This easy Low Carb Keto Eggs Benedict Casserole is a creamy, cheesy, and satisfying twist on the classic! Perfect for breakfast or brunch, it swaps the traditional muffin for roasted cauliflower, packed with flavour and topped with rich hollandaise. You can use ham or bacon for variety—ideal for meal prep or a quick morning feast!
Recipe Ingredients
- 3 tbsp Olive oil
- 1 head Cauliflower (cut into small florets)
- ½ tsp Sea salt
- ¼ tsp Black pepper
- 8 large Eggs (whisked)
- 225g (8 oz) Canadian bacon (chopped)
- 170g (1½ cups) Cheddar cheese, shredded (divided)
- 120ml (½ cup) Hollandaise sauce
- 2 tbsp Chives (chopped)
How To Make Low Carb Keto Eggs Benedict Casserole
- Preheat the oven: Preheat the oven to 400°F (204°C).
- Roast the cauliflower: In a large bowl, toss the cauliflower with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 25-30 minutes until golden brown. Leave the oven on at 400°F (204°C).
- Whisk the eggs: In a large bowl, whisk the eggs until smooth.
- Assemble the casserole: Arrange the roasted cauliflower at the bottom of a 9×13-inch (23×33 cm) baking dish. Pour the eggs over the cauliflower, then sprinkle 1 cup (113g) of cheddar cheese on top. Add the Canadian bacon, then top with the remaining cheddar.
- Bake: Bake for 18-20 minutes, or until the cheese is melted and the eggs are cooked through.
- Finish and serve: Let the casserole cool for 10 minutes. Drizzle with hollandaise sauce and sprinkle with chopped chives before serving.
Recipe Tips
- Roast the cauliflower well: Make sure the cauliflower is golden brown before adding it to the casserole. This adds flavor and prevents a watery texture.
- Whisk the eggs properly: Beat the eggs well to create a smooth mixture. This helps the casserole cook evenly and stay fluffy.
- Layer ingredients evenly: Spread the cauliflower, cheese, and Canadian bacon evenly so every bite has a balanced taste.
- Use high-quality hollandaise sauce: For the best flavor, use a homemade or high-quality store-bought hollandaise. A runny or bland sauce can ruin the final dish.
- Let it rest before serving: Allow the casserole to sit for at least 10 minutes after baking. This helps it set and makes slicing easier.
How To Store and Reheat Leftovers?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: the oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and bake for 10-15 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (1/8 of the casserole)
- Calories: 330
- Total Fat: 26g
- Saturated Fat: 9g
- Cholesterol: 401mg
- Sodium: 547mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1.6g
- Sugars: 1.8g
- Protein: 19.6g
Check out More Recipes:
- Low Carb Keto Banana Muffins
- Low Carb Keto Pumpkin Spice Latte (Sugar Free)
- Low Carb Keto Flourless Waffles
Low Carb Keto Eggs Benedict Casserole Recipe
Description
This easy Low Carb Keto Eggs Benedict Casserole is a creamy, cheesy, and satisfying twist on the classic! Perfect for breakfast or brunch, it swaps the traditional muffin for roasted cauliflower, packed with flavour and topped with rich hollandaise. You can use ham or bacon for variety—ideal for meal prep or a quick morning feast!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (204°C).
- Roast the cauliflower: In a large bowl, toss the cauliflower with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 25-30 minutes until golden brown. Leave the oven on at 400°F (204°C).
- Whisk the eggs: In a large bowl, whisk the eggs until smooth.
- Assemble the casserole: Arrange the roasted cauliflower at the bottom of a 9×13-inch (23×33 cm) baking dish. Pour the eggs over the cauliflower, then sprinkle 1 cup (113g) of cheddar cheese on top. Add the Canadian bacon, then top with the remaining cheddar.
- Bake: Bake for 18-20 minutes, or until the cheese is melted and the eggs are cooked through.
- Finish and serve: Let the casserole cool for 10 minutes. Drizzle with hollandaise sauce and sprinkle with chopped chives before serving.
Notes
- Roast the cauliflower well: Make sure the cauliflower is golden brown before adding it to the casserole. This adds flavor and prevents a watery texture.
Whisk the eggs properly: Beat the eggs well to create a smooth mixture. This helps the casserole cook evenly and stay fluffy.
Layer ingredients evenly: Spread the cauliflower, cheese, and Canadian bacon evenly so every bite has a balanced taste.
Use high-quality hollandaise sauce: For the best flavor, use a homemade or high-quality store-bought hollandaise. A runny or bland sauce can ruin the final dish.
Let it rest before serving: Allow the casserole to sit for at least 10 minutes after baking. This helps it set and makes slicing easier.
Low Carb Keto Eggs Benedict Casserole
