The Keto Eggs Benedict Casserole is the ultimate brunch masterpiece that will take your taste buds on a flavorful journey. It’s a showstopper that will impress and satisfy everyone at the table.
This remixed version of the classic Eggs Benedict brings together the richness of buttery, lemony, and creamy hollandaise sauce without the need for an English muffin, making it a perfect low-carb and keto-friendly choice.
The absence of the English muffin doesn’t take away from the enjoyment; instead, it allows you to savor the essence of Eggs Benedict while staying true to your keto lifestyle.
But the best part is the versatility of this dish, catering to various dietary preferences. For those following a strict paleo regimen, the recipe can be easily modified by omitting the heavy cream and choosing the right ham.
It’s easy peasy, ensuring that everyone can relish the goodness of this casserole. The preparation is simple and fuss-free!
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!
|Servings||6 Servings (1x)|
FOR THE CASSEROLE
- 12 ounce Canadian bacon or thinly sliced ham, sliced
- 1 tablespoon butter
- 10 large eggs
- 1/2 cup heavy cream
- 2 tablespoon 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 5-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 8×13 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.