My Keto Eggs Benedict Casserole is a classy spin on the traditional eggs benedict recipes. It’s flavorful, creamy, filled with eggs, drizzled with hollandaise sauce, and utterly delicious. Perfect for breakfast or brunch this dish is a real crowd-pleaser.
Mix the bread ingredients together and put in a greased 6x8 pan. Bake for 25 minutes or until golden and firm to the touch in the center. Let cool for 5 minutes.
Casserole Assembly:
Blend together the 8 eggs, cream cheese, and garlic salt for the filling.
Cut the bread into bite-sized pieces. Put that in the bottom of a 9x13 baking pan. Scatter the ham on top. Pour the egg mixture over the bread and ham.
Bake for 20-25 minutes or until set in the center and no longer jiggly.
Hollandaise Sauce:
Put the egg yolks, lemon juice, and salt into a blender. Blend until smooth.
Heat the butter until very hot but not browned in a small saucepan or in a covered bowl in the microwave. With the blender going slowly pour in the butter. Drizzle the sauce over the casserole.
Notes
Nutrition: this casserole makes 12 generous pieces in a 9x13 pan. Each piece has 2 NET carbs.Prep Time: you can prep the casserole and refrigerate overnight before baking. Make the hollandaise sauce right before serving.To Reheat: put the casserole back in the oven at 350 degrees. Heat for 10-15 minutes or until it’s hot all the way. You can also reheat in the microwave. I recommend adding a damp paper towel on top of the plate and heating for 1 or 2 minutes or until hot. To Freeze: place the leftovers in an airtight container. Freeze for up to 2 months. Reheat and serve hot.