This gluten free eggs Benedict is a showstopper recipe that will impress your family and guests. A delicious casserole that’s perfect for any special occasion yet easy enough for a lazy Sunday morning.
With fluffy eggs, crispy bacon, and smoky hollandaise sauce, this easy recipe captures all of the classic egg Benedict flavors and textures. I promise, nobody will ever know it’s gluten-free!
The best part about this eggs Benedict casserole is its perfect texture. The eggs are light and fluffy, while the gluten-free english muffins soak up the flavors of the bacon.
Then, topped with homemade hollandaise sauce for a delectable combination of flavors and textures.
Like my strawberry baked oats, this recipe bakes in under and hour and makes 10 servings which is perfect for large family events or brunch. Plus, it can be prepared ahead of time so you can spend less time in the kitchen.
Why this eggs Benedict casserole recipe is the best
- It’s super easy to make and makes 10 servings. Perfect for feeding a crowd!
- The homemade smoky hollandaise sauce adds a unique flavor that has everyone reaching for seconds.
- You can prepare ahead of time and bake when you’re ready.
- This recipe encompasses all of the egg Benedict flavors in a convenient casserole form.
Can I make eggs Benedict ahead of time?
Yes you can make this easy casserole recipe ahead of time and bake when you’re ready. Let the dish sit in your fridge for up to one day and throw in the oven for an easy dinner or party dish.
This is one of the reasons why I love making this recipe along with my easy taco casserole when I want to impress without tons of work!
Head to the kitchen and grab…
- Eggs – You’ll need 8 eggs for this recipe and more for the homemade sauce.
- Bacon – For perfectly crispy bacon every time, I make instant pot bacon. For this recipe, chopped bacon works best and make sure to drain any excess grease.
- English muffins – Canyon bakehouse gluten-free english muffins are my favorite for this gluten-free egg Benedict. Although you can use your favorite type of english muffin.
- Heavy cream – Using heavy cream in addition to milk adds a creamier taste and texture.
- Milk – Do not swap for almond milk or another plant based milk.
- Butter
- Spices – Onion powder, fresh chives, salt, black pepper, and smoked paprika are my go-to’s but feel free to add your favorite seasoning or fresh herbs.
For the hollandaise sauce…
- Egg yolks
- Butter – You can use salted or unsalted butter.
- Cream – Just like the casserole, heavy cream makes this sauce, well, creamy!
- Lemon juice – For that classic hollandaise taste.
- Seasoning – A touch of dijon and cayenne pepper adds smoky notes that everyone loves.
How to make a gluten free egg Benedict casserole
Step 1: Prepare
Cut the english muffins into small cubes and place them on a greased casserole dish along with the bacon.
Step 2: Whisk
In a large mixing bowl, whisk the remaining casserole ingredients together then pour over the toasted english muffins and bacon.
Step 3: Cook
After the casserole has refrigerated, bake it uncovered for 35 minutes, and then uncovered until golden brown.
Step 4: Serve
Serve with your own hollandaise sauce. (See recipe card for sauce instructions).
Pro tip: Toasting your bread before baking allows the bread to maintain its shape and texture while still soaking up the egg mixture.
Tips for success
- Let the casserole rest – After the dish is done baking, let it rest for a few minutes before serving. This allows the casserole to set and the flavors to come together.
- Use stale bread – Using stale bread or english muffins is a great way to prevent food waste and take this recipe to the next level. Like my french toast casserole, this recipe actually works best with 2-day old bread.
- Add some spice – If you’re a fan of spicy foods, try adding some hot sauce, red pepper flakes, Tabasco sauce, etc. to the egg mixture before baking. This is an easy way to add a flavor element.
Storage
Storing – You can store this casserole in the fridge for 2-3 days. Make sure that the casserole is cooled to room temperature before storing. Reheat in the oven or microwave and top with more creamy hollandaise sauce.
Freezing – Freeze this casserole before or after baking for up to 3 months. If you choose to freeze the recipe before baking, let it thaw in the fridge overnight before baking.
More delicious recipes you’ll love
- This school breakfast pizza is another quick breakfast recipe that my kids love.
- If you like convenience of casseroles, try this gluten-free breakfast casserole.
- My bircher muesli recipe is another great meal prepping recipe for busy mornings.
- For something fun that the whole family will love, make these gluten-free crepes.
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Gluten Free Eggs Benedict Casserole
Ingredients
Casserole
- 8 English muffins Canyon Bakehouse gluten free are my favorite
- 5 ounces Canadian bacon chopped
- 8 eggs
- 2 cups heavy whipping cream
- 1 1/2 cups milk
- 2 tablespoons butter melted
- 1 tablespoons fresh chives chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Real Salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Hollandaise Sauce
- 6 egg yolks
- 1 cup melted butter
- 1/3 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon dijon
- A pinch of cayenne
Instructions
Casserole
- Cut the Canyon Bakehouse gluten-free English muffins into 1-2″ cubes
- Place them into a greased 9×13″ baking sheet and top with chopped Canadian bacon
- Meanwhile, whisk the remaining casserole ingredients together
- Pour them over top and refrigerate 4 hours or overnight
- After it has refrigerated, preheat over to 375 degrees
- Bake covered for 35 minutes
- Uncover and bake 15 more minutes
- While the casserole is baking, make the hollandaise sauce
Hollandaise Sauce
- Combine the egg yolks, whipping cream, lemon juice, cayenne and dijon in a glass bowl or in the top of the double broiler
- Bring water in a pot to a boil and place the glass bowl over top (make sure the bowl doesn’t touch the water)
- Whisk constantly until the mixture has doubled in volume and has thickened
- Slowly pour in the butter while whisking
- Serve it warm over the fresh baked casserole
Notes
Tips for success
- Let the casserole rest – After the dish is done baking, let it rest for a few minutes before serving. This allows the casserole to set and the flavors to come together.
- Use stale bread – Using stale bread or english muffins is a great way to prevent food waste and take this recipe to the next level. Like my french toast casserole, this recipe actually works best with 2-day old bread.
- Add some spice – If you’re a fan of spicy foods, try adding some hot sauce, red pepper flakes, Tabasco sauce, etc. to the egg mixture before baking. This is an easy way to add a flavor element.
Nutrition
*This post is sponsored by Canyon Bakehouse. I was provided with monetary and product compensation. All opinions are my own. I loved the NEW English muffins!
Chani says
This made the perfect Sunday morning breakfast! It was so yummy and may be a new family favorite!