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Healthy Keto Eggs Benedict Casserole

side view of healthy eggs benedict in casserole pan

Eggs Benedict, please.  Healthy Keto Eggs Benedict Casserole, heck, yeah!  This recipe is a snap to make, is adaptable, and so very super yummy!  Plus, it feeds a crowd with minimal effort.  Did we mention it’s also keto?  Seriously.  This dish covers ALL the bases!

keto eggs benedict on stoneware plate with fork

Keto Eggs Benedict Recipe:

  • 3 tbsp Olive oil
  • 1 bag Cauliflower Rice
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 8 large Eggs (whisked)
  • 8 oz Ham
  • 1 1/2 cups Cheddar cheese (shredded)  In addition, we used some parmesan and asiago.
  • 1/2 cup Keto Hollandaise sauce

Hollandaise Sauce Recipe:

  • 8 tbsp Unsalted butter (melted)
  • 4 large Egg yolks (at room temperature – we used 3 whole eggs)
  • 1 tbsp Lemon juice
  • 1/2 tsp Sea salt (to taste)

Combine the egg yolks and lemon juice and whip until smooth.   Slowly drizzle in the melted butter and combine.

 

Directions for Keto Eggs Benedict:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • In a large bowl, toss together the cauliflower rice, olive oil, salt, and pepper.
  • In a large bowl, whisk the eggs.
  • Spread the cauliflower in the bottom of a 9×13 baking dish.
  • Pour the eggs over the cauliflower. Sprinkle 1 cup cheddar over the eggs. Top with ham and rest of the cheese.
  • Bake the casserole until cheese is melted and eggs are cooked through.  (Approximately 20 minutes.)
  • Let the casserole cool for 10 minutes. Drizzle with hollandaise sauce.
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