Chef Savvy · by Kelley Simmons★ 5.0 (1)
Eggs Benedict Casserole
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 48%
CARBS 30G27% OF CAL
1G FIBER25G OTHER3G TOTAL SUGAR
FAT 25G51% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast casserole layering English muffins, Canadian bacon, and eggs with cheddar cheese, topped with hollandaise sauce. Baked and served warm.
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Nutrition & ingredients
Ingredients
serves 8- 5 large English muffins, cut into bite size pieces
- 12 ounces Canadian bacon, diced
- 1/4 cup green onions, sliced
- 1 cup sharp cheddar cheese, shredded
- 8 large eggs
- 1 1/2 cups milk
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp dijon mustard
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 lemon, juiced
- pinch of salt
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 48%
CARBS 30G27% OF CAL
1G FIBER25G OTHER3G TOTAL SUGAR
FAT 25G51% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1064mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 240mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1064MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.