If you love the flavor of classic eggs Benedict but want something easier, this casserole brings it all together in one pan. It’s rich, satisfying, and low-carb without sacrificing that buttery, tangy vibe you expect. Perfect for weekend brunch, holiday mornings, or meal prep for the week.
You get all the goodness of eggs, Canadian bacon, and hollandaise—no juggling poached eggs. Just bake, blend, and serve.
Ingredients
Method
- Prep the pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
- Cook the meat (optional): If your Canadian bacon or ham is not pre-seared, warm a skillet with 1 tablespoon butter. Sauté the meat for 3–4 minutes to develop flavor. Set aside.
- Make the egg mixture: In a large bowl, whisk together the 10 eggs, heavy cream, and almond milk until smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add mix-ins: Stir in the chopped Canadian bacon, shredded cheese, and most of the green onions (save some for topping).
- Assemble: Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with a pinch of smoked paprika if you like.
- Bake: Place in the oven and bake for 30–40 minutes, until the center is set and the edges are lightly golden. A knife inserted near the center should come out mostly clean.
- Rest: Let the casserole stand for 10 minutes before slicing. This helps it set and makes cleaner pieces.
- Make the hollandaise (blender method): Melt 8 tablespoons butter until hot and fully liquid. In a blender, add egg yolks, lemon juice, Dijon, a pinch of salt, and a few dashes of hot sauce. With the blender running on low, slowly stream in the hot butter until the sauce thickens and turns glossy. If it’s too thick, blend in 1–2 teaspoons warm water.
- Season and serve: Taste the hollandaise and adjust salt and lemon. Slice the casserole, spoon warm hollandaise over the top, and finish with chives or parsley and a little paprika.
Why This Recipe Works
This casserole captures everything you love about eggs Benedict in a make-ahead, family-style dish. No English muffin means fewer carbs and less fuss, but you still get that savory, creamy, lemony combination.
The base is soft and custardy, thanks to eggs and cream, while the Canadian bacon brings a salty, smoky bite. A quick blender hollandaise finishes it off with a silky, restaurant-style touch. It’s easy to scale, reheats well, and looks impressive on the table.
What You’ll Need
- Eggs: 10 large eggs for the custard base.
- Heavy cream: 1 cup for a rich, tender texture.
- Unsweetened almond milk: 1/2 cup to lighten the custard without added carbs.
- Canadian bacon or ham: 12 ounces, chopped.
- Shredded cheese: 1 cup (Swiss or Gruyère are classic; mozzarella works too).
- Green onions: 3, thinly sliced.
- Butter: 10 tablespoons (8 tablespoons for hollandaise, 2 tablespoons for greasing the dish and sautéing if needed).
- Lemon juice:
- Dijon mustard: 1 teaspoon for the hollandaise.
- Egg yolks: 3 yolks for the hollandaise.
- Hot sauce: A few dashes (optional) for the hollandaise.
- Smoked paprika or cayenne: Pinch for garnish and mild heat.
- Salt and black pepper: To taste.
- Fresh chives or parsley: For topping.
Step-by-Step Instructions
- Prep the pan: Heat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with 1 tablespoon butter.
- Cook the meat (optional): If your Canadian bacon or ham is not pre-seared, warm a skillet with 1 tablespoon butter. Sauté the meat for 3–4 minutes to develop flavor. Set aside.
- Make the egg mixture: In a large bowl, whisk together the 10 eggs, heavy cream, and almond milk until smooth.
Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add mix-ins: Stir in the chopped Canadian bacon, shredded cheese, and most of the green onions (save some for topping).
- Assemble: Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with a pinch of smoked paprika if you like.
- Bake: Place in the oven and bake for 30–40 minutes, until the center is set and the edges are lightly golden. A knife inserted near the center should come out mostly clean.
- Rest: Let the casserole stand for 10 minutes before slicing.
This helps it set and makes cleaner pieces.
- Make the hollandaise (blender method): Melt 8 tablespoons butter until hot and fully liquid. In a blender, add egg yolks, lemon juice, Dijon, a pinch of salt, and a few dashes of hot sauce. With the blender running on low, slowly stream in the hot butter until the sauce thickens and turns glossy.
If it’s too thick, blend in 1–2 teaspoons warm water.
- Season and serve: Taste the hollandaise and adjust salt and lemon. Slice the casserole, spoon warm hollandaise over the top, and finish with chives or parsley and a little paprika.
How to Store
- Refrigerate: Store leftover casserole (without hollandaise on top) in an airtight container for 3–4 days.
- Hollandaise: Best the day it’s made. If you must store, keep it in a sealed jar in the fridge up to 1 day and rewarm gently over a double boiler, whisking in a teaspoon of warm water if needed.
- Reheat: Warm casserole slices in a 300°F (150°C) oven for 10–12 minutes, or microwave in short bursts to avoid overcooking.
Add hollandaise after reheating.
- Freezing: You can freeze the baked casserole (no hollandaise) for up to 2 months. Thaw overnight and reheat in the oven until warm.
Why This is Good for You
- Low-carb and keto-friendly: With no bread, this dish keeps carbs down while still feeling indulgent.
- Protein-rich: Eggs and Canadian bacon help you stay full and support muscle maintenance.
- Healthy fats: Butter and cream provide satiety and steady energy on a ketogenic plan.
- Nutrients in eggs: Eggs offer choline, B vitamins, selenium, and lutein for brain, eye, and metabolic health.
- Customizable sodium: Making it at home lets you control salt levels compared to restaurant versions.
What Not to Do
- Don’t pour hollandaise on the whole casserole if you plan to store leftovers. It can separate and turn greasy when reheated.
- Don’t skip seasoning the egg base. The casserole can taste flat without enough salt and pepper.
- Don’t overbake. Overcooking makes the custard rubbery. Pull it when the center is just set.
- Don’t use cold butter for hollandaise. It must be hot and fully melted to emulsify smoothly.
- Don’t rush the butter stream. Add it slowly or the sauce may break.
Recipe Variations
- Asparagus Benedict: Add 1 cup blanched, chopped asparagus to the egg mixture for a spring twist.
- Florentine Style: Sauté 2 cups spinach in butter until wilted, squeeze out moisture, and fold into the casserole.
- Smoked Salmon: Swap Canadian bacon for 8 ounces smoked salmon.
Add fresh dill and a little lemon zest to the custard.
- Spicy Benedict: Use pepper jack cheese, add a minced jalapeño, and finish with cayenne in the hollandaise.
- Dairy-Light: Replace heavy cream with full-fat coconut milk and use ghee instead of butter for a different richness.
- Mini Benedict Cups: Bake the mixture in greased muffin tins (about 18–24 minutes) for portable servings.
FAQ
Can I make this ahead?
Yes. Assemble the casserole, cover, and refrigerate overnight. Bake the next morning, adding 5–10 extra minutes if it goes into the oven cold.
Make the hollandaise fresh before serving.
What if my hollandaise breaks?
Don’t toss it. Blend 1 tablespoon hot water with a teaspoon of Dijon, then slowly whisk or blend in the broken sauce to re-emulsify. You can also start with a fresh yolk in the blender and stream the broken sauce into it.
Is there a cheese-free option?
Yes.
Skip the cheese or replace it with a smaller amount of creamy goat cheese or dairy-free shreds. Season a touch more to keep flavors balanced.
Can I use bacon instead of Canadian bacon?
Absolutely. Cook 8–10 slices until crisp, crumble them, and fold into the egg mixture.
Drain excess fat so the casserole doesn’t get greasy.
How many carbs per serving?
Numbers vary by brands, but typically this lands around 2–4 net carbs per serving without the hollandaise, and 1–2 additional net carbs with it. If tracking closely, input your specific ingredients into a nutrition calculator.
Do I have to use a blender for hollandaise?
No, but it’s the fastest way. You can whisk yolks and lemon over a very low double boiler while slowly adding melted butter.
Keep the heat gentle to avoid scrambling.
Can I add veggies without watering it down?
Yes. Cook high-moisture vegetables first and pat dry. Good options are sautéed mushrooms, wilted spinach, roasted red peppers, or blanched asparagus.
What’s the best cheese for flavor?
Gruyère gives the most classic, nutty depth.
Swiss is mild and melty. Mozzarella is neutral if you want the hollandaise to shine.
Final Thoughts
This Keto Eggs Benedict Casserole delivers brunch comfort with simple steps and clean, low-carb ingredients. It’s ideal for gatherings, but it’s also practical for weekly meal prep. The creamy custard and tangy hollandaise make every slice feel special, and the variations keep it fresh. Keep the technique simple, season well, and let the sauce bring it all together. You’ll have a winning brunch dish everyone remembers.
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