This overnight Eggs Benedict casserole delivers all the flavors of classic eggs benedict without any poaching. Make it ahead, reheat in about 30 seconds, and enjoy a satisfying breakfast that’s only 160 calories per serving.
I’d eat eggs benedict every day if I could, but traditional preparation—especially poaching—takes time I don’t have on weekday mornings. That’s why this make-ahead casserole is perfect: it captures the classic flavors, requires minimal morning effort, and reheats quickly.
OVERNIGHT EGGS BENEDICT CASSEROLE
160 calories per serving
This casserole is incredibly simple to assemble and stores overnight so the baking is quick the next morning. Here’s how to make it:
Start by preheating your oven to broil and cutting 3 English muffins into 1-inch pieces. I used light multigrain English muffins to keep it a bit lighter. Spread the pieces on a baking sheet, spray lightly with cooking spray, and broil 1–2 minutes. Flip and broil another 1–2 minutes until the bread is golden and crisp.
While the muffins broil, dice 6 ounces of Canadian bacon (or ham). Lightly spray an ovenproof dish (an oval dish or an 8×8 glass pan works well). Add half the Canadian bacon to the dish, then add the toasted muffin pieces and top evenly with the remaining bacon.
In a large bowl, whisk together 4 eggs, 1 cup 2% milk, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon paprika, and salt and pepper to taste. Pour the egg mixture evenly over the bread and bacon. Cover and refrigerate overnight.
The next morning, remove the dish from the fridge and let it sit about 30 minutes. Sprinkle a little extra paprika on top, cover, and bake at 375°F for 35 minutes. Uncover and bake an additional 20 minutes, or until the center is set.
During the last 10 minutes of baking, prepare half a package of prepared hollandaise sauce according to the package directions (store-bought mixes are a convenient option). If you prefer, you can make hollandaise from scratch for a fresher taste.
When the casserole is finished, drizzle the hollandaise over the top and sprinkle with fresh chopped chives. Serve immediately for the best texture and flavor.
Leftovers reheat beautifully: microwave individual portions for about 30 seconds. If you want the hollandaise extra saucy, store the sauce separately and add it to each portion when reheating.
Overnight Eggs Benedict Casserole
- Author: Caitlin
- Prep Time: 5 mins
- Cook Time: 55 mins
- Total Time: 1 hour
- Yield: 1 casserole
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Description
This overnight Eggs Benedict casserole combines English muffins, Canadian bacon, eggs, and a creamy hollandaise finish. Prepare it the night before and bake in the morning for an easy, flavorful breakfast that reheats well and keeps portion calories low.
Ingredients
- 3 English muffins (I used light multigrain)
- 6 oz Canadian bacon (or ham)
- 4 eggs
- 1 cup 2% milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika, plus extra for topping
- Salt and pepper to taste
- Fresh chives, chopped
- ½ package prepared hollandaise sauce (plus butter and milk if required by the mix)
Instructions
- Preheat oven to broil. Cut English muffins into 1-inch pieces and spread on a baking sheet. Lightly spray with cooking spray and broil 1–2 minutes, flip, then broil another 1–2 minutes until golden and crisp.
- Dice the Canadian bacon. Lightly spray a baking dish and add half the bacon. Add the toasted muffin pieces, then top with the remaining bacon.
- Whisk together the eggs, milk, onion powder, garlic powder, paprika, and salt and pepper. Pour the mixture evenly over the muffins and bacon. Cover and refrigerate overnight.
- The next morning, let the dish sit at room temperature about 30 minutes. Sprinkle extra paprika on top, cover, and bake at 375°F for 35 minutes. Uncover and bake an additional 20 minutes, or until the center is set.
- In the last 10 minutes of baking, prepare the hollandaise sauce according to the package instructions or make your own.
- When the casserole is done, drizzle with hollandaise and sprinkle with chopped chives. Serve immediately.
Notes
Reheat individual portions in the microwave for about 30 seconds. For the freshest texture and a saucier hollandaise, store the sauce separately and add it to each serving when reheating.
Recipe adapted from The Food Charlatan.
Did this recipe make the cut for you or would you change something? Leave a comment sharing your experience or any tweaks you tried.