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.
This post is in partnership with Primal Kitchen. They’re giving you 10% off any of their products using the code “PALEOBAILEY” at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!
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!
Related: Whole30 Compliant Bacon & Where to Find It
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:
Slow Cooker Bacon & Hashbrown Egg Bake
Sausage, Tomato & Basil Egg Bake
PrintEggs Benedict Casserole: Whole30, Paleo, Gluten-Free
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.
- Prep Time: 15
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Eggs
- Method: Oven
- Cuisine: Breakfast
- Diet: Gluten Free
Ingredients
- 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
Instructions
- 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
Notes
- 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
This Whole30 Eggs Benedict Casserole post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
free whole30 ebook
sign up for my newsletter and receive my 20 best Whole30 recipes!
By using this form you agree with this site's privacy policy.
Stephanie says
Another great recipe! I ended up having to make a few substitutions…I couldn’t find any Whole 30 acceptable shredded potatoes so I substituted a bag of Cascadian Farm Organic Root Vegetable Hash Browns. And I couldn’t find primal kitchen hollandaise so I made my own. Served over a bed of spinach (trying to get more veggies in my diet!), drizzled with the homemade hollandaise and it was fantastic!