This Eggs Benedict Casserole is a spin on the traditional dish, but with no gluten, grain or dairy! It’s a way to enjoy the taste of eggs benedict you love in an egg bake form, which is perfect for meal prep or a family breakfast or brunch. This Whole30 and paleo recipe is easy to whip together and only requires a few minutes of hands on cooking time.
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Whole30 Eggs Benedict Casserole Ingredients
This egg bake recipe is really easy to prep, and only needs a few simple ingredients. You’ll need eggs, hash browns, bacon, and green onions. You’ll also need a few common pantry spices such as onion powder, garlic powder, salt and pepper. To finish off the eggs benedict casserole, a drizzle of Primal Kitchen Hollandaise sauce over the top is needed, too!
The Whole30 and Paleo friendly hollandaise sauce from Primal Kitchen is made using cashew butter, and without dairy or soy. It’s super creamy, has the rich texture hollandaise is known for, and perfect for this eggs benedict casserole, or over salmon, scrambled eggs, or asparagus! You can find this hollandaise on the Primal Kitchen website, or at Whole Foods!
How to Make Eggs Benedict Casserole
To make this egg bake, you’ll first want to have your bacon cooked and chopped. If you haven’t done this prior, you can simply place it on a sheet pan and bake on 350 degrees F. for 12-15 minutes while you begin assembling the other casserole ingredients.
You’ll first begin by adding all of the eggs, the almond milk and the spices into a large mixing bowl and beating the eggs well. Then, lightly spray a medium sized casserole dish with a cooking oil, and add the hash browns into the dish. Spread them out into an even layer, and then pour the beaten eggs over top.
Next, you’ll add the chopped bacon over the eggs in an even layer to cover the entire dish, and then do the same with the green onions. Place the casserole dish into the oven and bake on 350 degrees F. for 1 hour, or until there is no liquid egg in the center of the dish.
Right before the egg bake is done, heat up a bit of the hollandaise and then drizzle it over the entire casserole, or each piece, just prior to serving.
Other Whole30 Egg Bake Recipes You’ll Love:Print
- 1 package cooked and chopped bacon (12 slices) [can sub diced ham instead of bacon]
- 10 eggs
- 1 cup almond milk
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- 3 cups frozen hash browns
- 1/3 cup diced green onions
- 1/3 cup Primal Kitchen Hollandaise
- Preheat the oven to 350 degrees F. and lightly spray a medium casserole dish with oil
- In a large mixing bowl, add all of the eggs, almond milk and spices. Beat the eggs really well
- Cover the bottom of the casserole dish with the hash browns in an even layer and pour the eggs over
- Sprinkle the chopped bacon over the top, covering the eggs in an even layer, and then do the same with the green onions
- Place the casserole into the oven and bake for 1 hour, or until there is no more liquid egg in the center of the casserole
- Right before it’s done baking, heat the hollandaise sauce, and then drizzle over the casserole, or over each piece of egg bake upon serving
- If you don’t have the bacon cooked ahead of time, you can place it on a sheet pan and bake on 350 degrees F. for 12-15 minutes while you prepare the eggs
- You may need to adjust the cook time depending on how large of a casserole dish you use- a large dish will require less cook time as the egg bake won’t be as thick
Keywords: egg bake, breakfast, whole30 breakfast, bacon recipes, paleo recipes, breakfast casserole, eggs benedict
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