Keto Eggs Benedict Casserole Recipe


Baked eggplant mixed into ham and egg, then smothered in freshly made hollandaise sauce. This twist on the classic breakfast uses spongey eggplant as a stand-in for English muffins, but if that’s not your thing then feel free to substitute zucchini. It seems like an overly decadent breakfast but it’s packed full of vegetables and uses a lot of ingredients you probably have in your kitchen already.

This hollandaise is lemony and smooth, but the secret’s in the vinegar.

There’s a lot of steps, and step-by-step photos, so this recipe might look a little intimidating. It’s OK to break it up into smaller chunks by prepping the clarified butter ahead of time. If you don’t have a skimmer to create this, then you can also use a spoon and just be careful not to remove too much oil.

⬇️ Read the full recipe with full nutrition breakdown of this Keto Eggs Benedict Casserole ⬇️

Ingredients:
8 ounces unsalted butter
19.5 ounces peeled eggplant
1 pound pre-cooked ham
12 large eggs
6 large egg yolks
¼ cup heavy whipping cream.
Salt and pepper to taste
2 tablespoons white vinegar
¼ teaspoon crushed peppercorns
1 tablespoon water
Lemon juice to taste

Nutrition Summary:
This makes a total of 8 servings of Eggs Benedict Casserole. Each serving comes out to be 483 Calories, 33.41g Fats, 2.78g Net Carbs, and 18.54g Protein.

 

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