For deliciously nutritious energy on the run‚ grab a couple of your own homemade Protein Bars! These couldn’t be easier to make and are much more affordable than store-bought bars. Homemade protein bars beat out store-bought bars In This Article No-Bake Protein Bars RecipeWhy This Recipe Worksonly 5 ingredientsSubstitutions and VariationsEasy Step-By-Step InstructionsTips for Making AheadCommonly Asked Questions5-Ingredient Protein Bars (no-bake!) RecipeMore to Eat View more No-Bake Protein Bars Recipe If you’ve ever stashed up on store-bought protein bars‚ you know it can quickly empty your wallet. The price of high quality pre/post workout energy in the form of a bar…it adds up fast. Not to mention‚ many pre-packaged energy bars are loaded with ingredients that leave you scratching your head in doubt. You’re about to leave all that behind‚ with these super easy homemade protein bars‚ made of only 5 pure‚ natural ingredients. You’ll be rewarded with a nice batch of fresh protein bars that cost way less than typical store bought bars. Why This Recipe Works Five Good Ingredients: You’ll only need 5 simple pantry ingredients‚ all of which are simple and pure ingredients. Nothing artificial or unfamiliar. Flavor: These homemade protein bars taste so much better than store-bought versions. Affordable: You’ll immediately notice how much money you save by making your own protein bars. Make-Ahead: You can make a big batch and keep them chilled or even frozen until you’re ready to eat. Only 5 pure‚ simple ingredients go into these easy protein bars only 5 ingredients You’ll love the pure‚ nutritious‚ simple ingredients that go into these bars. All you need are: Whole Rolled Oats: whole oats provide a more robust texture than quick or instant oats. Real Peanut Butter: we love chunky peanut butter‚ as it lends a bit of crunch to the bars. Whey Protein Powder: feel free to use your favorite flavor‚ though we highly recommend steering clear of artificial sugars‚ as those tend to have an unpalatable aftertaste. Our personal favorite is pure‚ unflavored 100% whey protein powder‚ which we’ve been using for years. Real Maple Syrup or Honey: it just feels better than sugar. Plus‚ maple or honey has the sticky texture needed to help bind the bars. Milk: We like cow’s milk for this recipe‚ but feel free to use your milk of choice. Optional Add-ins: We love dried blueberries‚ chocolate chips‚ or drizzled chocolate. Pro Tip: If you’re planning to stash these bars in your gym bag‚ backpack‚ or lunch sack‚ we recommend skipping the drizzle on top. They’ll stay a lot neater that way and you’ll like us more. Protein bars are delicious with chocolate chips and drizzled chocolate on top! Substitutions and Variations Nut or Seed Butters: Feel free to substitute peanut butter with almond butter‚ cashew butter‚ or sunflower butter for a nut-free version. Whey Protein Powder Flavors: We recommend pure‚ unflavored 100% whey protein powder‚ but if you want extra flavor‚ feel free to use vanilla or chocolate versions. Sweetener: You’re free to interchange pure maple syrup with real honey‚ or even agave nectar‚ if you like. Type of Milk: Feel free to use your milk of choice – cow’s milk‚ almond milk‚ oat milk‚ soy milk‚ etc. Add Ins: Try white chocolate chips‚ dark chocolate‚ dried cherries‚ dried cranberries‚ carob chips‚ shredded toasted coconut‚ or roasted chopped nuts. Easy Step-By-Step Instructions Combine milk‚ peanut butter‚ and maple syrup/honey over low heat. Stir just until all ingredients are well combined and warmed through. Add protein powder‚ oats‚ and optional cinnamon or add-ins. Stir to combine well. Taste and add more maple syrup or honey if desired. Press evenly into pan‚ using firm pressure to compress mixture into desired bar thickness. Allow bars to cool completely and cut into squares. Cover and chill until ready to eat. Tips for Making Ahead I make a nice big batch‚ which comes in handy for pick-me-up snacks when anyone in the family gets the munchies. These bars are great for breakfast on the go. Make them ahead of time and keep at moderate room temperature for 3-4 days‚ stored airtight. These bars keep even longer if kept in an airtight container or in individual baggies in the fridge‚ up to 1 week. Feel free to freeze some protein bars so you can have them on hand all month long. Simply defrost in fridge or on the counter. Play with healthy add-ins for your protein bars recipe: dried fruits and chocolate chips are a favorite. Commonly Asked Questions What kind of whey protein should be used for protein bars? We highly recommend steering clear of artificial sugars‚ as those tend to have an unpalatable aftertaste. Our personal favorite is pure‚ unflavored 100% whey protein powder‚ which we’ve been using for years. Can I use vanilla or chocolate protein powder? You can certainly use your favorite flavor or protein powder‚ though we recommend using unflavored‚ pure whey protein and your choice of add-ins for best results. How long can I store homemade protein bars? These protein bars keep well when stored airtight‚ up to 1 week at moderate room temperature. They can keep longer chilled in fridge‚ and up to 3 months in the freezer. Do I have to use whole dairy milk? We love the creamy richness whole milk provides‚ but feel free to use your choice of milk: almond milk‚ oat milk‚ soy milk‚ and coconut milk can all be substituted. What are some good add-ins for protein bars? We love semi-sweet chocolate chips or dried blueberries. You can also try white chocolate chips‚ dark chocolate chips‚ peanut butter chips‚ dried cherries‚ dried cranberries‚ toasted shredded coconut‚ or roasted chopped nuts. Can I freeze protein bars? Yes‚ you can! Once they’re completely cool‚ cut them into bars‚ wrap them individually‚ and freeze for up to one month. Are protein bars healthy? This recipe is chock full of only good ingredients and nothing artificial. These bars are loaded with whole oats‚ peanut butter‚ milk‚ honey‚ and pure unflavored whey protein. You’ll get plenty of protein and fiber‚ especially if you also add in dried fruits or nuts! Print 5-Ingredient Protein Bars (no-bake!) These 5-ingredient Protein Bars are super easy‚ packed with nutrition‚ and are the perfect pre/post workout fuel. They're reminiscent of store-bought energy bars‚ but are way more budget-friendly.  Course Breakfast‚ snacksCuisine AmericanDiet Gluten FreeMethod Stovetop Prep Time 10 minutes minutesCook Time 5 minutes minutesTotal Time 15 minutes minutes Servings 12 bars Calories 258kcal Author Amy Dong Ingredients½ cup milk1 cup peanut butter chunky½ cup maple syrup or honey‚ plus extra to taste1 cup whey protein powder plain‚ unflavored recommended*2 cups whole rolled oats uncooked1 tsp cinnamon optionalOptional Add-ins 1 cup: chocolate chips‚ raisins‚ dried blueberries‚ chopped dates‚ or melted chocolate for topping InstructionsIn a medium heavy pot‚ combine milk‚ peanut butter‚ and maple syrup/honey over low heat. Stir just until all ingredients are well combined and warmed through. Remove from heat.Add protein powder‚ oats‚ and optional cinnamon or add-ins. Stir to combine well. Taste and add more maple syrup or honey if desired. If mixture is too thick to stir‚ add 1 tsp milk at a time just until it's stir-able; mixture should still be thick and not at all watery. Lightly grease an 8×8 pan. Press evenly into pan‚ using firm pressure to compress mixture into desired bar thickness. Tip: use wet or lightly greased hands to prevent sticking. Allow bars to cool completely. Once cool‚ cut into squares. If desired‚ drizzle with melted chocolate and let cool completely. Wrap in airtight container and store at moderate room temp for several days‚ or chilled in fridge for a week.  Video Notes Protein powder is to be measured according to standard measuring cups‚ not the scoops that come inside the tub of protein powder. If needed‚ check for certified gluten-free labeling. You can use vanilla or chocolate protein powder‚ but we recommend using unflavored‚ pure 100% whey protein powder‚ made without fake/artificial sugars and no funny aftertaste.  Make it dairy-free: use whole almond milk‚ coconut milk‚ soy milk‚ or oat milk.  Lactose-free cow’s milk can be used‚ for those with lactose intolerance. Make it nut-free: use sunflower butter instead of a nut butter. For additional variations/substitution ideas‚ see original article.  If you’re planning to pack these bars to go‚ use add-ins rather than drizzling anything on top‚ to keep your bars easy to transport. If you enjoyed this recipe‚ please come back and give it a rating NutritionServing: 1bar | Calories: 258kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 243mg | Fiber: 2g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 2mg More to Eat Protein Granola Energy Bars – These chewy energy bars are packed with the goodness of whole oats‚ and are ideal for breakfast. Nut-Free‚ Gluten-Free Cereal Protein Bars – No time for cereal in a bowl? Try these cereal protein bars. 3-Ingredient Larabars – If you’re feeling done with paying a premium for Lara-type bars‚ here’s how to make them at home for a fraction of the price. THE BEST Chocolate Oatmeal Bars (No-Bake!) – Have your chocolate and oatmeal‚ too. These bars are a win-win for healthy energy. The post 5-Ingredient Protein Bars (no-bake!) appeared first on Chew Out Loud.

These 5-ingredient Chewy Coconut Macaroons are crisp and golden on the outside and soft in the center. They’re the perfect treat and are naturally gluten-free! These Chewy Coconut Macarons are the perfect‚ easy-to-bake treat for all the coconut-lovers in your life! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsMake-AheadCommonly Asked QuestionsChewy Coconut Macaroons RecipeMore To Bake And Eat View more Why This Recipe Stands Out With Easter just around the corner‚ we’re finding ourselves craving all our favorite coconut dessert recipes. Here’s why we love making these Chewy Coconut Macaroons: Holidays: These soft and chewy macaroons are one of our favorite desserts to pass around for Easter. The light‚ soft texture and coconut flavor just screams spring! They’re also great during Christmas. Simple Ingredients: Chewy macaroons take just 5 simple ingredients – coconut flakes‚ condensed milk‚ vanilla‚ egg whites‚ and salt – that’s all. Gluten-Free: Since these cookies don’t take flour‚ they naturally make it onto the list of our favorite gluten-free recipes. Quick and Easy: It couldn’t be easier to make this dessert – from start to finish‚ these come together in less than 30 minutes! Lots of Cookies: This recipe yields 36 cookies – perfect for passing around at family gatherings. Key Recipe Ingredients Shredded Coconut – We use sweetened coconut shreds for this recipe. Make sure you’re opting for the smaller flakes as they will allow the cookies to hold together better than the larger ones. Condensed Milk – We found the best results using sweetened condensed milk‚ which is essentially sugar and milk. It yields such a wonderfully chewy texture and caramel-like flavor. Vanilla Extract – The vanilla extract combined with the coconut shreds makes the house smell heavenly! Egg Whites – Beaten egg whites bind all the ingredients together and give these macaroons a perfectly fluffy texture. Chocolate – This one’s optional‚ but we love drizzling some melted dark chocolate on top of these. Substitutions And Variations Chewy Coconut Macaroons can be decorated and served in so many different ways. Check out some of our favorite ideas: Festive Macaroons: To make these macaroons even more perfect for Easter‚ feel free to add pastel sprinkles or a mini chocolate egg on top. Take a look at this recipe for Coconut Macaroon Nutella Nest Cookies. Mix-ins: Try mixing some chopped pecans‚ walnuts‚ almonds‚ or pistachios into these cookies. Dried cranberries‚ blueberries‚ or cherries would taste amazing in these. Chocolate: Feel free to drizzle dark‚ semi-sweet‚ milk‚ or white chocolate over these coconut macaroons. We also think this Hot Fudge Sauce or this Salted Caramel Sauce would be truly amazing on macaroons. Step-By-Step Recipe Instructions In a large bowl‚ mix together the coconut flakes‚ sweetened condensed milk‚ and vanilla extract. In a separate bowl‚ beat the egg whites with the salt until stiff peaks form. Gently fold in egg whites with the coconut mixture until just combined. Place cookies (1 heaping TB each) onto a lined baking sheet and bake at 325F for 12-18 minutes. Once cookies have completely cooled‚ drizzle with melted chocolate‚ and sprinkle with Kosher salt. Enjoy! For full list of ingredients and instructions‚ please see recipe card below. Make-Ahead These cookies keep super well. Here’s the best ways to store these coconut macaroons: Room Temp: Keep coconut macaroons in an airtight container on the counter for up to 3 days. Fridge: In the fridge‚ these macaroons will stay fresh in an airtight container for up to 1 week. Freezer: To freeze these cookies‚ we recommend placing them in a single layer on a lined backing tray and freezing them until they’re hard. Then transfer them to an airtight container and freeze for up to 3 months. This trick is called flash freezing. It ensures the cookies won’t stick together. Commonly Asked Questions Can I use toasted coconut for this recipe? We recommend un-toasted coconut flakes for this recipe. The oven will toast the edges to a nice golden color as they’re baking. If your coconut flakes are already toasted‚ this could leave your macaroons a little too dark and crisp. Can I use larger coconut flakes for this recipe? Stick with smaller coconut shreds for the recipe as these will allow the ingredients to blend well with each other and help our macaroons hold together. Why is there no sugar in this recipe? While you’ll see different kinds of sugar used in different macaroon recipes‚ we find that using sweetened coconut flakes and sweetened condensed milk creates the best chewy‚ soft texture and provides just the right amount of sweetness. So‚ there’s no need for any extra sugar in this recipe. How do I know when my coconut macaroons are done baking? You’ll know your macaroons are done when the tops turn golden brown and the bottoms are deep gold. What do coconut macaroons taste like? If you’ve ever had an Almond Joy bar‚ you’ve experienced something pretty similar to the taste and texture of coconut macaroons. These treats are slightly crisp on the outside and chewy in the center. They’re sweet‚ have a light coconut flavor‚ and are amazing paired with chocolate! Where can I find coconut flakes? If you don’t already have sweetened coconut flakes in your pantry‚ you can find them at most grocery stores (usually in the baking isle). Since shredded coconut is considered a non-perishable item‚ you can also have it delivered or shipped to your door. Print Chewy Coconut Macaroons These 5-ingredient Chewy Coconut Macaroons are crisp and golden on the outside and soft in the center. They're the perfect treat for Easter and are naturally gluten-free! Course cookies‚ DessertCuisine AmericanDiet Gluten FreeMethod Bake Prep Time 10 minutes minutesCook Time 12 minutes minutesTotal Time 22 minutes minutes Servings 36 Calories 73kcal Author Amy Dong Ingredients14 oz sweetened flaked coconut¾ cup sweetened condensed milk1 TB pure vanilla extract2 large egg whitesâ…› tsp table saltOptional: 1/4 cup good quality melted dark chocolate and kosher salt (or other coarse sea salt) InstructionsPreheat oven to 325F with rack on lower middle position. Line baking sheets with silicone liners or parchment paper. Set aside.In a large bowl‚ stir together the coconut flakes‚ sweetened condensed milk‚ and vanilla extract. In a medium bowl‚ add the egg whites and salt. Using an electric mixer‚ beat on medium-high speed until stiff peaks form – when you gently lift your beaters up‚ the egg white mixture should form straight‚ pointy stiff peaks.Transfer egg mixture into the large bowl with coconut mixture; use rubber spatula to fold together until well combined. Don't over-mix.Form heaping 1-tablespoon size rounds of coconut mixture onto lined baking sheet‚ spaced 2 inches apart. Bake 12-18 minutes or until tops are golden brown‚ depending on your oven; watch carefully with your first batch for the correct bake time. Let cookies cool fully on baking sheets before transferring to serving plate.If desired‚ once cookies are fully cooled‚ drizzle melted dark chocolate over cookies on serving plate and sprinkle lightly/evenly with Kosher salt. Cookies keep well in airtight container at moderate room temp. Notes Store any leftover sweetened condensed milk in a glass or plastic airtight container in fridge‚ and use to make your own easy Thai coffee (or simply add a spoonful to any tea/coffee for an instant treat.) If you prefer your cookies less sweet‚ try using unsweetened shredded coconut. Try adding 1/2 cup of roasted sliced or chopped almonds or dried cherries to the mix prior to baking. For a wonderful almond aroma‚ substitute half of the vanilla extract with almond extract. Try drizzling with salted caramel or melted white chocolate in place of the dark chocolate (or do all 3 for a fun variety of macaroons!) For a colorful celebration‚ toss some happy sprinkles onto the drizzled melted chocolate.  If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 50mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.2mg More To Bake And Eat Chewy Coconut Chocolate Chip Cookies – This recipe takes your classic chocolate chip cookie and adds coconut shreds – perfect for all the coconut lovers in your life! Chewy M&;M Coconut Cookies – We love how these soft‚ chewy M&;M cookies can be customized to fit the season. Coconut Macaroon Nutella Nest Cookies – The only thing we can think of that would be better than chocolate and coconut is Nutella and coconut – with extra chocolate. Award Winning Almond Bars – These almond bars are perfect to pass around at potlucks – especially for Easter. The post Chewy Coconut Macaroons appeared first on Chew Out Loud.

If you love Eggs Benedict but dislike the fuss‚ this easy Eggs Benedict Casserole is the answer. It can be prepared the night before and is a great hassle-free option for any brunch gathering. Eggs Benedict Casserole boasts all the classic flavors without the fuss! In This Article What Eggs Benedict?Why This Recipe Stands OutWhat is Hollandaise Sauce? Key Recipe IngredientsAbout Canadian BaconSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat to serve with EGGS BENEDICT CASSEROLECommonly Asked QuestionsEggs Benedict Casserole RecipeMore to cook and eat View more What Eggs Benedict? Eggs Benedict is my weak-in-the-knees obsession whenever I go out for brunch at a restaurant. This dish consists of crisp English muffin‚ smoky Canadian bacon‚ syrupy yolk‚ and creamy‚ tangy Hollandaise sauce that’s worth waking up for. Eggs Benedict is not famous for being the quickest thing to whip up at home‚ unless you’ve nailed down these perfect poached eggs that can be made in advance‚ which we make happen on the regular. This casserole version will change all of that for you! It features all the classic flavors. And the best part is that can be prepared the night before. Why This Recipe Stands Out If you love the flavors of a classic Eggs Benedict‚ we’ve got a casserole version that’s going to rock your world. Here’s why this dish is a game-changer: Make-Ahead: This casserole can be prepared the night before‚ making it a perfect recipe for busy mornings or brunch gatherings. Flavor: It’s packed with the classic flavors of an Eggs Benedict – Canadian bacon‚ English muffins‚ Hollandaise sauce‚ and eggs. Versatile: This casserole is a great recipe for breakfast for dinner or a brunch party. It’s just as versatile as our Egg Muffin Breakfast Casserole. Easy: The recipe is easy to follow and doesn’t involve the hassle of poaching eggs individually. But you can definitely add some Easy Poached Eggs on top if you like the runny-egged original. Delicious Sauce: We’ll show you how to make Hollandaise sauce that’s also great for drizzling over other breakfast bakes‚ like this Bacon and Egg Breakfast Casserole. What is Hollandaise Sauce? Hollandaise sauce is a rich‚ creamy sauce with gravy-like consistency. It’s a popular choice for drizzling over eggs Benedict‚ poached eggs‚ or any breakfast bake that’s similar to this Bacon and Egg Breakfast Casserole. The flavor profile: Buttery‚ thanks to melted butter – nothing but real butter should be used. Mildly tangy‚ from the juice of fresh lemons Hint of kick‚ courtesy of Dijon mustard and fresh black pepper Not all sauces include heavy cream‚ but it’s included in this recipe to help thin out the sauce while still keeping it creamy. Key Recipe Ingredients Canadian Bacon – This is the star ingredient of our casserole. It’s packed with a smoky‚ salty flavor that adds depth to the dish. English Muffins – These absorb the flavors of the other ingredients and turn into a delicious‚ fluffy base for the casserole. Large Eggs – We use these to bind the casserole together and add a rich‚ creamy texture while also adding the egg element to this classic breakfast. For the Hollandaise Sauce: Heavy Whipping Cream – This is a key ingredient for the sauce. It adds a luxurious‚ velvety texture to the dish. Lemon Juice – A dash of lemon juice brightens up the flavors and balances the richness of the sauce for classic flavors in your Hollandaise. Dijon Mustard – This adds a tangy kick to the sauce and pairs beautifully with the smoky flavors of the casserole. Melted Butter – This is used to finish the sauce‚ adding a rich‚ buttery flavor that ties the dish together. Tip: readers have suggested doubling the sauce‚ so you’ll have extra sauce to drizzle on top of individual slices when serving. We love this idea. About Canadian Bacon Canadian bacon isn’t bacon as most of us know it. Rather‚ it’s a cut of bacon that includes lean pork loin and has very little fat. It’s typically cured‚ smoked‚ and sliced into thick medallions. Canadian bacon gives this dish plenty of savory‚ smoky flavor without the fat. If you can’t source it from your grocery store‚ you can substitute with ham. Just slice it into thin‚ bite-size pieces to use in this recipe. Substitutions And Variations The Meat – If you’re not a fan of Canadian bacon (or can’t find it)‚ you can easily swap it out for regular bacon or ham. Just slice it into thin‚ bite-size pieces to use in this recipe.  Gluten-Free – If you’re gluten-free‚ simply swap the English muffins out for gluten-free bread. The Sauce – This casserole is all about the sauce. Feel free to double the sauce‚ as some readers love doing! Eggs Florentine – If you prefer a vegetarian version‚ substitute the Canadian bacon with sautéed spinach for another classic breakfast dish. Poached Eggs: For a more traditional version‚ top it with poached eggs and extra sauce. Step-By-Step Recipe Instructions Grease a 9×13 baking dish‚ and layer the Canadian bacon in the bottom. Add the English muffins on top‚ followed by the rest of the Canadian bacon. In a large bowl‚ whisk eggs‚ milk‚ onion powder‚ kosher salt‚ garlic powder‚ and black pepper.  Pour the mixture over the casserole and make sure the bread is evenly soaked. Refrigerate for at least 2 hours or overnight. Before baking‚ let the casserole sit at room temperature while preheating the oven to 375 F. Sprinkle paprika evenly on top‚ cover‚ and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes. For the sauce‚ whisk together egg yolks‚ heavy cream‚ lemon juice‚ mustard‚ and a pinch of salt and pepper in a metal bowl set over a pot of simmering water. Whisk constantly until the sauce thickens‚ then remove from heat and whisk in melted butter. Pour sauce over freshly baked eggs benedict casserole and serve warm. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead Eggs Benedict is a classic brunch dish that we’ve transformed into a make-ahead casserole for easy entertaining! Prep the Night Before: This casserole is perfect for prepping the night before. Simply assemble the layers‚ pour the egg mixture over the top‚ and then cover and refrigerate. The next morning‚ let the casserole sit at room temperature while you preheat the oven‚ then bake as directed. Make and Freeze: This casserole freezes great. You bake it ahead of time‚ or make a double batch and freeze half for later. Always be sure to freeze casserole after it’s completely cooled. Make Sauce in Advance: The hollandaise sauce can be made 1-2 days in advance. Reheat it gently over the stovetop when ready to use. Because sauce tends to thicken as it sits‚ you’ll need to thin it out with more milk or broth of your choice. This eggs benedict casserole features savory eggs‚ English muffins‚ Canadian bacon‚ and creamy sauce. What to serve with EGGS BENEDICT CASSEROLE Vegetables We love to serve a side of Garlic Roasted Potatoes with our Eggs Benedict Casserole. They add a nice‚ savory contrast to the rich and creamy casserole. Grilled tomatoes are also a great option. They add a fresh‚ juicy element to the meal that balances out the richness of the casserole. Garlic Butter Mushrooms or some roasted asparagus will also work great‚ especially if you’re serving it as breakfast for dinner. Salads A light‚ fresh salad is a great way to balance out the richness of the Eggs Benedict Casserole. We recommend trying our favorite Broccoli Apple Salad or this Wheat Berry Salad with Apples and Cranberries.  Other Breakfast Sides A warm croissant or a side of hashbrowns can complete your meal. They’re both delicious and can be used to soak up any leftover sauce from the casserole. Freshly cut fruits or berries are a delicious pairing with a heart breakfast casserole. Commonly Asked Questions What type of meat is best for this Eggs Benedict Casserole? You can use either Canadian bacon or traditional ham for this recipe. Both will give the casserole a savory‚ meaty flavor that pairs well with the eggs and English muffins. Can I make the casserole ahead of time? Yes‚ you can! This casserole is perfect for prepping the night before. Simply assemble the layers‚ pour the egg mixture over the top‚ and then cover and refrigerate. The next morning‚ let the casserole sit at room temperature while you preheat the oven‚ then bake as directed. How long does Eggs Benedict Casserole keep? This casserole can be kept in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from drying out. Can I freeze Eggs Benedict Casserole? Yes‚ you can! This casserole freezes great. You can bake it‚ let it cool completely‚ cover‚ and freeze for up to 1 month. What if my sauce gets too thick? The sauce should be served immediately. If the sauce stands too long and gets too thick‚ add milk or broth to reach the desired consistency. Print Eggs Benedict Casserole This Eggs Benedict Casserole is packed with all the flavors of a classic eggs benedict‚ but is so much easier to make. The eggs are fully cooked‚ of course‚ but it's nonetheless an easy and delicious way to serve up brunch! Course breakfast/brunchCuisine AmericanMethod baking Prep Time 15 minutes minutesCook Time 45 minutes minutes Servings 12 Calories 281kcal Author Amy Dong Ingredients1 pound Canadian bacon or ham – chopped6 English muffins split and cut into 1-inch pieces8 large eggs2 cups milk1 TB onion powder1 tsp kosher salt1 tsp garlic powder½ tsp black pepper freshly ground ¼ tsp paprika for toppingfresh parsley chopped‚ for garnishFor the Sauce:4 large egg yolks½ cup heavy whipping cream1-2 TB lemon juice2 tsp Dijon mustard½ cup melted butterpinch salt and pepper plus more to taste InstructionsGease a 9×13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon.In a large bowl‚ whisk together the eggs‚ milk‚ onion powder‚ kosher salt‚ garlic powder‚ and black pepper. Pour evenly over top of casserole. Use spatula to gently press bread down to ensure even soaking. Cover tightly and refrigerate 2 hours or overnight.Remove casserole from fridge and let it sit at room temperature while you preheat oven to 375F.Sprinkle casserole evenly with paprika. Cover with foil and bake for 45 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley‚ if desired.While casserole is baking‚ make the sauce: In a metal bowl set over a pot of simmering water (don't let bowl touch water) or a double broiler‚ constantly whisk together egg yolks‚ heavy cream‚ lemon juice‚ mustard‚ and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon and visibly thickened‚ about 10-15 minutes. Turn heat off. Whisk in melted butter. Add more salt/pepper to taste. Serve immediately. Notes To make sure that your casserole doesn’t stick to the baking dish‚ make sure to grease it well before adding your ingredients. Don’t skip the step of letting the casserole sit at room temperature before baking‚ as this helps dish to cook evenly.  If needed you can use a heavy small pot set on the smallest burner‚ on lowest simmer setting. If you do this‚ it’s essential to constantly whisk and immediately turn heat off when sauce thickens‚ or yolks can curdle.  If sauce stands too long and gets too thick‚ add milk or broth to reach desired consistency. It’s best served immediately.  Feel free to double the sauce and reserve half of it to serve on the side or on top of individually served slices.  Because casserole contains fully cooked eggs‚ there won’t be the runny egg yolks of regular eggs Benedict. If you’d like‚ serve a poached egg on top of casserole servings‚ for individuals who like runny yolks. Eggs can be poached in advance.  Enjoy this breakfast casserole with some hash browns‚ Roasted Potatoes‚ or even Garlic Butter Mushrooms on the side. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 281kcal | Carbohydrates: 18.4g | Protein: 16.9g | Fat: 15.8g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 230.4mg | Sodium: 580mg | Fiber: 0.3g | Sugar: 3.3g More to cook and eat Sweet Potato Sausage Breakfast Casserole – This Sweet Potato Sausage Breakfast Casserole is standout delicious. It’s stellar for all the brunches and breakfast-for-dinners. Cheesy Tater Tot Breakfast Casserole – This Cheesy Tater Tot Breakfast Casserole is crispy on top‚ tender in the center‚ and busting at the seems with big flavors. Easy Overnight Breakfast Casserole – This may be the easiest Overnight Breakfast Casserole recipe you’ll ever enjoy. All you need is 15 minutes of prep and a handful of simple ingredients. Bacon and Egg Breakfast Casserole – This Bacon and Egg Breakfast Casserole is loaded with your morning favorites. Easily prepared the night before‚ this is sure to become a family favorite. Farmer’s Breakfast Casserole – This Farmer’s Breakfast Casserole is completely prepped the night before‚ making your morning easy. It’s hearty‚ scrumptious‚ and perfect for holidays or any weekend. The post Eggs Benedict Casserole appeared first on Chew Out Loud.

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