Keto Eggs Benedict Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Layer the Canadian bacon slices in the bottom of the baking dish.
• STEP 3.Crack the eggs on top of the Canadian bacon, spacing them evenly.
• STEP 4.In a blender, combine the egg yolks, lemon juice, Dijon mustard, and melted butter. Blend until smooth and creamy.
• STEP 5.Pour the hollandaise sauce over the eggs and bacon in the baking dish.
• STEP 6.Bake for 15-20 minutes, or until the eggs are cooked to your desired doneness.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Garnish with chopped fresh parsley or chives, if desired.
• STEP 9.Serve the Keto Eggs Benedict Casserole warm and enjoy!

Cooking Tips

• Make sure to space the eggs evenly on top of the Canadian bacon to ensure even cooking.
• For a richer flavor, you can add a pinch of cayenne pepper or paprika to the hollandaise sauce.
• If you prefer a runny yolk, reduce the baking time slightly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply microwave individual portions for about 1 minute, or until heated through.
• Serve the casserole as a main dish for breakfast or brunch, accompanied by a side salad or roasted vegetables.