Delightful Eggs Benedict Casserole Recipe – Keto, Low Carb

Eggs Benedict Casserole Recipe
Grain Free Keto Friendly Kid Friendly Low Carb One Pan 

Nutrition: 448 Calories | 5.9g Net Carbs | 24.4g Protein | 37.4g Total Fat

Enjoy a classic breakfast the easy way with this eggs Benedict casserole recipe with ham, golden biscuits, fluffy eggs and a creamy hollandaise sauce.

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Eggs Benedict is one of my all time favorite breakfasts, I think mostly because I love the lemony hollandaise sauce. I almost always order eggs Benedict if it’s on the menu when we’re out for breakfast. And it’s fun to try all the varieties. When you’re making eggs Benedict at home, the hard part is having all the ingredients ready at the same time. That’s why this eggs Benedict casserole recipe is so perfect. The casserole is filled with ham, low carb biscuits and fluffy eggs.Then, it’s topped with the creamy hollandaise sauce. Everyone will enjoy this fun twist on a breakfast classic.

Bake the Almond Flour Biscuit

The base of eggs Benedict is often an english muffin. To keep this recipe low carb, I use my almond flour biscuit recipe instead. First, gather up your ingredients. You need almond flour, baking powder, salt, melted butter, and non-fat greek yogurt. Mix everything together in a bowl until the batter is all moist. Then, pour out the batter onto a parchment lined baking sheet. Smooth out the batter until it’s about a half inch thick, essentially making one large biscuit. There’s no need to make individual biscuits because they’ll all be cut up later. Finally, bake the extra-large almond flour biscuit at 375° until it’s golden on top. It takes about 20 minutes.

Prepare the Casserole

While the biscuit is baking, prepare the rest of the casserole ingredients. First, separate four eggs. Put the yolks in a blender, and set the blender aside for later. Then, put the egg whites in a mixing bowl. Add eight more whole eggs to the egg whites along with milk, salt and pepper. Finally, whisk it all together and set aside.

How To Separate An Egg | Jamie’s 1 Minute Tips

Not sure how to separate eggs? This is a great video with three different options. I usually use the egg shell method, but the water bottle method looks fun.

The last bit of preparation for the casserole is easy. First, spray your casserole pan with non-stick spray. Then, cube up an eight ounce ham steak. Evenly distribute the ham cubes in the bottom of the dish. When the biscuit is golden and finished cooking, repeat the same steps as the ham. Cube up the biscuit, and add it to the pan.

Finally, pour the prepared egg mixture in to the casserole dish. Press down any biscuit cubes that are sticking up to make sure they are moistened by the egg mixture. Then, bake your casserole at 375° for 20-25 minutes until the egg is set and puffs up slightly.

Easy Homemade Hollandaise Sauce

Now it’s time to make the hollandaise sauce. First, melt one cup of butter in a sauce pan on the stove. You could also melt it in the microwave. While the butter is melting, grab the blender with the egg yolks from earlier. Add the juice of one lemon to the egg yolks; it’s about three tablespoons. Also, add salt, a couple dashes of hot sauce and some ground mustard to the yolks. Put the lid on the blender, and blend briefly to mix everything together.

Once the butter is melted and starts to boil, it’s time to finish the sauce. So, turn the blender on low, with the lid on. Then, remove the center cap and slowly stream in the hot butter. When all the butter is in and the sauce has thickened, turn off the blender.

When the casserole is finished baking, cut it into pieces and serve with the hollandaise sauce on top. Enjoy.

Eggs Benedict Casserole Recipe

Other recipes to check out: Scrambled Egg Casserole, Sweet Potato Scramble with Ham and Caramelized Onions, and Omelette Waffles with Sausage, Ham and Cheese.

Delightful Eggs Benedict Casserole Recipe – Keto, Low Carb

Enjoy a classic breakfast dish the easy way with this eggs Benedict casserole recipe with savory ham, golden almond flour biscuits, fluffy eggs and creamy hollandaise sauce.

Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min


  • Biscuit
    • 1 Cup Almond Flour
    • 1/2 Cup Nonfat Plain Greek Yogurt
    • 1 Tbsp Butter, melted
    • 1/2 tsp salt
    • 1 tsp Baking Powder
  • 8oz Ham Steak
  • 8 Eggs + 4 Egg Whites
  • 1/2 Cup Milk
  • Salt and Pepper to Taste
  • Hollandaise Sauce
    • 1 Cup Butter, melted
    • 4 Egg Yolks
    • 3 Tbsp Fresh Lemon Juice
    • 1/4 tsp each: Salt, Tabasco Sauce, Dry Mustard


  1. Preheat the oven to 375°. In a mixing bowl, combine all of the biscuit ingredients: almond flour, greek yogurt, melted butter, salt, and baking powder. Stir the ingredients until well combined. Spread the mixture out on a parchment paper lined baking sheet until it’s about 1/2 inch thick. Bake for 20 minutes until the biscuit is golden.
  2. Spray a 9″ by 13″ baking dish with non-stick spray. Cut the ham steak into 1/2″ cubes. Distribute the ham cubes evenly in the prepared baking dish.
  3. Separate 4 eggs, putting the whites in a mixing bowl. Set aside the yolks for later.
  4. Add the remaining 8 eggs to the bowl of egg whites along with the milk. Season with salt and pepper to taste. Whisk everything together and set aside. 
  5. When the biscuit is finished baking, cut it into cubes. Distribute the cubes evenly in the baking dish with the ham. Pour the egg mixture over the ham and biscuit. Press down any biscuit cubes as necessary to make sure they are moistened with the egg mixture.
  6. Bake the casserole for 20-25 minutes at 375° until the egg is set and has puffed slightly.
  7. While the casserole is baking, make the hollandaise sauce. Add the reserved egg yolks to a blender along with the lemon juice, salt, tabasco sauce, and dry mustard. Put the lid on the blender and blend briefly.
  8. Melt the butter until it starts to boil either on the stove or in the microwave. Turn the blender back on low, and slowly drizzle the melted butter into the blender until the sauce has thickened. Reserve the sauce for serving.
  9. When the casserole is finished baking, take it out of the oven. Cut the eggs Benedict casserole into squares, and serve with hollandaise sauce on top. 


Casserole Yield: 6 servings, Serving Size: 1/6th of the Casserole

Amount Per Serving:  Calories: 292,  Total Fat: 19.8g, Saturated Fat: 4.8g,  Cholesterol: 272.3mg, Sodium: 749.1mg, Carbohydrates: 7.4g, Fiber 2g, Sugars: 2.7g, Protein 23.4g

Hollandaise Sauce Yield: 12 servings, Serving Size: 2 Tablespoons

Amount Per Serving:  Calories: 156,  Total Fat: 17.6g, Saturated Fat: 9.9g,  Cholesterol: 103.1mg, Sodium: 6.1mg, Carbohydrates: 0.5g, Fiber 0g, Sugars: 0.1g, Protein 1g

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