An eggs Benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. For the best results, make the sauce while your casserole bakes. Serve the final dish with some fresh fruit.

Eggs Benedict Casserole

Serves 12

Active Time: 20 minutes

Total Time: 4 hours and 45 minutes

12 ounces uncured canadian bacon, chopped

1 (12-ounce) package whole-wheat English muffins, split and cut into 1-inch pieces

10 eggs, divided

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

3 cups reduced-fat milk, divided

1/4 teaspoon paprika

3 tablespoons torn fresh flat-leaf parsley leaves

2 tablespoons butter

1/2 cup low-fat buttermilk

2 tablespoons cornstarch

Pinch of cayenne pepper

2 tablespoons fresh lemon juice

1. Lightly coat a 13-by-9-inch baking dish with cooking spray. Add half the Canadian bacon, then English muffin pieces; top with the remaining Canadian bacon. Whisk together eight eggs, garlic powder, salt and 2 cups reduced-fat milk in a large bowl. Pour over Canadian bacon mixture in baking dish; cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

2. Preheat oven to 375 F. Remove casserole and let stand at room temperature while oven preheats. Remove plastic wrap and sprinkle casserole with paprika; bake in preheated oven until set, about 35 minutes. Sprinkle with parsley.

3. While casserole bakes, melt butter in a small saucepan over low. Cook, swirling pan until butter turns light golden, 1 to 2 minutes; pour into a small bowl and set aside.

4. Whisk together buttermilk, cornstarch and cayenne pepper in a heavy-bottomed, medium saucepan until smooth. Whisk in remaining two eggs and remaining 1 cup reduced-fat milk. Cook over medium-low, whisking constantly, until mixture comes to a simmer; cook, whisking constantly, 15 seconds. Remove from heat, and whisk in lemon juice and reserved butter. Serve warm lemon-butter sauce with casserole.

Recipe nutrition per serving: 211 Calories, Total Fat: 9 g, Saturated Fat: 4 g, Carbohydrates: 17 g, Fiber: 2 g, Total Sugars: 6 g, Protein: 16 g, Sodium: 565 mg, Potassium: 229 mg, Calcium: 186 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.