Wednesday, January 7, 2015



7 WW+ points Calories: 264

Eggs Benedict in a casserole that will make a perfect breakfast in bed for that special someone....

Serves 12...
Prep Time - 15 min
Cook Time - 45 min
Total Time - 1 hr

12 oz Canadian bacon, cut into 1 inch strips
6 small English muffins, separated and cut into 1 inch pieces
8 eggs
2 cups fat-free milk
1 tbsp onion powder
1 tbsp pepper
1 tsp salt
1 tsp garlic powder
*Blender Hollandaise Sauce
1 cup butter
3 egg yolks
1 lemon juiced
dash of cayenne pepper
1.Prepare 9x13 baking dish with nonstick spray
2.Layer half of the chopped Canadian Bacon on the bottom of the dish
3.Layer English Muffins on top of bacon
4.Layer remaining Canadian Bacon on top of English Muffins
5.In a medium bowl whisk eggs, milk, onion powder, pepper, salt and garlic powder until smooth
6.Evenly pour eggs over English Muffins and Canadian Bacon
7.Cover dish tightly with aluminum foil and refrigerate overnight
To Bake
1.Preheat oven to 375
2.Remove from refrigerator and let sit for 30 minutes
3.Bake for 35 minutes then remove foil and bake for another 10-15 minutes or until the middle is set
4.Top with chipped parsley, if desired
To make Hollandasie Sauce
1.In a small saucepan, melt 2 sticks of butter
2.Place egg yolks in a blender
3.Turn blender on low and allow yolks to combine
4.Begin pouring the butter in a thin stream into the blender, make sure the blender is still on
5.Keep pouring butter until its all gone, then pour lemon juice in immediately
6.Check the sauce and make sure it is loose enough and moving with ease throughout the blender, if not add in more lemon juice to loosen up the sauce as needed
7.Add in a dash of cayenne and blend for another few minutes
8.Pour over casserole and serve!!!
Total Fat: 22.9 g Saturated Fat: 11 g Trans Fat: 0.5 g Cholesterol: 135.7 mg Sodium: 764 mg Total Carbs: 2.7 g Dietary Fiber: 0.2 g Sugars: 1.6 g Protein: 11.7 g

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