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This Low-Carb Eggs Benedict Casserole brings you all of the flavors you love in a classic eggs benedict without all of those pesky carbs. Bonus is the easy-to-make blender hollandaise sauce that you will want to put on everything!
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One of the number one breakfast recipes of all time here on the blog is my Eggs Benedict Casserole. That hails back to my carbivour days and, although it is a delicious dish, it is full of carbs in the form of English muffins.
I assumed it was off the table and put it out of my mind.
Then I ran across Wholesome Yums keto English muffin recipe and sprinted to the kitchen to make them.
I was so excited to be able to make my favorite breakfast casserole again!
The keto muffins don't hold their shape like a traditional muffin, but that is OK because they mix with the eggs to give this casserole a nice hearty base, not just eggs and ham. It is a "stick to your ribs" quality as the Mr says.
This casserole had been a go-to holiday breakfast/brunch recipe in our house for a long time so it is nice to have it back again!
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🥘Ingredients
These are the ingredients needed to make this Low Carb Eggs Benedict Casserole.
- Butter
- Low Carb English muffins *See Notes
- Ham
- Eggs
- Heavy cream
- Onion powder
- Dry mustard
- Salt
- Pepper
- Paprika
- Fresh chives
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Low Carb Eggs Benedict Casserole. You will find the full directions in the recipe card at the bottom of the post.
Grease a 2-quart baking dish with butter and layer the English muffin cubes and chopped ham in the bottom of the dish.
In a large bowl, whisk together the eggs, heavy cream, onion powder, dry mustard, salt, and pepper.
Pour the egg mixture evenly over the ham and muffin cubes. Cover and refrigerate for at least an hour, to overnight.
Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Bread - You can substitute 12 slices of low carb bread, crusts removed, for the low carb English muffins.
- Ham - you can use Canadian bacon instead of ham.
🍽 Equipment
The only equipment you will need to make this Low Carb Eggs Benedict Casserole is; a 2-quart casserole dish, a large mixing bowl, measuring cups and spoons, and a blender.
Storage
Store any leftover Low Carb Eggs Benedict Casserole in an airtight container in the fridge for up to 5 days
I have not frozen this casserole.
FAQ about Low Carb Eggs Benedict Casserole
I would not recommend making the hollandaise sauce more than an hour ahead of time. Once you make the sauce, cover it and keep it warm.
Store in an airtight container in the fridge for up to 5 days.
I do not recommend freezing as it can change the texture of the eggs.
More Keto & Low Carb Breakfast Recipes
- Keto Breakfast Pizza
- Instant Pot Crustless Quiche Lorraine
- Instant Pot Caprese Frittata
- Instant Pot Keto Breakfast Casserole
- Healthy Keto Low Carb Breakfast Casserole
- Low-Carb Bacon, Egg, and Spinach Breakfast Casserole
Low Carb Eggs Benedict Casserole
Ingredients
For the Casserole
- 1 tbsp unsalted butter
- 6 Low Carb English muffins *See Notes
- 1 lb ham steak (or leftover ham) diced
- 8 large eggs
- 1 cup heavy cream
- 1 tsp organic onion powder
- 1 tsp mustard powder
- pink salt
- cracked black pepper
- 1/4 tsp organic paprika plus more for garnish
- fresh chives chopped
For the Hollandaise Sauce
- 3 egg yolks
- 1/4 tsp pink salt
- 1 pinch white pepper or cayenne
- 1 to 2 tbsp lemon juice (I use closer to 2 tbsp)
- 1/2 cup unsalted butter
Instructions
- Toast the English muffins (or bread) and cut them into cubes.
- Meanwhile, grease a 2-quart baking dish with butter and spread half of the English muffin (or bread) cubes in the bottom of the dish.
- Spread half of the ham over the muffin cubes.
- Repeat with remaining muffin cubes and ham.
- In a large bowl, whisk together the eggs, heavy cream, onion powder, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over the ham and muffin cubes. Cover and refrigerate for at least an hour or overnight.
- When you are ready to make the casserole, preheat the oven to 350 degrees F.
- Take the casserole out of the fridge and allow it to warm up while the oven is preheating.
- Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. Check the middle with a knife to make sure the eggs are set. If it comes out clean the casserole is done. Cover the cassrole with foil if the top begins to brown too quickoly.
- Remove from the oven and cover with foil while you make the hollandaise sauce.
- In a blender, combine the egg yolks, salt, pepper, and 1 tablespoon of the lemon juice (you can add more when you taste at the end). Set aside.
- In a small saucepan over medium-high, add the butter and heat until foaming.
- Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan.
- Taste and adjust seasonings.
- Drizzle with the hollandaise sauce and sprinkle with the paprika and chopped chives.
- Serve immediately
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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