Grain-Free Eggs Benedict

Grain Free Eggs Benedict Recipe with coconut flour biscuits

This is my new favorite breakfast food! It is also probably one of my top 5 recipes I’ve posted so far. I certainly don’t make it everyday, because it is a little more time consuming than regular bacon and eggs, but it is a delicious weekend treat!

Eggs Benedict were one of my husband’s favorite foods before going grain free, so I’ve been experimenting with a good grain-free recipe. I never actually saw the appeal before (English muffins taste a lot like cardboard to me) but now I do!

These eggs Benedict are now a favorite of everyone in our house, and I hope you’ll try them. As always, they are grain free, gluten free, dairy optional!

how to make healthy eggs benedict
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5 from 1 vote

Grain-Free Eggs Benedict Recipe

A grain-free take on the classic that uses coconut flour biscuits instead of the traditional English muffins. 
Course Breakfast
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 398kcal
Author Katie Wells



  • Prepare the coconut flour biscuits and bake them according to the recipe instructions.
  • Cook bacon on a baking sheet in the oven at the same time as the biscuits are cooking.
  • While the biscuits and bacon are cooking, make the hollandaise sauce.
  • Remove from heat and set aside.
  • In a well oiled skillet, crack the eggs in a single layer being careful not to break the yolks. Cook just until yolks are barely set but still soft. Repeat until all eggs are cooked.
  • As eggs finish cooking, place one egg on top of each biscuit on a plate.
  • Top with cheese if using.
  • Cut a piece of bacon in half and put both halves on top of each egg.
  • Top with a spoonful of hollandaise sauce.
  • Serve immediately.


You can also use two of the biscuits to make a breakfast sandwich and omit the hollandaise sauce. We've also made a variation using breakfast sausage. Because of all the proteins and healthy fats, these are very filling. I can only eat one, though my 4 year old can eat 2-3!
If you can't eat dairy, you can use coconut oil or ghee in place of butter in the hollandaise sauce, though it does change the flavor.


Serving: 1g | Calories: 398kcal | Carbohydrates: 29.5g | Protein: 18g | Fat: 23g | Saturated Fat: 6.8g | Cholesterol: 208mg | Sodium: 940mg | Fiber: 0.9g | Sugar: 1.7g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you like eggs Benedict? Will you try these? What is your favorite grain-free breakfast food?

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