FREE PRINTABLE: LOW CARB & KETO FOOD LISTGET IT NOW
This post may contain affiliate links, which help keep this content free. (Full disclosure)
You’ll love this healthy twist on eggs benedict casserole! It has all of the traditional flavors (including eggs, Canadian bacon, and hollandaise!), but we’re skipping the English muffins and adding a bit more nutrition into this eggs benedict casserole recipe with a base of roasted cauliflower.
Need more savory brunch ideas? Try a frittata or omelette. Or if you need your savory brunch with a sweet side (it’s the best part of brunch in my opinion, you get to have both!), add some chaffles, keto cinnamon rolls, or almond flour blueberry muffins.
What Is Eggs Benedict Casserole?
This baked eggs benedict casserole has all of the flavors of a classic eggs benedict – in casserole form! And, this version skips the English muffin and sneaks in some veggies for a healthy, low carb version.
Eggs Benedict Breakfast Casserole Ingredients
This healthy breakfast casserole is made with super simple ingredients:
- Olive oil
- Cauliflower – Look for a medium head without any bruising.
- Sea salt & black pepper
- Eggs – For the right ratio, use large size, not medium or jumbo.
- Canadian bacon – I prefer to look for an all-natural, sugar-free option.
- Cheddar cheese – Buy shredded cheese for convenience or shred your own.
- Hollandaise sauce – It only takes 3 minutes to make, see how to make hollandaise sauce here.
- Chives – Used as a garnish and mild flavor.
How To Make Eggs Benedict Casserole
- Roast cauliflower. Toss cauliflower with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast until golden brown.
- Whisk eggs. While cauliflower is cooking, whisk eggs in a bowl.
- Assemble. Arrange cauliflower at the bottom of a baking dish and pour eggs over top. Sprinkle with cheddar cheese. Top with Canadian bacon, then more cheese.
- Bake. Bake until cheese is melted and eggs are cooked through.
- Add topping. Let casserole cook, then drizzle with hollandaise sauce and sprinkle with chives.
Eggs Benedict Casserole FAQs
Is eggs benedict casserole keto?
Yes, because we’re using the cauliflower instead of english muffins, this is a naturally keto eggs benedict casserole.
Can you use regular bacon?
If you want to swap the Canadian bacon for regular bacon, you can. You’ll want to use cooked and chopped bacon. It won’t have the exact same flavor as a classic Benedict, but it will still taste great!
Can you make it without cauliflower?
Sure! The cauliflower provides a neutral-tasting bulk to the recipe, but you can swap it with any cooked vegetables you like. If you’re not low carb you can even put in diced boiled or pan-fried potatoes, or a healthier alternative would be diced rutabagas.
Can you make overnight eggs benedict casserole?
Yes, you can! Simply assemble the casserole and bake right before serving. If you can, make the 3-minute hollandaise sauce fresh, but my hollandaise sauce recipe post does have instructions for storing if you want to make it the day before.
Store leftover casserole in the refrigerator for 2-3 days.
Can you freeze eggs benedict casserole?
No, I do not recommend freezing the casserole, as it will change the texture of the eggs.
Reheat the casserole in a 350 degree F oven, or in the microwave, until just heated through.
More Healthy Egg Recipes
If you like this best eggs benedict casserole recipe, you might like some of these other egg recipes:
- Baked Avocado Eggs – This filling meal is perfect for breakfast or lunch!
- Instant Pot Egg Bites – Just like the ones you get at Starbucks, and made with just 4 ingredients.
- Egg Muffin Cups – Take your breakfast on-the-go with these satisfying egg muffins.
- Egg Salad – This easy lunch comes together in just a few minutes.
Tools To Make Eggs Benedict Casserole
Click the links below to see the items used to make this recipe.
- Glass Bowls – This set of glass bowls is a kitchen MUST. I use it daily for mixing, baking, and storing.
- Large Baking Sheet – This silicone coated pan is a kitchen workhorse. I use it for everything from roasted vegetables to baking chocolate chip cookies!
- Baking Dish – Functional, but also pretty enough to bring right to the table.
Easy Eggs Benedict Casserole Recipe:
Pin to save for later!
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Eggs Benedict Casserole Recipe
Try this eggs benedict casserole recipe for a delicious breakfast or brunch. All the flavor of benedict, but made with a secret healthy ingredient!
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
In a large bowl, toss together the cauliflower, olive oil, salt, and pepper.
Arrange the cauliflower in a single layer on a large baking sheet. Roast for 25-30 minutes, until golden brown. When the cauliflower is done, leave the oven on at 400 degrees F (204 degrees C).
Meanwhile, in a large bowl, whisk the eggs.
Arrange the cauliflower at the bottom of a 9x13 baking dish.
Pour the eggs over the cauliflower. Sprinkle 1 cup cheddar over the eggs. Top with Canadian bacon, then remaining cheddar.
Bake the casserole for 18-20 minutes, until cheese is melted and eggs are cooked through.
Let the casserole cool for 10 minutes. Drizzle with hollandaise and sprinkle with chopped chives.
Last Step: Leave A Rating!
Serving size: 1/8 of casserole
Video Showing How To Make Eggs Benedict Casserole:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Eggs Benedict Casserole!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favourites recipes and articles!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂