Keto Eggs Benedict Casserole
The keto eggs benedict casserole is a revolutionary change in keto cuisine. This recipe is a delicious composition of different tastes, perfectly blended together. The keto eggs benedict casserole is a creamy and thick casserole, full of different ingredients good for your keto diet.
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This recipe is fully based on the traditional American breakfast, but adjusted to the keto standards. Of course, there are some original ingredients that will open your horizons when it comes to experimenting with traditional recipes. The eggs benedict date from 1860 and becomes one of America's favorite breakfasts and branch. The original recipe is under the influence of Dutch cuisine, but there are so many versions with so many different ingredients such as bacon, veggies, or even steaks.
KETO EGGS BENEDICT CASSEROLE
Because of the importance of your ketogenic diet we recommend the keto eggs benedict casserole. This recipe is great not for you only, but it's extremely delicious and good for the whole family. The hollandaise sauce is simply amazing and while cooking this casserole you always have the chance to experiment and add ingredients on your own. With only 2g net carbs per serving, this casserole is really good for your diet. Also, you have the right amount of proteins and fats to boost your energy. Let's check the ingredients.
INGREDIENTS
- 12 ounces Canadian bacon or thinly sliced ham, sliced
- 1 tablespoons butter or olive oil
- 10 large pastured eggs
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 Batch Keto Hollandaise Sauce
HOW TO PREPARE
Heat the butter over medium-high heat and add the chopped Canadian bacon (set aside only 6 slices). Cook the bacon in the melted butter until it turns brown. Preheat your oven to 350F and continue with the next step.
Whisk the eggs into a large bowl and add cream, garlic powder, mustard, onion powder, paprika, sea salt, Dijon mustard and black pepper. Blend everything together nicely until you have a homogenous substance. Add 3/4 of the cooked Canadian bacon to the mixture.
Prepare an 8x13 dish with few drops of oil and spread the 6 remaining slices of Canadian bacon on the bottom. Pour the egg mixture on top. Bake the egg and bacon mixture for about 20 minutes. After the baking is done, sprinkle the rest of the chopped Canadian bacon over top.
Bake for additional 10 minutes and add hollandaise sauce. Bon appetite!
Find the full recipe at Peace Love & LowCarb.