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

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    TGirl,RN's Note:

    Fresh asparagus, hard boiled eggs, ham and cheese come together in a creamy sauce to create a delicious, hearty breakfast casserole. Serve over hot biscuits. This is the perfect recipe for your next brunch or breakfast potluck.

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    Units: US | Metric


    1. 1
      Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.
    2. 2
      Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.
    3. 3
      Bring to a boil and cook for 2 minutes while stirring continuously.
    4. 4
      Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.
    5. 5
      Serve over biscuit halves.

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    Ratings & Reviews:

    • on January 29, 2008


      Never thought of ever trying it in a casserole but it turned out very well. I like trying new things and glad i tried this. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2006


      My son helped me with this recipe. He enjoyed it as much as I did. He went ahead and rated it before I could write anything. I was looking for a recipe to use with hard boiled Easter eggs. My kids love to color Easter eggs but won't eat hard boiled eggs. They won't even eat deviled eggs! This recipe fit the bill. This recipe is easy, quick and delicious!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggs Benedict Casserole

    Serving Size: 1 (319 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 553.0
    Calories from Fat 300
    Total Fat 33.4 g
    Saturated Fat 15.6 g
    Cholesterol 197.6 mg
    Sodium 1373.9 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 1.9 g
    Sugars 2.5 g
    Protein 24.3 g

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