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Creamy High-Protein Eggs Benedict Casserole

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A creamy, high-protein breakfast casserole combining the flavors of classic eggs benedict with the ease of a baked dish. Perfect for busy mornings or brunch, featuring Canadian bacon, a rich custard, and melty cheese.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 8 oz Canadian bacon, sliced
  • 6 cups cubed day-old French bread or sourdough
  • 1 cup shredded sharp cheddar or Gruyère cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 4 tablespoons butter, melted
  • Salt and pepper to taste
  • Fresh chives or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Cube 6 cups of day-old French bread into roughly 1-inch pieces. Slice 8 oz Canadian bacon into bite-sized strips. Lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, cook Canadian bacon slices until browned and slightly crispy, about 3-4 minutes per side. Set aside to cool slightly.
  3. In a large bowl, whisk together 8 large eggs, 1 cup whole milk, 1/2 cup heavy cream, and 4 oz softened cream cheese until smooth and silky. Add 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 4 tablespoons melted butter. Season with salt and pepper to taste.
  4. Layer half of the cubed bread evenly in the prepared baking dish. Scatter half of the cooked Canadian bacon over the bread, then sprinkle half of the shredded cheese (about 1/2 cup). Repeat with remaining bread, bacon, and cheese.
  5. Pour the custard mixture evenly over the layered ingredients, pressing down gently with a spatula so the bread soaks up the custard.
  6. Let the casserole sit at room temperature for 15 minutes to allow the bread to absorb the custard fully.
  7. Bake uncovered for 35-40 minutes until the top is golden brown and a knife inserted in the center comes out clean.
  8. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh chives or parsley if desired.
  9. Cut into squares and serve warm.

Notes

Letting the casserole sit for 15 minutes before baking is crucial for the bread to absorb the custard and avoid dry spots. Use room temperature eggs for smooth custard. Avoid overcooking Canadian bacon to prevent rubbery texture. If the top browns too fast, cover loosely with foil during baking. For dairy-free or vegetarian versions, substitute ingredients as suggested.

Nutrition

Keywords: eggs benedict casserole, high protein breakfast, Canadian bacon casserole, creamy breakfast bake, easy brunch recipe

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