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Eggs Benedict Casserole {Whole30 & Keto}

KMFPW30
August 8, 2020 | Author: Ashley McCrary

Breakfast and brunch just got a whole lot better with this Eggs Benedict Casserole. Creamy eggs with asparagus, bacon, and onions, garlic, drenched in hollandaise sauce and garnished with crispy bacon. Whole30, Keto and Paleo compliant. 

Nothing screams breakfast or brunch more than this Eggs Benedict Casserole. Oh my gosh, y’all, this casserole is so delicious and simple. The best part is it won’t ruin your diet. It’s Whole30, Keto, Paleo and Dairy Free.

Eggs Benedict casserole with crispy bacon

The creamy hollandaise sauce gives this casserole a cheesy taste and texture without any actual cheese. This sauce is amazing because it really goes great with anything and is exploding with flavor. A lot of people get intimidated by this sauce, but it only takes a few ingredients and is super simple to make.

How To Make Hollandaise Sauce

  • You can make this sauce by using a blender or an immersion blender.
  • Melt the ghee in the microwave for about 30-40 seconds. This ghee needs to be hot and not just warm.
  • Combine the egg yolks, lemon juice, Franks Hot Sauce, salt and cayenne pepper into a high powered blender. Blend for 10 seconds. (If you are using an immersion blender, add the ingredients to a wide mouth mason jar and blend for 10 seconds).
  • Slowly pour in the hot ghee into the mixture as the blender is running on medium speed.
Eggs Benedict casserole with crispy bacon pinterest pin

Eggs Benedict Casserole Ingredients:

  • Eggs
  • Asparagus
  • Onions
  • Garlic
  • Bacon
  • Ghee
  • Olive oil
  • Salt/pepper
  • Franks Hot Sauce
  • Lemon juice
A slice of eggs Benedict casserole on top of plate with fork

Casserole Quick Tips:

  • Sauté the veggies: Sauté the asparagus, onion and garlic before adding it to the eggs. This adds a ton of flavor and texture to the eggs.
  • Make it ahead of time. Feel free to make the egg mixture ahead. Add the egg mixture to a baking dish and cover and add to the fridge. Remove and add to the oven when ready to eat.
  • Make into muffins: If you want to make these into mini muffins, feel free to add the mixture to muffin tins instead of a casserole dish.
  • Meal Prep:This is a perfect meal prep option. Make this casserole on Sunday and cut into square size servings and use as breakfast and lunch meals throughout the week.
A slice of eggs Benedict casserole on top of plate with fork

If you are looking for the perfect breakfast or brunch casserole, look no further. This Eggs Benedict Casserole is extremely simple, full of flavor and can even serve as a great meal prep option for a busy week.

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Eggs Benedict Casserole {Whole30 & Keto}

Breakfast and brunch just got a whole lot better with this Eggs Benedict Casserole. Creamy eggs with asparagus, onions, garlic and bacon, drenched in hollandaise sauce and garnished with crispy bacon. Whole30, Keto and Paleo compliant. 

  • Total Time: 10 minutes
  • Yield: 1012 servings 1x

Ingredients

Scale

Egg Casserole

  • 12 eggs, beaten
  • 2 tbsp canned coconut milk, unsweetened
  • 1 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 6 asparagus spears, chopped into 1 inch chunks
  • 6 slices cooked bacon, chopped (divided)
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Hollandaise Sauce

  • 1/2 cup melted ghee
  • 1/2 tsp Franks Hot Sauce
  • 1/2 tsp salt
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/4 tsp cayenne pepper

Instructions

Egg Casserole

  1. Pre-heat the oven to 350F. Spray a 8X8 OR 9X13″ baking dish.
  2. Heat a medium skillet over medium-high heat with olive oil. 
  3. Add the minced garlic, chopped onion, 3 slices bacon, chopped and asparagus chunks to the skillet. 
  4. Sauté together for around 4-5 minutes or until tender
  5. Meanwhile, in a large mixing bowl, whisk together the eggs and coconut milk and season very liberally with salt and black pepper (about 1 tsp salt and 3/4 tsp black pepper)
  6. Transfer the sauteéd veggies into the beaten eggs and whisk together until combined.
  7. Pour the mixture into the  9X13″ baking dish.
  8. Bake for 30-35 minutes.
  9. About 10 minutes before the casserole is finished cooking, make the hollandaise sauce below.
  10. Remove the casserole from the oven and allow to cool for 5 minutes. 
  11. Pour the hollandaise sauce over the entire casserole and top with the remaining chopped bacon.
  12. Enjoy!

Hollandaise Sauce

  1. Add 3 egg yolks, lemon juice, salt, hot sauce and cayenne pepper to a mason jar.
  2. Heat ½ cup ghee over low heat until completely melted.
  3. Add a little bit of the melted ghee to the mason jar and use an immersion blender on high speed to start blending together. Slowly (really slowly) pour the rest of the melted ghee in the jar as you are blending. As you blend, the sauce will begin to thicken. 
  4. Note: If you do not have an immersion blender, do all of the steps with a regular blender.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast/Brunch
  • Method: Oven
  • Cuisine: Whole30, Gluten Free, Keto
  • Diet: Gluten Free

Nutrition

  • Calories: 260
  • Sugar: 2
  • Sodium: 300
  • Fat: 22
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 13

Keywords: Eggs Benedict, Hollandaise Sauce, Keto Breakfast, Keto, Whole30, Brunch

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Eggs Benedict casserole with crispy bacon pinterest pin

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19 thoughts on "Eggs Benedict Casserole {Whole30 & Keto}"

  1. sarah says:

    Happened to have all the ingredients on hand for this Saturday morning, so made it just now! Yummy! added a splash of fresh basil on top. but really this recipe is perfect the way it is

    1. Ashley McCrary says:

      YAY! This makes me happy. So glad it was a hit. I also love the basil addition. So yummy

  2. Shirley says:

    How well will this heat up? Would this work for meal prepping?

    1. Ashley McCrary says:

      Hi Shirley……..don’t think I’ve tried reheating this or using in meal prep. If you choose to try this and have great results, I would so appreciate you getting back to me so I can share in the blog. Have a great weekend!!

  3. Caitlin says:

    This is amazing. We just made it for the week. Used ham since we had it leftover and a little extra lemon in the sauce because we love it lemony. It is SO good. This will definitely go into the meal planning rotation – definitely a different type of breakfast casserole.

    1. Ashley McCrary says:

      So happy to hear this. Thank you

  4. Zoe says:

    Hi. Thank you for sharing this recipe! I’m excited to make it. I’m curious about pan size. It says 8×8 or 9×13. Do you make a bigger amount to use a 9×13 or what do you suggest I guess! 😀

    1. Ashley McCrary says:

      This recipe will work in either container. Of course it will be thicker in the 8×8, but will still work in a 9×13

  5. Megan Lytle says:

    All the flavors you want and its soooo good! Easy to whip up too! Definitely will make again.

    1. Ashley McCrary says:

      YAY! So happy to hear Megan!

  6. Danielle kirklin says:

    I finally got around to making this tonight for dinner and HOLY COW it is amazing!!! I love all of your recipes but breakfast for dinner is my jam and this was a total win. My four year old helped whisk the eggs and was so proud 😂. Thanks for creating another delicious dish!

    1. Ashley McCrary says:

      This is so awesome to hear. I’m so glad you all loved it. THANK YOU!

  7. Nichole says:

    SO so good! I made this for the first time this morning and we will definitely be making it again and again. Thank you for a great breakfast recipe to add into our whole30 this month.

  8. Sarah says:

    Made this for my best friends bachelorette weekend brunch. Was absolutely delicious!
    Made the weekend that much better. All we added was Mimosas:)

    1. Ashley McCrary says:

      This is great to hear! Thank you Sarah

  9. Lisa says:

    Made this several times…. It is a huge hit with the all our children including the grandchildren…. it is easy and delicious.. why would you not want to make it….
    Run and make it and enjoy!!!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

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#ad Jump into fall with this delicious and easy Kielbasa and Cabbage Pierogy Skillet featuring @mrstspierogies. There is nothing like a cozy and comforting family meal to
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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
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onions. Cook for 8-10 minutes or until tender. 
 
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