Name: Overnight Eggs Benedict Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 1 casserole
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!)

This overnight eggs benedict casserole is loaded with all your benny favorites, can be made in advance, and has unbelievable flavor! AND only 186 calories per serving (5 SP)!

Raise your hand if you hate mornings as much as me! I’ve been a night owl since birth and I hate having to wake up early. I’ve complained about this before but the world doesn’t seem to be listening to me, so I’m just going to keep complaining about it. 🙂

On the mornings when I am forced to wake up early (because, you know, adulting and bills require it), my favorite part of my morning routine is sitting down for breakfast. This mostly stems from my obsession with eggs, as I eat them almost every morning! I’m always looking for new twists on how to serve them up, and I’m especially looking for ways to make it easier and less time consuming. Because some days frying an egg for 45 seconds is just too taxing, you know?

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. When frying an egg is too much work, 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 went to the grocery store so I could prep this to have as my breakfast for the week. And now I’m eating eggs benny every. dang. day. Plus, it’s ready to eat within 30 seconds!

OVERNIGHT EGGS BENEDICT CASSEROLE

186 calories per serving

5 SP 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

Cauliflower Benedict

Poached Eggs over Chicken Sausage and Veggies

Bacon and Cheese Omelette Cups

Ham and Egg Casserole

Loaded Breakfast Bowls

Cheddar Bay Egg Fluffs

Overnight Eggs Benedict Casserole

Author: Cuts and Crumbles
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hour
Yield: 1 casserole
Category: Breakfast

Description

This overnight eggs benedict casserole is loaded with all your benny favorites, can be made in advance, and has unbelievable flavor! AND only 186 calories per serving (5 SP)!

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 the 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 the 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 the eggs, milk, onion powder, garlic powder, 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

5 SP per serving
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!)