Eggs Benedict Casserole Recipe – 6 Points +

Eggs Benedict Casserole

I love having a breakfast ready to go when I wake up in the morning, and I love it even more when it’s something as delicious as an Eggs Benedict Casserole! By making a few healthier adjustments to a typical Eggs Benedict recipe, and making it into a casserole version, I’ve created a delicious and easy breakfast casserole that is prepared the night before and baked in the morning. I also make the Hollandaise Sauce the night before and the just re-heat it in the morning. Each very nicely sized serving is just 6 Points + and it tastes amazing. I’m a really big fan of Hollandaise, and my light Hollandaise sauce recipe that is served with this casserole is so easy and good…and you get a nice 1/4 cup serving! This low calorie Eggs Benedict Casserole is the perfect Weight Watchers Breakfast Recipe for the whole family. Enjoy!

Eggs Benedict Casserole

A breakfast casserole that’s prepared the night before and baked in the morning makes this such an easy and low calorie meal. Just 6 Points + for a nice big piece with a lot of homemade Hollandaise sauce. Delicious, easy, and low prep!

Ingredients

  • 6 light English muffins split and cut into bite sized pieces
  • 1 16oz container liquid egg whites
  • 1 6oz package Healthy Canadian Style Bacon (or lean ham), chopped
  • 1 ½ cups reduced fat milk
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups LaaLoosh’s low calorie Hollandaise sauce

Instructions

  1. Spray a 9”x13” baking dish with non-fat cooking spray.
  2. Place English muffin pieces evenly on bottom. Top with Canadian bacon.
  3. In a medium sized bowl, whisk together the egg whites, milk, garlic powder, onion powder, paprika, salt & pepper.
  4. Pour over the English muffin pieces and Canadian bacon. Cover with plastic wrap and refrigerate overnight.
  5. Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F.
  6. Cover with aluminum foil and bake for 35 minutes. Remove aluminum foil and bake for another 10-15 minutes, or until all egg is cooked through.
  7. Cut into 6 equally sized pieces and serve with my low calorie Hollandaise sauce.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: French

Entire recipe makes 6 servings
Serving size is 1 piece of casserole and ¼ cup Hollandaise sauce
Each serving = 6 Points +

PER SERVING: 250 calories; 3.5g fat; 27g carbohydrates; 24g protein; 4g fiber

Comments

  1. Made this on Sunday for a nice little brunch. It. Was. DELICIOUS. You NEVER fail to thrill us with your food!!! =) =) Happy tummies in my house, guilt free!

  2. Alley @ Alley's Recipe Book says:

    mmm… this looks delicious! i love breakfast foods, but hate waking up early, so this is perfect!

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