Eggs Benedict Casserole
Ingredients
The base
-
3
tbsp
Olive oil
-
1
head
Cauliflower (cut into small florets)
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
The filling
-
8
large
Eggs (whisked)
-
8
oz
Canadian bacon (chopped)
-
1 ½
cups
Cheddar cheese (shredded, divided)
The topping
-
½
cup
Hollandaise sauce
-
2
tbsp
Chives (chopped)
Instructions
- Preheat the oven to 400°F (204°C).
- Toss cauliflower with olive oil, salt, and pepper in a large bowl.
- Arrange cauliflower in a single layer on a baking sheet and roast for 25-30 minutes until golden brown.
- While the cauliflower is roasting, whisk the eggs in a large bowl.
- Arrange roasted cauliflower at the bottom of a 9x13 baking dish.
- Pour the whisked eggs over the cauliflower, then sprinkle with 1 cup of cheddar cheese.
- Top with chopped Canadian bacon and the remaining cheddar cheese.
- Bake for 18-20 minutes until the cheese is melted and the eggs are cooked through.
- Let the casserole cool for 10 minutes, then drizzle with hollandaise sauce and sprinkle with chopped chives.
Nutrition Facts (estimated)
Servings
8
Calories
330
Total fat
26g
Total carbohydrates
5g
Total protein
19.6g
Sodium
0mg
Cholesterol
0mg
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