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Eggs Benedict Casserole Recipe
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
45
minutes
mins
Total Time
Total Time
55
minutes
mins
Servings
Servings
6
Calories
Calories
250
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.