Eggs Benedict Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast casserole combining the flavors of eggs Benedict with English muffins, bacon, asparagus, and hollandaise sauce. It's rich and elegant, ideal for feeding a crowd at brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 English muffins (cut into 1/2-inch cubes)
- 2 (6-ounce) packages Canadian bacon (cut into small pieces)
- 1 1/2 cups fresh asparagus cut into 1-inch pieces
- 5 slices baby swiss cheese (cut into thin strips)
- 8 large eggs
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup shredded mozzarella cheese
- 2 green onions (chopped)
- 2 (1.25-ounce) packets of hollandaise sauce mix (made according to package directions)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1108mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 267mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.