Easy Overnight Eggs Benedict Casserole – Better Than Takeout
Savor the luxury of Eggs Benedict anytime with this easy Overnight Eggs Benedict Casserole. No more weekend-only brunch! After making this many times, I discovered the trick to perfectly cooked, creamy eggs every time. The golden, crispy topping is irresistible. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Strawberry Shortcake Icebox Cake and Air Fryer Pineapple Chunks.
Why This Easy Overnight Eggs Benedict Casserole – Better Than Takeout Is Pure Comfort
- Creamy, indulgent eggs every time
- Golden, crispy topping
- Perfect for busy mornings
- Better than takeout
What You'll Need for Easy Overnight Eggs Benedict Casserole – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- English muffins
- Eggs
- Ham
- Heavy cream
- Cheddar cheese
- Salt
- Pepper
- Garlic powder
- Paprika
- Hot sauce (optional)
- Optional: Fresh parsley
- Optional: Hollandaise sauce
📝 Ingredient Notes
- English muffins: Use whole wheat for a healthier twist.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Even heating for perfect eggs → See on Amazon
- Baking dish — Perfect for casseroles and one-pan meals → See on Amazon
How to Make Easy Overnight Eggs Benedict Casserole – Better Than Takeout
- Prepare the egg mixture: Whisk eggs, cream, salt, pepper, and hot sauce (if using) in a bowl. Add cubed ham and shredded cheese. Tear English muffins into bite-sized pieces and add to the mixture. Pour into a greased 9×13-inch baking dish.
- Chill and bake: Cover the dish with foil and refrigerate overnight. In the morning, preheat your oven to 375°F (190°C). Bake for 45-50 minutes, until golden and bubbly.
- Serve: Let it rest for 5 minutes, then serve with fresh parsley and hollandaise sauce if desired.
Cook's Tips for Perfect Easy Overnight Eggs Benedict Casserole – Better Than Takeout
- Common mistake and fix: Don't overcook. The eggs will continue to cook in the hot dish after you take it out of the oven.
- Pro tip: For a healthier version, use whole wheat English muffins and add spinach or mushrooms.
- Pro tip: Make individual portions by greasing muffin tin cups instead of a baking dish.
Storing & Reheating Easy Overnight Eggs Benedict Casserole – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 24 hours ahead.
Freezing Easy Overnight Eggs Benedict Casserole – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeños to the egg mixture.
- Best substitution: Substitute ham with cooked bacon or sausage for a different flavor.
- Make-ahead: This recipe is perfect for meal prepping. Assemble and refrigerate up to 24 hours ahead.
- Scaling: Easily double the recipe for a crowd.
- Troubleshooting: If the casserole is browning too quickly, cover it loosely with foil.
Want to level up this recipe?
Immersion blender — Easy, smooth hollandaise sauce in minutes → Check price on Amazon
Easy Overnight Eggs Benedict Casserole – Better Than Takeout
Ingredients
Main Ingredients
- English muffins
- Eggs
- Ham
- Heavy cream
- Cheddar cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Hot sauce (optional)
Optional Toppings
- Fresh parsley
- Hollandaise sauce
Instructions
- Prepare the egg mixture: Whisk eggs, cream, salt, pepper, and hot sauce (if using) in a bowl. Add cubed ham and shredded cheese. Tear English muffins into bite-sized pieces and add to the mixture. Pour into a greased 9×13-inch baking dish.
- Chill and bake: Cover the dish with foil and refrigerate overnight. In the morning, preheat your oven to 375°F (190°C). Bake for 45-50 minutes, until golden and bubbly.
- Serve: Let it rest for 5 minutes, then serve with fresh parsley and hollandaise sauce if desired.
Notes
- Chef tip: For a spicy kick, add diced jalapeños to the egg mixture.
- Best substitution: Substitute ham with cooked bacon or sausage for a different flavor.
- Make-ahead: This recipe is perfect for meal prepping. Assemble and refrigerate up to 24 hours ahead.
- Scaling: Easily double the recipe for a crowd.
- Troubleshooting: If the casserole is browning too quickly, cover it loosely with foil.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
- Make ahead: Prepare up to 24 hours ahead.
Nutrition Per Serving
- Calories: 480
- Protein: 28g
- Fat: 36g
- Carbs: 18g
- Fiber: 1g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 400mg
- Sat. Fat: 20g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Overnight Eggs Benedict Casserole – Better Than Takeout FAQs
No, this recipe requires oven baking for even cooking.
Overcooking is the most common reason. Remove it from the oven when it's still slightly jiggly in the center.
Yes, Swiss or Gouda work well. For a lighter version, use part-skim mozzarella.
Yes, use gluten-free English muffins or baguette slices.
Melt 1/2 cup butter, then whisk in 3 egg yolks and 1 tbsp lemon juice. Season with salt, pepper, and cayenne. Cook over low heat, stirring constantly, until thickened.
A Warm Final Note
I can’t wait for you to try Easy Overnight Eggs Benedict Casserole – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
