Eggs Benedict Breakfast Casserole KETO (Maya)

All I have to say is YUMMY.  What an amazing way to make eggs Benedict without the bread/carbs.  

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Let's Get Cooking!

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Servings: 8

Ingredients :

• 3 tbsp Olive Oil
• 1 head Cauliflower (cut into small florets) OR 1 Bunch of Fresh Asparagus
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 8 large Eggs (whisked)
• 8 oz Canadian Bacon (chopped)
• 1 1/2 cups Cheddar Cheese (shredded, divided)
• 1/2 cup Hollandaise sauce
• 2 tbsp Chives (chopped)

Instructions:

• Preheat the oven to 400 degrees.

• 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 at 400 degrees.

• OR arrange the asparagus in a single layer on a large baking sheet.  Roast for 15 minutes. When done, leave the oven on at 400 degrees F

• Meanwhile, in a large bowl, whisk the eggs.

• Arrange the cauliflower/asparagus at the bottom of a 9x13 baking dish.

• Pour the eggs over the cauliflower/asparagus. 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.

Nutrition :

Calories 330

Fat 26g

Protein 19.6g

Total Carbs 5g

Net Carbs 3.4g

Fiber 1.6g

Sugar 1.8g

Source: Maya Wholesum Yum and Nikki