This recipe brings you everything you love about a classic eggs Benedict, with the ease of a casserole. It’s completely keto friendly and gluten-free as well.
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I’ve made it no secret that breakfasts foods are some of my favorites and with a large family, breakfast casseroles are where it’s at. They make life so easy since most of the prep work can be done ahead and this one, in particular, is great because it’s fully customizable.
This casserole has a bottom layer that is similar to a buttery biscuit. It’s then topped with ham or Canadian bacon, eggs and of course the piece de resistance … Hollandaise!
If you are making breakfast for a crowd then this easy Eggs Benedict Casserole is for sure the way to go!
Ingredients and Substitutions
- I have worked really hard to get the biscuit layer just right. For that reason, I don’t recommend substituting ingredients in that layer. If you do so, proceed at your own risk.
- You can swap the ham for any meat that you like. We’ve used Canadian bacon, regular bacon, sausage crumbles, and even sausage links once. Just be sure that the meat is cooked and drained of any fat before adding it to the casserole. I also think it’s helpful to chop the meat up if possible as this helps to hold the eggs in place.
- Speaking of the eggs … In keeping with a traditional eggs Benedict – I opted to keep my eggs a bit on the runny side. This is purely a matter of personal preference. You will notice in my photos that one of the yolks is broken. This is to suit one of my kids who doesn’t do runny yolks. You could also whisk the eggs before pouring them in the casserole for the scrambled egg lovers in your family.
- Similar to the biscuit layer, I don’t recommend substituting any of the ingredients in the hollandaise. You can, however, substitute any hollandaise recipe that you like, or simply go without it.
Tips for making this Keto Eggs Benedict Casserole:
- You can make the biscuit layer ahead of time to save time. After baking, simply allow it to cool and store it covered in the fridge until you are ready to complete the casserole.
- When you are arranging the meat in the casserole, try to form little ‘nests’ for the egg yolks to rest in. This not only makes the presentation nice, but it also ensures that the servings are even and all include an egg yolk.
- For the best results, prepare the hollandaise no more than 1 hour before serving. Once it is prepared, cover it with plastic wrap and keep it in a warm place until ready to serve
- The leftover casserole can be kept in the fridge for up to five days. The casserole will still taste great upon reheating, but be aware that the eggs will likely no longer be runny.
- Leftover hollandaise can be stored in the fridge and reheated in the microwave at 50% power in 15-second increments until it is heated through. You can serve it on asparagus or broccoli for a real treat!
Be sure to check out these other great recipes from This Mom’s Menu:
- Keto Breakfast Casserole
- Homemade McGriddles | Keto, Gluten Free
- Sausage Pancake Muffins | Keto, Gluten Free
- Homemade Bacon Mayo
Keto Eggs Benedict Casserole with Easy Hollandaise Sauce
For the bottom biscuit layer:
For the toppings:
- 1 lb Cubed Ham fully cooked
- 8 Eggs
- 3 Egg Whites Reserve the yolks for the Hollandaise
- Salt and Pepper to taste
- Preheat the oven to 350 degrees and grease a 7×11″ baking dish with non-stick spray or butter.
- In a large bowl, combine the almond flour, baking powder, and salt. Then, cut in the butter using a pastry knife, two butter knives or a food processor.
- Next, stir in the eggs, mozzarella, and sour cream until the mixture is uniform.
- Spread evenly into the bottom of the prepared dish and bake 20-25 minutes or until the top is lightly browned.
- Remove the dish from the oven, and increase the oven temperature to 425 degrees F. Add the cubed ham to the dish. Spread it evenly over the biscuit layer, then carefully use a spoon to form 8 “nests” with the ham. (see the picture in the post) This will help to support the egg yolks.
- Next, carefully crack the 8 eggs into the ‘nests’. The yolks should stay put, but the whites will spill out. If you don’t want runny egg yolks, use a fork to break the yolks. You can do this to some or all of the yolks.
- Pour the egg whites into the center of the dish, and spread evenly.
- Sprinkle the dish with salt and pepper to taste and return to the oven. Bake for 6-7 minutes for runnier eggs (close to eggs over easy or add additional time to cook the eggs to your liking.
- While the casserole is cooking, prepare the Hollandaise. Add the egg yolks, lemon juice, and cayenne to the bottom of a blender or food processor. Blend on medium speed until they are uniform and have lightened a bit in color (about 30-40 seconds) Reduce the speed to medium-low and slowly pour in the melted butter. Once you have added all of the butter the hollandaise should be light and creamy. Adjust the salt to taste and remove from the blender. If you find the sauce is too thick for your liking, simply add a bit of hot water to thin it out.
- Serve the casserole topped with the hollandaise. I prefer to let each person pour their own sauce, but you could also pour it over the entire casserole before serving if desired.