Eggs Benedict Casserole Recipe

Recipesfull introduces to you: Breakfast Casserole Recipes. (Eggs Benedict Casserole Recipe). Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 8hrs

Total: 9hrs10 mins

Servings: 10

Yield: 1 9x13-inch casserole

Eggs Benedict Casserole Recipe

Ingredients

cooking spray

8 large eggs

2 cups milk

3 green onions

chopped

1 teaspoon onion powder

1 teaspoon salt

¾ pound Canadian bacon

cut into 1/2-inch dice

6 English muffins

cut into 1/2-inch dice

½ teaspoon paprika

1 (.9 ounce) package hollandaise sauce mix

1 cup milk

¼ cup margarine

Slow Cooker Egg Casserole

Breakfast and Brunch

Directions

Step 1

Spray 9x13-inch baking dish with cooking spray.

Step 2

Whisk eggs 2 cups milk green onions onion powder and salt together in a large bowl until well mixed.

Step 3

Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

Step 4

Preheat the oven to 375 degrees F (190 degrees C).

Step 5

Sprinkle casserole with paprika; cover with aluminum foil.

Step 6

Bake in preheated oven until eggs are nearly set about 30 minutes; remove foil. Continue baking until eggs are completely set about 15 more minutes.

Step 7

Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil stirring frequently. Reduce heat to medium-low simmer and stir until thickened about 1 minute. Drizzle sauce over casserole to serve.

Nutritional Information

Eggs Benedict Casserole Recipe

Servings Per Recipe:10

Calories: 281.3

% Daily Value *

Protein: 17.5g 35%

Carbohydrates: 21.2g 7%

Dietary Fiber: 0.2g 1%

Sugars: 4g

Fat: 14.1g 22%

Saturated Fat: 4.5g 22%

Cholesterol: 174.4mg 58%

Vitamin A Iu: 680.1IU 14%

Niacin Equivalents: 5mg 38%

Vitamin B6: 0.3mg 16%

Vitamin C: 1.2mg 2%

Folate: 41.9mcg 11%

Calcium: 183.3mg 18%

Iron: 1.6mg 9%

Magnesium: 20.6mg 7%

Potassium: 305.8mg 9%

Sodium: 1053.3mg 42%

Thiamin: 0.3mg 31%

Calories From Fat: 126.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.