Easy Eggs Benedict Casserole with Asparagus

Easy Eggs Benedict Casserole with Asparagus
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 7.4 g
  • Cholesterol: 168.4 mg
  • Sodium: 490.0 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Easy Eggs Benedict Casserole with Asparagus calories by ingredient


Super easy overnight recipe for brunch Super easy overnight recipe for brunch
Number of Servings: 12


    5 muffin English Muffin
    10 large Egg, fresh, whole, raw
    6 oz Cured Ham
    1 tsp Onion powder
    .5 tsp Salt
    2 cup Asparagus, fresh, chopped
    2.5 cup Milk, 3.25%


Refrigerate overnight before cooking...or at least 8 hours


Chop ham. Split english muffins and toast well. Cut into medium size pieces. Grease glass baking dish. Place half the ham in the bottom. Add the english muffins, and top with the rest of the ham. In large bowl whisk the eggs, salt and onion powder. Add the milk and then pour over the muffins and ham. Cover and refrigerate overnight. Take out about an hour before you want to bake it. Add chopped asparagus. Cover with foil and bake at 375 for 30 minutes. Remove foil and bake additional 15 minutes. (I sprayed the top of the asparagus at this point with some Pam).
Serve with hollandaise sauce, nutrition/calories for sauce not included.

Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user SISSYFEB48.

Member Ratings For This Recipe

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    great - 9/30/19