If you ask my family what their all-time favorite breakfast is, the answer would be Eggs Benedict. I have been on a crusade for a couple of years now to make a low calorie Hollandaise sauce to no avail. I’ve made one that had great flavor but was too runny. I’ve managed to make one with a lovely consistency but the flavor was lacking. I have yet to make a low calorie version that is both thick and delicious. Truth be told, I’ve given up on Hollandaise sauce for now. I have not given up on the idea of Eggs Benedict however. With a little ingenuity and thinking outside the box, I’ve come up with a healthy Eggs Benedict Breakfast Casserole with some added spinach to boost the nutrition.
Luckily this breakfast casserole is infinitely easier to make than Eggs Benedict. I don’t have to worry about getting all the components done at the same time. That was always tricky to make sure the poached eggs were hot, the English muffins toasted and the Hollandaise perfectly cooked. For this breakfast casserole, you mix the ingredients in a bowl and pour it into a baking dish. Then top with English muffins. You can get creative here. In this one I put the English Muffins halves on top. I’ve made this again where I cut all the English muffins into quarters and made a pretty pattern on top. You can place the English muffins with whichever side you want showing. How simple is that?
My trouble with Hollandaise seemed to be following me with this recipe, too. I tried very hard to get the flavor of Eggs Benedict by using lemon juice and mustard. The breakfast casserole was good, but it did not in the slightest taste like Eggs Benedict. After a bit of cursing the Hollandaise Gods, I decided to submit and use a Hollandaise mix. Word of warning! Read the nutritional value on the back of the packets. Some brands had twice as many calories as others. Twice!
How did they do that? Needless to say, I used the lowest calorie one. The flavor was perfect and the Hollandaise mix had a bonus effect. The texture of the eggs was lovely. The egg mixture set a little firmer but was not rubbery. I loved that bonus. I almost forgot about the ham. Chances are you are having ham for Thanksgiving or Christmas. Use that leftover ham to make Eggs Benedict Breakfast Casserole
The inspiration for spinach came from the sister recipe of Eggs Benedict, Eggs Florentine. I really wanted vegetables in my breakfast casserole. I feel so good when I start my day with a serving of vegetables. Surprise upon surprise, my leafy green vegetable hating daughter gobbled it up, spinach and all. This is the second recipe I’ve made with spinach that she has happily eaten. The first was Spinach Artichoke Pizza Puffs. May I dare say she likes spinach now? I won’t get that cocky. She is almost 9 years old, her taste changes daily. No matter what, your family is going to enjoy this for breakfast or breakfast for dinner. Give it a try and let me know how it turns out for you.
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Healthy Eggs Benedict Breakfast Casserole
- 6 Eggs
- 1 cup egg substitute or egg whites
- 2 1/2 cups Cashew milk or fat-free milk*
- 1 package Hollandaise sauce mix
- 3/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 12 oz chopped ham
- 12 oz chopped frozen spinach defrosted and squeezed dry
- 1/2 cup green onions
- 4 in light multi-grain English muffins cut half**
Preheat oven to 350•. Spray a 13 x 9 inch baking dish with non-stick spray.
In a large bowl, whisk together first six ingredients.
Stir in the ham, spinach and green onion.
Pour into prepared dish.
Place English muffin halves on top. Either side can be face up.
Bake for about 45 minutes, rotating dish halfway through. Casserole is done when the eggs are set and the top is lightly brown.
Nutritional value based on cashew milk
I calculated 6 Weight Watcher Smartpoints.
*You can also cut the muffins into quarters and make a pattern on top
Happy Healthy Eating,
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