When Jones Dairy Farm asked me to come up with a low carb and gluten free recipe using their delicious Canadian Bacon, I immediately thought of Eggs Benedict. It’s one of my favorite breakfasts, and I’ve been wanting to come up with a low carb version for awhile now (and I still plan to.)
Even though it’s delicious, Eggs Benedict seemed like a cop out for this challenge, because it’s what everyone thinks of when they think of Canadian bacon.
So I was wracking my brain to come up with another, more creative use for it, and I was reminded of a sandwich that we used to serve at a restaurant I worked in years ago – the Monte Cristo.
Typically a Monte Cristo is a ham and Gruyere (or Swiss) cheese sandwich that is then dipped in french toast batter and fried. The cool twist on it is that it’s served with warm maple syrup – so it hits all of the salty and sweet notes that I love.
Since the popular cream cheese pancakes recipe tastes so much like french toast, I thought it would make the perfect stand in for the bread portion. To keep it easy, I layered all of the ingredients and baked it like a casserole. Then you simply pour on the warmed sugar free syrup, which soaks into all of the layers. You can serve with additional syrup if you choose.
I particularly like the Jones Dairy Farm Canadian Bacon in this recipe because it’s much heartier and more substantial in texture than deli ham, but just as convenient! I definitely recommend trying it with the Canadian bacon if you can get it.
Because I love a runny egg on almost anything, I also added a poached egg to the top of mine – it was total breakfast bliss. The egg is optional, but I personally will take the egg every time. It’s amazing. My suggestion is to make the casserole and cut into portions. Then when you are reheating the leftovers, simply poach or fry an egg or two that morning to have with it.
[pinterest text=”Monte Cristo Breakfast Casserole – a low carb, gluten free, dairy free, keto friendly breakfast recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/01/montecristofg-700×700.jpg”]
If you are short on time or aren’t a fan of eggs, this casserole can also be enjoyed cold if you need breakfast or lunch on the go! Because of the cheese it holds together well and can literally be eaten with your hands and a napkin on your way out the door or even in the car.
Mr. Hungry and Hungry Jr. also really liked this recipe – it will be a staple at our house for the next few months at least. Hope you guys like it too – look for it on an upcoming Keto Menu Plan!
- Grease a 9 x 9 baking dish and place a layer of 4 cream cheese pancakes on the bottom and halfway up the sides. Add a layer of Canadian Bacon, then sprinkle with ½ cup of cheese. Repeat 2 more times until you have three layers - the top layer being the cheese. Bake at 375 degrees (F) for 15 minutes, or until heated through. Remove from the oven and pour the warm syrup evenly over the top. Cut into 6 squares and serve. Optional - top with a runny poached or fried egg and additional sugar free syrup.
For each egg if using: 80 calories, 6g fat, .5g net carbs, 6g protein
[pinterest text=”Monte Cristo Breakfast Casserole – a low carb, gluten free, dairy free, keto friendly breakfast recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/01/montecristo3small-700×458.jpg”]
Obligatory Disclaimer: The Jones Dairy Farm products were provided to me at no charge, and I received monetary compensation for writing this post. All recipes, photos and lame attempts at humor are my own.
Superbowl is coming up this weekend! Be sure to download the Winter issue of the IBIH ezine for some great appetizers and game day dips for your party!