EGGS BENEDICT CASSEROLE

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This Eggs Benedict Casserole is a twist on the customary dish, however with no gluten, grain or dairy! It’s a way of partaking in the flavor of eggs benedict you love in an egg prepare structure, which is ideally suited for supper prep or a family breakfast or early lunch. This Whole30 and paleo formula is not difficult to whip together and just requires a couple of moments of hands on cooking time.

Whole30 Eggs Benedict Casserole Ingredients

This egg heat formula is truly simple to prepare, and just necessities a couple of basic fixings. You’ll require eggs, hash earthy colors, bacon, and green onions. You’ll likewise require a couple of normal storage space flavors, for example, onion powder, garlic powder, salt and pepper. To polish off the eggs benedict meal, a shower of Primal Kitchen Hollandaise sauce over the top is required, as well!

The Whole30 and Paleo well disposed hollandaise sauce from Primal Kitchen is made utilizing cashew spread, and without dairy or soy. It’s really velvety, has the rich surface hollandaise is known for, and ideal for this eggs benedict goulash, or over salmon, fried eggs, or asparagus! You can discover this hollandaise on the Primal Kitchen site, or at Whole Foods!

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Step by step instructions to Make Eggs Benedict Casserole

To make this egg heat, you’ll initially need to have your bacon cooked and slashed. In the event that you haven’t done this earlier, you can essentially put it on a sheet container and heat on 350 degrees F. for 12-15 minutes while you start collecting the other goulash fixings.

You’ll initially start by adding the entirety of the eggs, the almond milk and the flavors into an enormous blending bowl and beating the eggs well. Then, at that point, gently shower a medium measured meal dish with a cooking oil, and add the hash browns into the dish. Spread them out into an even layer, and afterward pour the beaten eggs up and over.

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Then, you’ll add the slashed bacon over the eggs in an even layer to cover the whole dish, and afterward do likewise with the green onions. Spot the goulash dish into the stove and prepare on 350 degrees F. for 60 minutes, or until there is no fluid egg in the focal point of the dish.

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

  1. Preheat the oven to 350 degrees F. and lightly spray a medium casserole dish with oil
  2. In a large mixing bowl, add all of the eggs, almond milk and spices. Beat the eggs really well
  3. Cover the bottom of the casserole dish with the hash browns in an even layer and pour the eggs over
  4. Sprinkle the chopped bacon over the top, covering the eggs in an even layer, and then do the same with the green onions
  5. 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
  6. 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
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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
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