This overnight eggs benedict casserole is loaded with all your benny favorites, but has no poaching required! Can be made in advance, reheats within 30 seconds and has unbelievable flavor! AND only 160 calories per serving!
If I had it my way I’d eat eggs benedict every. dang. day. But unless a waitress is bringing it to my table for Sunday brunch, it’s not happening. Why? Because it’s time-consuming and I’m incredibly lazy in the morning. Frying an egg can be too much work when I’m tired, so poaching an egg is completely out of the question.
So when I found this recipe for an eggs benedict casserole I almost fainted from excitement. When I found out it was a MAKE AHEAD recipe, I actually did. After I came back to consciousness I immediately whipped up this dish to have as my breakfast for the week. And now I AM eating eggs benny every. dang. day…..and in under 30 seconds!
OVERNIGHT EGGS BENEDICT CASSEROLE
160 calories per serving
My stomach is seriously growling looking at this beauty. I’m going to try to make it through this post without going and eating the last piece! Here we go:
So the best part about this recipe is how ridiculously easy it is. It’s almost like a crock pot meal because you just dump the ingredients in and let it cook.
To prep the ingredients you’re going to first preheat your oven to broil then chop up 3 English muffins into 1-inch pieces. (I used light multigrain muffins to make this a little healthier.) Throw the pieces onto a baking sheet, spray with cooking spray, and broil for 1-2 minutes. Flip them over and broil for another 1-2 minutes, or until the bread is brown and crispy.
Meanwhile, dice up 6 oz of Canadian bacon. Spray a cooking dish (I used an oval dish but you could use an 8×8 glass pan), and toss in half of the Canadian bacon. Once the English muffins are broiled, throw them into the dish then top evenly with the remaining Canadian bacon.
In a large bowl, whisk together 4 eggs, 1 C of 2% milk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp paprika, and salt and pepper to taste. Once combined, pour it evenly on top of the English muffins and bacon. Cover and refrigerate overnight. 
The next morning, pull the dish out of the fridge and let it sit for about 30 minutes. Top with some extra paprika, cover, and bake at 375 for 35 minutes. Uncover and bake for an additional 20 minutes, or until the center is set.
In the last 10 minutes of baking, prepare 1/2 package of hollandaise sauce according to the package. (I used Knorr). Alternatively, you could be less lazy than me and make your own hollandaise sauce from scratch. I think the packaged sauce works just fine 🙂
Once the casserole is done baking, drizzle the hollandaise sauce on top and then top some fresh chopped chives. (Side note: I didn’t make it to the end of the post and I had to go devour that last piece! 😛 )
Serve immediately. Your family or guests will GOBBLE this up! Or if you’re like me and you just meal prepped this for the week, trust that you’ll look forward to having a piece every morning!
You can reheat leftovers by popping them in the microwave for about 30 seconds. (If you want the hollandaise to be super saucy then don’t top the casserole, just reheat it separately and top each piece as you eat it throughout the week!)
Enjoy! 🙂
If you’re looking for more egg-cellent breakfast choices, check these ones out!
Bacon and Gruyére Breakfast Casserole
Poached Eggs over Chicken Sausage and Veggies
Bacon and Cheese Omelette Cups
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This overnight eggs benedict casserole is loaded with all your benny favorites, but has no poaching required! Can be made in advance, reheats within 30 seconds and has unbelievable flavor! AND only 160 calories per serving!
Ingredients
- 3 english muffins (I used light multigrain)
- 6 oz canadian bacon (or ham)
- 4 eggs
- 1 C 2% milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika, plus extra for topping
- Salt and Pepper to taste
- Fresh chives, chopped
- 1/2 package of prepared hollandaise sauce (you will need butter and milk for this!)
Instructions
- Preheat your oven to broil and chop up 3 english muffins into 1 inch pieces. Throw the pieces onto a baking sheet, spray with cooking spray, and broil for 1-2 minutes. Flip them over and broil for another 1-2 minutes, or until the bread is brown and crispy.
- Meanwhile, dice up 6 oz of canadian bacon. Spray a cooking dish (I used an oval dish but you could use an 8×8 glass pan), and toss in half of the canadian bacon. Once the english muffins are broiled, throw them into the dish then top evenly with the remaining canadian bacon.
- In a large bowl, whisk together 4 eggs, 1 C milk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp paprika, and salt and pepper to taste. Once combined, pour it evenly on top of the english muffins and bacon. Cover and refrigerate overnight.
- The next morning, pull the dish out of the fridge and let it sit for about 30 minutes. Top with some extra paprika, cover, and bake at 375 for 35 minutes. Uncover and bake for an additional 20 minutes, or until the center is set.
- In the last 10 minutes of baking, prepare 1/2 package of hollandaise sauce according to the package.
- Once the casserole is done baking, drizzle the hollandaise sauce on top and then top some fresh chopped chives.
- Serve immediately. Enjoy!
Notes
You can reheat leftovers by popping them in the microwave for about 30 seconds. (If you want the hollandaise to be super saucy then don’t top the casserole, just reheat it separately and top each piece as you eat it throughout the week!)
Keywords: eggs benedict, overnight breakfast, easy breakfast, make-ahead
**Recipe adapted from The Food Charlatan (thank you, Karen!! This will be a new staple for me!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
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