Baked Eggs Benedict Casserole Recipe

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Baked Eggs Benedict Casserole
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Ingredients:

Directions:

  1. Grease a 9 x 15 pan.
  2. Butter muffins and place in baking dish.
  3. Cover with bacon.
  4. Mix eggs and balance of ingredients.
  5. Pour over bacon and muffins, soaking all.
  6. Cover.
  7. Keeps in fridge 2 days or can be frozen for 2 months.
  8. To bake:.
  9. Bake 350F 45 mins.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.66 Kcal (1594 kJ)
Calories from fat 276.42 Kcal
% Daily Value*
Total Fat 30.71g 47%
Cholesterol 159.39mg 53%
Sodium 693.13mg 29%
Potassium 201.94mg 4%
Total Carbs 13.96g 5%
Sugars 1.24g 5%
Dietary Fiber 1.44g 6%
Protein 12.85g 26%
Vitamin C 1.5mg 3%
Vitamin A 0.1mg 2%
Iron 1.8mg 10%
Calcium 75.6mg 8%
Amount Per 100 g
Calories 311.27 Kcal (1303 kJ)
Calories from fat 226.03 Kcal
% Daily Value*
Total Fat 25.11g 47%
Cholesterol 130.33mg 53%
Sodium 566.77mg 29%
Potassium 165.13mg 4%
Total Carbs 11.42g 5%
Sugars 1.02g 5%
Dietary Fiber 1.18g 6%
Protein 10.51g 26%
Vitamin C 1.2mg 3%
Iron 1.4mg 10%
Calcium 61.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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