Eggs Benedict Breakfast Casserole (Healthy, Low Calorie)

Stir together an easy and healthy breakfast casserole with all the ingredients for Eggs Benedict plus an extra boost of nutrition from spinach.
This was so easy to put together and tasted absolutely delicious. Perfect for Thanksgiving morning - Healthy Eggs Benedict Breakfast Casserole - Low Calorie, Low Fat Recipe

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?
This was so easy to put together and tasted absolutely delicious. Perfect for Thanksgiving morning - Healthy Eggs Benedict Breakfast Casserole - Low Calorie, Low Fat Recipe

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.

This was so easy to put together and tasted absolutely delicious. Perfect for Thanksgiving morning - Healthy Eggs Benedict Breakfast Casserole - Low Calorie, Low Fat Recipe

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This was so easy to put together and tasted absolutely delicious. Perfect for Thanksgiving morning - Healthy Eggs Benedict Breakfast Casserole - Low Calorie, Low Fat Recipe

Healthy Eggs Benedict Breakfast Casserole

Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 233 kcal
Author Christie Daruwalla

Ingredients

  • 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**

Instructions

  1. Preheat oven to 350•. Spray a 13 x 9 inch baking dish with non-stick spray.
  2. In a large bowl, whisk together first six ingredients.
  3. Stir in the ham, spinach and green onion.
  4. Pour into prepared dish.
  5. Place English muffin halves on top. Either side can be face up.
  6. Bake for about 45 minutes, rotating dish halfway through. Casserole is done when the eggs are set and the top is lightly brown.

Recipe Notes

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

 

Nutrition Facts
Healthy Eggs Benedict Breakfast Casserole
Amount Per Serving
Calories 233 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 1g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

 

Happy Healthy Eating,

Christie

But wait, there’s more.  Check out these deliciously, low calorie breakfast recipes:

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Ham, Egg and Cheese Melt

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Ham and Asparagus Crepes Benedict 

These were so good! Mini Ham Asparagus Quiche with Sweet Potato Crust or Onion Ring Crust #SpringIntoFlavor #CollectiveBias

Mini Ham Asparagus Quiche 

This was so easy to put together and tasted absolutely delicious. Perfect for Thanksgiving morning - Healthy Eggs Benedict Breakfast Casserole - Low Calorie, Low Fat Recipe

Comments

  1. I love eggs benedict too, it's my fav go-to when we go out for breakfast. Love your make at home version, definitely going to give this a try. YUM!
    • Christie Daruwalla says
      This one is so incredibly easy Debra.
      • I love breakfast casseroles. Especially when you prepare them the night before and let them sit in the frig over night. It really saves time in the morning. Is cashew milk sweet? Have you tried it with almond milk? Have you tried putting the English muffins on the bottom?
        • Christie Daruwalla says
          Hi Carla, I used unsweetened cashew so unsweetened almond would work just as well. I did try it with muffins on the bottom but preferred them on the top. You could absolutely do either way.
  2. I love Eggs Benedict too! Let me know when you perfect that hollandais!
  3. We love special breakfast at home and yoru recipe sounds very nice and easy I will need to try it soon =)
  4. What a great idea and a delicious and satisfying way to start the day!
  5. Eggs benedict in a casserole?! Amazing! That is one of my favorite breakfast dishes and I can't wait to try it out in this form- pinned to make soon!
  6. Egg Benedict is a favorite of mine, too. Unfortunately, no where in my town actually sells it! Well, maybe that's actually fortunate, so I don't eat rich sauce every day. Your version sounds great because it doesn't involve any poaching -- I ruin the eggs every single time! I made a hollandaise sauce with Greek yogurt (it's on my blog) before and it turned out GREAT.. Slightly more tart than normal, but it tastes just as rich and luxurious.
    • Christie Daruwalla says
      Hi Kelly I can't believe a restaurant doesn't serve Eggs Benedict. At least you can enjoy it at home, even if it is a lot of work.
  7. Christie, this is a great solution to making eggs benedict for a large crowd--I am so doing this soon!
  8. eggs benedict is my all time favorite breakfast, hands down! and in casserole form it is SO much easier, so I can have it all the time :)
  9. Delicious breakfast casserole idea Christie! Love the simplicity, and perfect for weekend brunch! Yum!
  10. This looks so good! I love the addition of the light English muffins on top! Such a great idea!
  11. I am such a fan of breakfast casseroles and eggs benedict, so this is right up my alley! :) Looks delicious!
  12. Erica (@Erica's Recipes) says
    Lol I have given up on hollaindaise too. So I feel ya - I love that you used cashew milk! This casserole looks so good - this is precisely the kind of breakfast I LOVE to eat.
    • Christie Daruwalla says
      I made one over the weekend and we ate if for multiple days for breakfast. Great way to cook ahead if you are not feeding a crowd
  13. If I want to meal prep this recipe for the week, do I store in freezer and how long is it typically good for?
    • Christie Daruwalla says
      Hi Melissa, I would do one of two things. 1. You can cook it then cut into portions and freeze it. 2. Freeze the entire casserole and cook when needed. It should last about 3 days in the refrigerator. I hope that helps.

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