is a complete meal on its own, but you could pair with fresh fruit or a simple salad to round it out.
Makes 10-12 servings
Macros per serving:
Calories: 290–345
Protein: 16–19 g
Carbohydrates: 5–8 g
Fat: 22–26 g