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    You are in: Home / Recipes / Eggs Benedict Casserole Recipe
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    Eggs Benedict Casserole

    Average Rating:

    2 Total Reviews

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    • on May 21, 2013

      I made this ahead of time and froze it. I defrosted in the fridge overnight and heated in the oven while I made the sauce and a fruit salad to serve with it. My guests really enjoyed it. thanks for sharing.

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    • on January 22, 2013

      My husband and I are both huge eggs benedicts fans. However I don't make them real often because of the time and the mess in the kitchen. I tried this recipe (I cut the recipe in half) on Sunday and we both agreed that this casserole will definately be taking the place of the original eggs benedict from this point forward. The only variation I made (other than cutting the recipe in half) was to use butter to cook the leek in and I didn't make the hollandaise sauce. We have been using Knorr's Hollandaise Sauce mix for years now so I used that. It did require a little bit more baking time to set up but boy, was this a treat for us! Even though I halfed the recipe, we had enough left over to warm up and have the next morning. It warmed up very nicely and didn't taste "leftover." My husband and I both agree - this one's a keeper! If you are a fan of eggs benedict, you gotta try this one. It's easy enough, yet elegant enough for those special occaisions like holiday brunchs or anniverasary breakfasts.

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    Nutritional Facts for Eggs Benedict Casserole

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 653.3
    Calories from Fat 448
    Total Fat 49.7 g
    Saturated Fat 26.9 g
    Cholesterol 451.1 mg
    Sodium 1223.8 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 1.8 g
    Sugars 2.3 g
    Protein 24.6 g


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