Name: Eggs Benedict Casserole
Prep time: 20 min
Total time: 285 min
Ingredients: 2 (6 ounce) packages uncured Canadian bacon, chopped; 1 (12 ounce) package whole-wheat English muffins, split and cut into 1-inch pieces; 10 large eggs; 0.5 teaspoon garlic powder; 0.25 teaspoon kosher salt; 3 cups 2% reduced-fat milk, divided; 0.25 teaspoon paprika; 3 tablespoons torn fresh flat-leaf parsley leaves; 2 tablespoons unsalted butter; 0.5 cup low-fat buttermilk; 2 tablespoons cornstarch; Pinch of cayenne pepper; 2 tablespoons fresh lemon juice (from 1 large lemon)

Eggs Benedict Casserole

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An eggs Benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. We suggest making the sauce while your casserole cooks and serving the final product with some fresh fruit.

Pam Lolley

Updated on October 10, 2019

Prep Time:

20 mins

Additional Time:

4 hrs 25 mins

Total Time:

4 hrs 45 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 (6 ounce) packages uncured Canadian bacon, chopped
1 (12 ounce) package whole-wheat English muffins, split and cut into 1-inch pieces
10 large eggs
½ teaspoon garlic powder
¼ teaspoon kosher salt
3 cups 2% reduced-fat milk, divided
¼ teaspoon paprika
3 tablespoons torn fresh flat-leaf parsley leaves
2 tablespoons unsalted butter
½ cup low-fat buttermilk
2 tablespoons cornstarch
Pinch of cayenne pepper
2 tablespoons fresh lemon juice (from 1 large lemon)

Directions

Place half of the Canadian bacon in a lightly greased (with cooking spray) 13-x 9-inch baking dish. Top with English muffin pieces; top with remaining Canadian bacon. Whisk together 8 eggs, garlic powder, salt and 2 cups of the milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
Preheat oven to 375 degrees F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.
While casserole bakes, melt butter in a small saucepan over low. Cook, swirling pan until butter turns light golden, 1 to 2 minutes; pour into a small bowl and set aside.
Whisk together buttermilk, cornstarch and cayenne pepper in a heavy-bottomed, medium saucepan until smooth. Whisk in remaining 2 eggs and 1 cup milk. Cook over medium-low, whisking constantly, until mixture comes to a simmer; cook, whisking constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.

Nutrition Facts (per serving)

211	Calories
9g	Fat
17g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 211
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 2g	7%
Total Sugars 6g
Protein 16g	32%
Total Fat 9g	12%
Saturated Fat 4g	20%
Sodium 565mg	25%
Calcium 186mg	14%
Potassium 229mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.