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Eggs Benedict Casserole - Low Carb, Gluten Free, Paleo | Peace Love and Low Carb

Keto Eggs Benedict Casserole



For the casserole

  • 12 ounces Canadian bacon or thinly sliced ham, sliced
  • 1 tablespoon butter
  • 10 large eggs
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 Batch Keto Hollandaise Sauce (Get the recipe here)
  • chopped fresh chives, for garnish


For the casserole

  1. Preheat oven to 350°F.
  2. Set aside 6 slices of Canadian bacon and chop the rest.
  3. 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.
  4. 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.
  5. Line the remaining 6 slices of Canadian bacon on the bottom of an 8x13 baking dish.
  6. Pour the egg mixture over top of the sliced Canadian Bacon.
  7. Bake for 20 minutes. Remove from oven and sprinkle the remaining Canadian bacon over top.
  8. Return to the oven and bake for an additional 10 minutes.
  9. Top with hollandaise sauce before serving. Garnish with fresh chives.


2g net carbs per serving

Nutrition Information for Hollandaise Sauce - here

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes


  • Calories: 280
  • Fat: 21g
  • Carbohydrates: 2g
  • Protein: 20g

Keywords: keto breakfast, gluten free breakfast casserole, breakfast casserole recipe, homemade hollandaise recipe