Best Eggs Benedict Casserole Recipes

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EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Provided by alycimo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h10m

Yield 10

Number Of Ingredients 12

cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

Steps:

  • Spray 9x13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle casserole with paprika; cover with aluminum foil.
  • Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings (1-2/3 cups sauce).

Number Of Ingredients 12

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Steps:

  • Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.

Provided by BecR2400

Categories     Breakfast

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 8

6 English muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
2 -3 cups prepared easy hollandaise sauce (I suggest doubling my Easy Hollandaise Sauce)

Steps:

  • Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  • Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  • Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  • While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
  • Makes 10 servings.
  • NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Nutrition Facts : Calories 208.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 168, Sodium 635, Carbohydrate 18.5, Fiber 1.3, Sugar 3.9, Protein 16

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.

Provided by Food Network Kitchen

Time 10h25m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
8 English muffins
16 slices Canadian bacon (about 9 ounces)
2 cups milk
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 large eggs
15 tablespoons unsalted butter
4 large egg yolks
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon white vinegar
8 large eggs
3 tablespoons minced fresh chives

Steps:

  • For the casserole: Grease a 9-by-13-inch baking dish with the butter.
  • Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
  • Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
  • For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
  • For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
  • Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
  • Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)

MAKE-AHEAD EGGS BENEDICT CASSEROLE



Make-Ahead Eggs Benedict Casserole image

This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict-think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever-and it can even be made ahead!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 8

Number Of Ingredients 12

10 eggs, slightly beaten
1/3 cup Original Bisquick™ mix
2 cups half-and-half
1/3 cup chopped onions
1 clove garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)
1 package (1.25 oz) hollandaise sauce mix
2 tablespoons chopped fresh chives

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Heat oven to 350°F. Uncover casserole; stir mixture.
  • Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 270 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Turn a brunch favorite into a simple bake with this Eggs Benedict Casserole recipe! Use English muffins, honey ham, your own Hollandaise sauce and more for this delicious eggs Benedict bake.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 10

4 English muffins, split, toasted
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Honey Ham
1 carton (16 oz.) cholesterol-free egg product, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. garlic powder
1 Tbsp. plus 1 tsp. GREY POUPON Dijon Mustard, divided
1 tsp. pepper, divided
5 Tbsp. butter
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 350ºF.
  • Top muffin halves with folded ham slices, adding about 3 ham slices to each muffin half.
  • Stand topped muffin halves in 8-inch square baking dish sprayed with cooking spray.
  • Reserve 1/3 cup egg product; refrigerate until ready to use. Beat remaining egg product with sour cream, garlic powder, 1 tsp. mustard and 1/2 tsp. pepper until blended; pour evenly over ingredients in baking dish.
  • Bake 25 min. or until knife inserted in center comes out clean. Remove from oven.
  • Melt butter. Add remaining mustard and pepper to blender container along with the lemon juice and reserved egg product; blend well. With blender running on low speed, gradually add hot butter through feed tube at top of blender, blending until sauce is well blended.
  • Spoon about 1-1/2 Tbsp. sauce over each serving of casserole. Sprinkle with chives.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 13 g

BAKED EGGS BENEDICT CASSEROLE



Baked Eggs Benedict Casserole image

Make and share this Baked Eggs Benedict Casserole recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons butter, softened
4 English muffins, split
8 slices Canadian bacon
6 eggs
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon dry mustard
1 dash Tabasco sauce

Steps:

  • Grease a 9 x 15 pan.
  • Butter muffins and place in baking dish.
  • Cover with bacon.
  • Mix eggs and balance of ingredients.
  • Pour over bacon and muffins, soaking all.
  • Cover.
  • Keeps in fridge 2 days or can be frozen for 2 months.
  • To bake:.
  • Bake 350F 45 mins.

Nutrition Facts : Calories 320.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 192, Sodium 815, Carbohydrate 20.9, Fiber 1.1, Sugar 3.3, Protein 13.6

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

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.

Provided by TGirl

Categories     Breakfast

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
3/4 cup butter
3/4 cup flour, all purpose
4 cups milk
1 (14 1/2 ounce) can chicken broth
1 lb cubed ham
4 ounces shredded cheddar cheese
8 hard-boiled eggs, cut into quarters
1/2 teaspoon salt
1/8 teaspoon cayenne or 1/8 teaspoon black pepper
12 biscuits, cut in half

Steps:

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

Nutrition Facts : Calories 553, Fat 33.4, SaturatedFat 15.6, Cholesterol 197.7, Sodium 1373.9, Carbohydrate 38.6, Fiber 1.9, Sugar 2.6, Protein 24.4

EGGS BENEDICT CASSEROLE



EGGS BENEDICT CASSEROLE image

Yield 12

Number Of Ingredients 12

12 oz Canadian bacon chopped
6 english muffins split and cut into 1 inch pieces
8 eggs
2 cups 2% milk
1 tsp onion powder
1/4 tsp paprika
Hollandaise sauce
4 egg yolks
1/2 cup heavy whipping cream
2 Tbsp lemon juice
1 tsp Dijon mustard
1/2 cup butter melted

Steps:

  • 1. Place half of the Canadian bacon in greased 13 X 9 baking dish top with English muffins and remaining Canadian bacon. In a large bowl whisk the eggs, milk and onion powder, pour over the top Refrigerate covered overnight 2 Preheat oven to 375 remove casserole from refrigerator while oven heats. Sprinkle top with Paprika, Bake covered 35 mins. Uncover and bake another 10-15 mins. or until knife inserted near center comes out clean. 3. In the top of a double boiler over simmering water whisk egg yolks, cream, lemon juice and mustard until just blended cook until mixture is just thick enough to coat a metal spoon whisking constantly. Reduce heat to very low Very slowly drizzle in warm melted butter whisking constantly Serve sauce immediately with breakfast

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Every Christmas morning I serve breakfast to all of my family. Each year I like to come with at least one new dish to serve. This is this year's new dish which sounds decadent, creamy and glorious - I think it will become my favorite new breakfast casserole.

Provided by cathy tate

Categories     Eggs

Time 1h15m

Number Of Ingredients 14

1 Tbsp olive oil, plus more for the pan
6 english muffins, split & cut into 1-in pieces
1 large leek, white &green parts only cut into 1/4-in thick half-moons
12 oz canadian bacon, chopped
6 large eggs plus 8 large egg yolks, at room temp
2 1/2 c whole milk
1 1/2 tsp dry mustard
2 Tbsp chopped fresh chives
2 c heavy whipping cream
3/4 tsp cayenne pepper
kosher salt and pepper
1/2 c unsalted butter
1 Tbsp fresh lemon juice
1 tsp dijion mustard

Steps:

  • 1. Heat oven to 425 degrees. Coat a 9x13 pan or 8, 16oz baking dishes with oil. Place english muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12-15 minutes; transfer to the prepared baking dish. Reduce heat to 350 degrees.
  • 2. Meanwhile, heat oil in large skillet over medium heat. Add the leek and cook, stirring occasionally, about 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown about 4-5 minutes more. Spoon the mixture over the english muffins.
  • 3. In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 tsp each cayenne, salt and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40-45 minutes (about 25 minuts if using individual dishes)
  • 4. Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijion mustard, remaining 1/2 cup cream, 1/4tsp cayenne and 1/2tsp salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly until mixture is thick enough to coat the back of a spoon, about 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the meltd butter. Serve with casserole.

EGGS BENEDICT CASSEROLE RECIPE - (4.5/5)



Eggs Benedict Casserole Recipe - (4.5/5) image

Provided by franny-2

Number Of Ingredients 17

SAUCE:
1 pound Canadian bacon or ham, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 tablespoon onion powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Parsley for garnish, freshly chopped
4 large egg yolks
1/2 cup heavy whipping cream
1 to 2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 cup melted butter
Salt and pepper, to taste

Steps:

  • Grease a 9×13-inch 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. Cover tightly and refrigerate overnight. Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375°F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake 10 to 15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired. SAUCE: In a double broiler or metal bowl over simmering water (don't let bowl touch water), 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. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt and pepper if needed. Serve sauce immediately with casserole. If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 teaspoon as needed.

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Make and share this Eggs Benedict Casserole recipe from Food.com.

Provided by Chris Reynolds

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, plus more for pan
6 English muffins, split and cut into 1-inch pieces
1 leek, cut into 1/4-inch thick half moons (white and light green only)
12 ounces Canadian bacon, chopped
6 large eggs
8 egg yolks
2 1/2 cups milk
1 1/2 teaspoons dry mustard
2 tablespoons fresh chives
2 cups heavy cream, divided
3/4 teaspoon cayenne pepper, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 cup unsalted butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Steps:

  • Heat oven to 425°F Coat 9x13 pan with oil. Place English muffin pieces on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Transfer to prepared baking dish. Reduce heat to 350°F.
  • Heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4-5 minutes more. Spoon over the English muffin pieces.
  • In a large bowl, whisk the whole eggsmilk, dry mustard, chives, 1-1/2 C cream, and 1/2 tsp cayenne, 1/2 tsp salt, and pepper. Pour over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes.
  • Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. Whisk together, in a double boiler, the egg yolks, lemon juice, Dijon mustard, remaining 1/2 C cream, 1/4 tsp cayenne, and 1/2 tsp salt. Heat mixture, over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives and serve with hollandaise.

Nutrition Facts : Calories 653.4, Fat 49.8, SaturatedFat 26.9, Cholesterol 451.1, Sodium 1223.8, Carbohydrate 27.8, Fiber 1.9, Sugar 2.4, Protein 24.6

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Number Of Ingredients 14

2 1/2 cups cut-up cooked ham
10 eggs, poached
1/4 teaspoon black pepper
1 cup crushed cornflakes or fine bread crumbs
1/4 cup margarine, melted
------------------------------
Mornay Sauce:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk
1 1/2 cups shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan cheese

Steps:

  • Put ham in a 9x13-inch baking pan; place poached eggs on ham. Sprinkle with pepper. Prepare Mornay Sauce and pour over eggs. Toss butter and cornflakes, sprinkle over sauce in rectangle around each egg. Refrigerate no longer than 24 hours. Heat in 350° oven until sauce is bubbly. Mornay Sauce: Heat butter over low heat till melted. Stir in flour, salt, and nutmeg. Cook, stirring constantly, till bubbly. Remove from heat, then stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Add cheese and stir till smooth. Fun Fact: Influenced by grain storage pits of the "old world" and corn cellars of Native Americans, the first known upright wooden silo was constructed in 1873 by Fred Hatch of McHenry County, Illinois. By storing silage (green fodder) in an air-tight container (silo), it stopped fermentation, thus preserving the feed until it was needed. The use of silos spread by word of mouth and through farming magazines. By 1924 there were more than 100,000 across the nation. During World War I farmers were asked to raise more food for the war effort. Building a silo was equated with patriotism. Silos have been built of wood, fieldstone, tile, brick, concrete and steel, and have ranged in height from 35 to 60 feet.

Nutrition Facts : Nutritional Facts Serves

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