You know what’s really annoying? You wake up all hungry, craving a fancy breakfast, but the last thing you want is a 23-step kitchen disaster before coffee hits your bloodstream.
The easy Eggs Benedict Casserole recipe is exactly what swoops in to save you from hangry desperation on weekend mornings (or, let’s be real, a holiday brunch when you’re hosting way too many people). Forget tricky sauce and juggling eggs – this casserole is pretty much a one-pan wonder.
Oh, and if you’re scheming up a feast and want to round out your brunch, you gotta check out some classic sides like this easy homemade focaccia bread recipe that’s almost too good.
Why You Need to Make This Egg Benedict Casserole
Let me just be painfully honest. Trying to poach eggs for a crowd? Madness. If you have houseguests, family, or the occasional hangout with friends (likely with differing opinions on runny yolks, ugh), this easy Eggs Benedict Casserole recipe is a total game changer.
You prep it the night before, which means in the morning, all you have to do is slide it in the oven, drink your coffee, watch your dog do that weird morning stretch, whatever. The result? You get all those classic Eggs Benedict flavors, in one stress-free, crowd-pleasing bake. Nobody’s glued to the stove. No egg poaching fails. Just pure, decadent, “I-can’t-believe-I-made-this” goodness.
Honestly, I’ve pulled this casserole out of the oven, and my kitchen filled with more oohs and ahhs than Thanksgiving turkey. Also, if you’ve never had leftover Eggs Benedict that’s actually better the next day, your life’s about to change.
“I made this for my mother-in-law’s birthday brunch – and she went back for THIRDS. If that’s not a glowing review, I don’t know what is!”
—Ellie M., satisfied kitchen rebel
easy Eggs Benedict Casserole recipe
Ingredient Notes for My Overnight Eggs Benedict Casserole
If you’ve ever made the “real deal” Eggs Benedict, you know the ingredient list isn’t complicated – just feels intimidating. Good news is, this easy Eggs Benedict Casserole recipe doesn’t care if you, like me, sometimes forget half your grocery list at the store.
Let’s get down to brass tacks. First up, you’ll want English muffins (yes, store-bought is fine, you rebel you). Canadian bacon is classic, but I’ve been known to swap in regular ham, or even turkey if I’m feeling wild – or cleaning out the fridge. Eggs, obviously. Milk. Some cheese because, why not.
The real magic? That faux hollandaise sauce poured on top before baking. Lemon juice, butter, a pinch of paprika, and a whisper of hot sauce make it special.
Personally, I like to sprinkle some green onions and maybe a handful of chives for a pop of color. Oh, don’t stress if you’re missing an herb. The easy Eggs Benedict Casserole recipe is forgiving. You can’t really mess this up (I’d know!).
easy Eggs Benedict Casserole recipe
How to Make Eggs Benedict Casserole
Alright, here comes the step-by-semi-chaotic step. My mornings aren’t picture-perfect and neither is my process – but it works every time. Start by chopping those English muffins into bite-sized chunks and scatter them in the bottom of your baking dish. Next up, arrange Canadian bacon (or whichever “meaty thing” you chose) all over the top. Looks like chaos? Perfect.
In a big bowl, whisk eggs with milk, a little salt and pepper. Pour this carefully over your bread and meat mountain, letting it soak in. You can do this part at night, cover it with foil, and chill until morning – overnight magic activated.
Come breakfast hour, melt down butter, add some lemon juice and whisk it up with egg yolks (don’t worry, it’s way easier than traditional hollandaise). Pour it all over your ready-to-bake casserole, sprinkle with cheese and paprika, then set your oven to bubbly perfection. About 40 minutes is usually the trick, but keep an eye out – every oven is as unpredictable as a cat in a sunbeam.
Let it cool a sec before serving. If you like drama, extra hollandaise on the side does not hurt.
easy Eggs Benedict Casserole recipe
How to Store
Okay, here’s the life-saver part. I love a breakfast that leaves me with leftovers for lazy weekday mornings. Just let the casserole cool to room temp. Cover it up with foil or toss in an airtight container.
Pop it in the fridge for up to 3 days. Reheat slices in the microwave for 1-2 minutes, or if you’re fancier, the oven at about 300 degrees til warmed through. Hot tip: don’t freeze, unless you like odd-textured eggs (trust me, big mistake).
If you’ve got more casseroles than friends, send guests home with slices – you’ll be their breakfast hero.
easy Eggs Benedict Casserole recipe
More Breakfast Casseroles to Try
If you’re a casserole convert like me (who isn’t, honestly?), you need options in your recipe arsenal. Here’s how you can round out your brunch rotation (or just keep things interesting on your own):
- Feeling lazy, but want something new? Try my Grandad’s Pancakes Recipe Delicious Easy Breakfast for a fluffy, diner-style treat.
- Need more protein in your life? Check out my savory favorite: Deliciously Easy Homemade Turkey Sausage Patties Recipe.
- Got vegetarians at your table? Whip up a pot of Broccoli Soup Delicious Easy Recipe, because everyone needs their greens.
- For bread lovers: my Easy Delicious Homemade Sourdough Bread Recipe (you will not believe how easy sourdough can be).
easy Eggs Benedict Casserole recipe
Mix and match, serve with fruit, coffee, and lots of laughs – that’s the ultimate breakfast combo, if you ask me.
Wanna keep your brunch life even easier? Get even more dreamy details in this Eggs Benedict Casserole Recipe (Overnight Breakfast Casserole) over at The Food Charlatan – it’ll hook you up with extra tips, topping ideas, and all sorts of breakfast wizardry.
easy Eggs Benedict Casserole recipe
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Easy Eggs Benedict Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Paleo
Description
A simple and stress-free twist on classic Eggs Benedict, perfect for brunch gatherings.
Ingredients
- 4 English muffins, chopped
- 8 oz Canadian bacon (or ham or turkey)
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese
- 1/2 cup butter
- 2 tbsp lemon juice
- 1/4 tsp paprika
- Hot sauce, to taste
- Salt and pepper, to taste
- Chopped green onions and chives, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Chop English muffins into bite-sized pieces and scatter them in the bottom of a baking dish.
- Layer Canadian bacon over the muffins.
- In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the muffin and bacon mixture.
- Cover and refrigerate overnight.
- In the morning, melt butter, mix with lemon juice and egg yolks, then pour over the casserole.
- Sprinkle with cheese and paprika.
- Bake for about 40 minutes, or until bubbly and golden.
- Let cool slightly before serving.
Notes
Serve with extra hollandaise on the side if desired. Great for leftovers, reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
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