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Keto Eggs Benedict Casserole - A Cozy, Low-Carb Brunch Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
  2. 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.
  3. 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.
  4. Add mix-ins: Stir in the chopped Canadian bacon, shredded cheese, and most of the green onions (save some for topping).
  5. Assemble: Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with a pinch of smoked paprika if you like.
  6. 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.
  7. Rest: Let the casserole stand for 10 minutes before slicing. This helps it set and makes cleaner pieces.
  8. 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.
  9. 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.