Keto Eggs Benedict Casserole. A remixed Eggs Benedict, complete with a buttery, lemony, creamy hollandaise sauce. So good, you won't even miss the English muffin.
Up your low carb brunch with this Keto Eggs Benedict Casserole
This Keto Eggs Benedict Casserole is out of this world. So good, you won't even miss the muffin. I LOVE hollandaise. Like, I want to marry it and have its delicious lemon, buttery babies. Okay, maybe that is taking things a little too far, but I love it ... on any type of eggs, on steak, on veggies. SO GOOD!
The secret to nailing this keto hollandaise sauce
Hollandaise can be kind of temperamental to make, but once you get the hang of it, it will turn out every time. If you do not want to take the time to make your own from scratch, you can always buy the packaged kind. BUT, it is not gluten free and does have some strange and unnecessary additives.
How to make a paleo version of this Keto Eggs Benedict Casserole
For those looking to make this a strict paleo dish, simply omit the heavy cream and be mindful of the ham you buy. Easy peasy! A little something in this recipe for everyone.
In addition to this Keto Eggs Benedict Casserole recipe, Check out some of my other favorite low carb breakfast recipes:
- Keto Sausage and Egg Breakfast Sandwich
- Bacon, Spinach, and Feta Breakfast Scramble
- Corned Beef Hash Breakfast Skillet
- Italian Spaghetti Squash Breakfast Casserole
- Creamy Herbed Bacon and Egg Skillet
- Keto Bagel Breakfast Sandwiches
- Keto Taco Breakfast Skillet
Keto Eggs Benedict Casserole
- Total Time: 30 minutes
- Yield: Makes 6 Servings 1x
Ingredients
For the casserole
- 12 ounces Canadian bacon or thinly sliced ham, sliced
- 1 tablespoon butter
- 10 large eggs
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 Batch Keto Hollandaise Sauce (Get the recipe here)
- chopped fresh chives, for garnish
Instructions
For the casserole
- Preheat oven to 350°F.
- Set aside 6 slices of Canadian bacon and chop the rest.
- Heat the butter in a medium skillet over medium high heat. Once the butter is melted and the pan is hot, add the Canadian bacon. Cook until it just starts to brown.
- Crack the eggs into a large mixing bowl and whisk. Add the heavy cream, Dijon mustard, garlic powder, onion powder, paprika, sea salt and black pepper. Whisk until all ingredients are well combined. Mix in three quarters of the cooked Canadian bacon.
- Line the remaining 6 slices of Canadian bacon on the bottom of an 8x13 baking dish.
- Pour the egg mixture over top of the sliced Canadian Bacon.
- Bake for 20 minutes. Remove from oven and sprinkle the remaining Canadian bacon over top.
- Return to the oven and bake for an additional 10 minutes.
- Top with hollandaise sauce before serving. Garnish with fresh chives.
Notes
2g net carbs per serving
Nutrition Information for Hollandaise Sauce - here
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
Nutrition
- Calories: 280
- Fat: 21g
- Carbohydrates: 2g
- Protein: 20g
Marita Tedder says
I made this for dinner. Really liked it! the flavor was very good. I would have liked it to be a but thicker. I think next time, I will beat the egg whites from the eggs for the hollandaise sauce and add them to the egg/ham mixture. That should give it a lighter/thicker finished product.
I messed up the hollandaise sauce. But I will try it again. I just didn't pay close enough attention. I looked away, and it was too late. Still used it and it still tasted good.
Allison says
Loved all the flavors! Was a little hesitant to try to make the Hollindaise, but was surprised that it was easier than I thought. Such a nice change from ordinary eggs.
Stacey Flood says
Good Morning! Always looking for yummy healthy breakfast ideas! I want to try this but I'm really the only one that eats breakfast...How are the leftovers? Do you freeze or just keep in the refrigerator?
Thanks!
Diane says
Need recipe
Kyndra Holley says
It's in the post.
Dominique Jermyn says
What would be the best dairy-free substitute for Heavy Cream in this recipe? Would coconut cream work?
Laura says
I would like to know this, too. Has anyone tried replacing the heavy cream with either coconut cream or coconut milk? I know it can work in some recipes but would love to hear if anyone has done it successfully in this one. Thanks!