Low Carb Eggs Benedict Casserole
This low-carb 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 hollandaise sauce that you will want to put on everything!
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
You can substitute 12 slices of low carb bread, crusts removed, for the English muffins.
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
Calories: 611kcalCarbohydrates: 8gProtein: 29gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 352mgSodium: 876mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 1234IUVitamin C: 19mgCalcium: 64mgIron: 2mg
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