Overnight Eggs Benedict Casserole Recipe for Brunch Bake

This overnight Eggs Benedict casserole brings together all the flavors of classic eggs benedict without any poaching. It can be assembled the night before, reheats in about 30 seconds, and clocks in at roughly 160 calories per serving.

I adore eggs benedict, but making it from scratch in the morning—especially poaching eggs—is more than I want to handle on a busy day. That’s why this make-ahead Eggs Benedict casserole is a game changer. It captures that breakfast-brunch flavor with minimal morning work: assemble the night before, bake in the morning, and top with hollandaise.

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OVERNIGHT EGGS BENEDICT CASSEROLE

Approximately 160 calories per serving

This casserole is incredibly simple to prepare and stores well for quick breakfasts all week. Below is an organized, easy-to-follow version of the recipe and method, keeping everything clear and practical.

Start by preheating your oven to broil. Tear or chop 3 English muffins into roughly 1-inch pieces (I like light multigrain for a lighter option). Spread the pieces on a baking sheet, lightly spray them with cooking spray, and broil 1–2 minutes per side until browned and crisp.

While the muffins toast, dice 6 oz Canadian bacon (or ham). Lightly oil or spray your baking dish—an oval dish or an 8×8-inch pan works well. Add half the diced Canadian bacon to the dish, then add the broiled muffin pieces and top 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 so the bread has time to absorb the custard.

The next morning, remove the casserole from the fridge and let it sit about 30 minutes to come closer to room temperature. Sprinkle a bit more paprika on top if you like, cover, and bake at 375°F for 35 minutes. Remove the cover and continue baking for another 15–25 minutes (about 20 minutes total), until the center is set and the top is lightly browned.

In the last 10 minutes of baking, prepare a half-package of prepared hollandaise sauce according to the package directions, or make fresh hollandaise if you prefer. Once the casserole comes out of the oven, drizzle the hollandaise over the top and finish with freshly chopped chives.

Serve immediately while warm. If you’ve prepared this for weekly breakfasts, reheat individual portions in the microwave for about 30 seconds. To keep the hollandaise sauce extra saucy, store sauce separately and top each portion as you eat it.

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Description

This overnight Eggs Benedict casserole captures classic benny flavors—English muffin, Canadian bacon, eggs, and hollandaise—without the fuss of poaching. It’s ideal for meal prep and quick reheating, making a delicious breakfast easy on busy mornings.

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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 (or make your own; packaged works fine)

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Instructions

1. Preheat the oven to broil. Chop the English muffins into 1-inch pieces, place on a baking sheet, spray lightly, and broil 1–2 minutes per side until golden and crispy.
2. Dice the Canadian bacon. Lightly spray your baking dish and add half the bacon. Add the toasted muffin pieces, then top with the remaining bacon.
3. Whisk together eggs, milk, onion powder, garlic powder, paprika, and salt and pepper. Pour evenly over the muffin and bacon mixture. Cover and refrigerate overnight.
4. The next morning, let the casserole sit about 30 minutes. Sprinkle with a bit more paprika, cover, and bake at 375°F for 35 minutes. Uncover and bake an additional 20 minutes, or until the center is set.
5. During the final 10 minutes of baking, prepare the hollandaise sauce per package instructions or make it fresh.
6. When baked, drizzle hollandaise over the casserole and garnish with chopped chives.
7. Serve hot and enjoy.

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Notes

Leftovers reheat well—microwave individual servings for about 30 seconds. For maximum sauciness, store hollandaise separately and add it to each portion when reheating.

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Recipe adapted from The Food Charlatan.

Did you try this recipe? Share your experience and any tweaks you made—comments are welcome!