Eggs Benedict Casserole Recipe

Recipe By Slurrp

Eggs Benedict Casserole is a delicious twist on the classic brunch dish. It features all the components of Eggs Benedict - English muffins, Canadian bacon, poached eggs, and hollandaise sauce - baked together in a casserole dish. This recipe is perfect for feeding a crowd or for a special weekend breakfast or brunch.

3.9
28 Rating -
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Non Vegdiet
3hr total
3hr total
Eggs Benedict Casserole
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ingredients serve

Ingredients for Eggs Benedict Casserole Recipe

  • 3/4 English Muffins, Halved
  • 1.50 Slices Canadian Bacon
  • 1 Large Eggs
  • 1/4 cup Milk
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 Package Hollandaise Sauce Mix
  • as per your need Poached Eggs And Fresh Herbs For Serving

Directions: Eggs Benedict Casserole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375��F.
  • STEP 2.Grease a 9x13-inch baking dish.
  • STEP 3.Arrange the halved English muffins in a single layer in the baking dish.
  • STEP 4.Top the English muffins with the Canadian bacon slices.
  • STEP 5.In a large bowl, whisk together the eggs, milk, salt, and pepper.
  • STEP 6.Pour the egg mixture over the English muffins and bacon.
  • STEP 7.Cover the dish with foil and refrigerate for at least 1 hour or overnight.
  • STEP 8.Bake the casserole, covered, for 30 minutes.
  • STEP 9.Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set.
  • STEP 10.While the casserole is baking, prepare the hollandaise sauce according to the package instructions.
  • STEP 11.Serve the casserole hot, topped with poached eggs and hollandaise sauce.

Cooking Tips

  • You can customize the casserole by adding other ingredients like saut��ed mushrooms, spinach, or cheese.
  • To make poached eggs, bring a pot of water to a simmer, add a splash of vinegar, and gently slide in the eggs. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
  • If you don't have hollandaise sauce mix, you can make a quick version by whisking together melted butter, lemon juice, and a pinch of salt.

Storage and Serving

  • Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the casserole with foil and bake in a preheated oven at 350��F for about 20 minutes, or until heated through.
  • Serve the casserole hot, topped with additional hollandaise sauce and fresh herbs.
Nutrition
value
88
calories per serving
6 g Fat8 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    8g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    8g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    1mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    118mg
  • Selenium
    25mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp