eggs benedict casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 17.1 g
  • Cholesterol: 342.3 mg
  • Sodium: 634.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 21.4 g

View full nutritional breakdown of eggs benedict casserole calories by ingredient
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Number of Servings: 4


    3 whole eggs, 3 egg whites
    3 English muffin, healthy life light multi-grain
    Milk, 2%, 1 cup
    6 slices Hormel Canadian Style Bacon
    dash paprika

    4 egg yolks
    4 tblsp Brummel & Brown, Original Spread made with Yogurt
    lemon juice


To save eggs, I separate the egg yolks for the sauce and the egg whites for the casserole. Remember to add 3 more whole eggs to the casserole.

Assemble the casserole in a baking dish by cutting the english muffins into 1 inch pieces. If you like them to be a little crispy toast them first in a toaster. Then cut the canadian bacon into small piece. Then in a separate bowl mix the egg/egg white with milk until combined and pour over the muffins and bacon in a greased dish. Cover and bake in oven at 375 for 30-35 minutes.

The sauce is best done in a double broiler. Add eggs, butter, lemon juice (to your liking) and 1 tblsp of water and just keep wisking until it all melts together. It will be thin at first but keep whisking and it will thicken up eventually.

When baking complete, cut the whole baking dish into 4 pieces and serve with sauce.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LALAKAMMER.

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