Spinach and Tomato Eggs Benedict Casserole
Nutrition Information
  • Serves: 8 servings
  • Serving Size: ⅛th casserole
  • Calories: 340
  • Fat: 11 g
  • Carbohydrates: 27 g
  • Sodium: 980 mg
  • Fiber: 4 g
  • Protein: 29 g
  • Cholesterol: 295 mg
Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 6 whole wheat English muffins
  • 4 cups spinach or power greens (spinach, baby kale, chard)
  • 1 pound low-sodium ham, cubed
  • 1 bunch green onions, chopped
  • 12 eggs
  • 1 cup skim or 1% milk
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 3 Roma tomatoes, sliced
  • 1 packet Knorr Hollandaise Sauce
Instructions
  1. Split English muffins in half and chop into 1-inch cubes. Lightly grease a 9x13” baking dish and layer with chopped English muffins, spinach, ham, and green onions.
  2. In a medium-sized bowl, whisk together eggs, milk, and black and cayenne pepper. Pour egg mixture evenly over the bread to make sure the bread is all submerged. Arrange sliced tomatoes over the top of the casserole. Cover with tinfoil and refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Bake for 50-60 minutes, until the egg custard has set.
  4. While the casserole is baking, about 20 minutes prior to serving, prepare Hollandaise sauce according to package directions.
  5. To serve, portion casserole onto plates and drizzle with Hollandaise sauce. Casserole can keep in the refrigerator for up to 5 days. For a quick and protein-packed breakfast, reheat a slice of casserole in the microwave with a slice of cheddar cheese.
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