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Eggs Benedict is a classic brunch favorite that often seems reserved for those lazy Sunday mornings or special occasions. But what if you could enjoy this delightful dish in a healthier, easier-to-make form that fits seamlessly into your daily meal plan? Enter the High Protein Low-Calorie Eggs Benedict Breakfast Casserole – a dish that delivers all the flavors of the traditional favorite but with a nutritious twist.

Whether you’re hosting a family brunch or meal-prepping for the week, this casserole is sure to become a staple in your kitchen.

Why You’ll Love This Recipe:

High in Protein: This casserole is packed with lean protein, making it a great choice for a balanced breakfast.
Perfect for Meal Prep: Make it ahead and enjoy a wholesome breakfast all week long.
Easy to Make: Skip the complicated poaching and hollandaise-making process – this recipe simplifies everything.
Great for Gatherings: A 9×13 inch pan serves eight, making it perfect for family breakfasts or brunches with friends.

Here are the Main Ingredients you will Need for this Casserole:

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.

Spread the cubed English muffins evenly in the bottom of the prepared baking dish.

If you use a different brand of back bacon that is not cooked, in a non-stick skillet over medium heat, cook the chopped back bacon until it is slightly crispy. Spread the cooked back bacon evenly over the cubed English muffins.

In a large mixing bowl, whisk together the whole eggs, egg whites, skim milk, salt, pepper, garlic powder, and onion powder until well combined. Pour this mixture evenly over the bread and bacon in the baking dish.

Bake in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown.

Prepare the Lightened Up Hollandaise Sauce:

While the casserole is cooking, in a small saucepan whisk together the Greek yogurt, Dijon mustard, lemon juice, and egg yolks until smooth.

Place the saucepan over low heat and continue to whisk for 1-2 minutes. Gradually add the skim milk while whisking constantly.

Cook the mixture over low heat, whisking constantly, until it begins to thicken (about 7-9 minutes). Be careful not to let it boil. If it is not thickened at this stage, add 1-2 tsp cornstarch to a small cup and 2-3 tsp water and create a slurry, add and whisk into the sauce.

Once thickened, remove from heat and stir in the butter until melted and the sauce is smooth. Season with salt, pepper, and cayenne pepper if using.

Drizzle the casserole with the lightened up hollandaise sauce, cut into 8 pieces and serve. Garnish with chopped green onion and cayenne pepper optionally.

Recipe Notes/Modifications:

I love these baking dishes from amazon as they come with a lid and make storage easy!
I buy Freybe back bacon from Costco. You can use any low fat high-protein back bacon, but macros will vary slightly depending on brand.
0% Fairlife milk can be bought at most grocery stores- it is higher protein than other milks. Again, you can substitute with any milk, macros will just vary depending on choice.

Other Breakfast Bakes you Will Enjoy:

This Eggs Benedict Breakfast Casserole is a fantastic way to enjoy a beloved brunch classic without compromising your nutritional goals. Perfect for feeding a crowd or simply treating yourself to a delicious breakfast. This casserole is sure to become a favorite in your home!

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations. I would love to thank you for trying them!