LaaLoosh

Eggs Benedict Casserole Recipe

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eggs benedict casserole

I love having 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 then just reheat 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

Eggs Benedict Casserole Recipe

Wendy Zitzman
5 from 1 vote
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!
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings6
Calories250

Ingredients
 

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

Instructions
 

  • Spray a 9”x13” baking dish with nonfat cooking spray.
  • Place English muffin pieces evenly on the bottom. Top with Canadian bacon.
  • In a medium-sized bowl, whisk together the egg whites, milk, garlic powder, onion powder, paprika, salt and pepper.
  • Pour over the English muffin pieces and Canadian bacon. Cover with plastic wrap and refrigerate overnight.
  • Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375 F.
  • 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.
  • Cut into 6 equally sized pieces and serve with my low-calorie Hollandaise sauce.

Nutrition

Nutrition Facts
Eggs Benedict Casserole Recipe
Serving Size
 
1 piece of casserole and ¼ cup Hollandaise sauce
Amount per Serving
Calories
250
% Daily Value*
Fat
 
3.5
g
5
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
CourseBreakfast and Brunch Recipes, Main Course Recipes
CuisineAmerican Recipes, French Recipes
DietLow Calorie Recipes, Low Fat Recipes
KeywordEggs Benedict Casserole
Cooking Method: Baking Recipes
Main IngredientEgg Recipes
CategoryCasserole Recipes
Tried this recipe?Let me know how it was!

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Author

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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2 Comments

  1. Nicole B Reply

    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 Reply

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