Gluten-free eggs benedict casserole with smoky hollandaise sauce! This breakfast casserole is so fluffy and delicious as well as rich in flavor.
I love making breakfast casseroles like this gluten-free eggs benedict one. It can be prepared quickly and will wow guests. Everyone will love it whether gluten-free or not!
You guys are going to love this gluten-free eggs benedict casserole. It is seriously such a great breakfast! I recently served it up at a little getaway where only two of us were gluten-free. It was such a success for me that everyone else loved it and couldn’t even tell the difference.
Whether on vacation or at home, I love feeding my family hearty breakfasts that will get their day started off on the right foot. With the NEW Canyon Bakehouse English muffins, this casserole is filling and delicious all at the same time.
I have used their products many times before. Remember when we made that epic big, buff and cheesy sandwich with their bread? But, I couldn’t believe how soft and fluffy the new English muffns are! The outside is slightly crispy just like you want a good English muffin to be. They have the perfect amount of nooks and crannies, which is perfect for getting all that delicious butter in every last corner.
They come in two delicious flavors, original and honey whole grain. I used the original since I didn’t want this dish to be overly sweet. They are also great toasted and spread with garlic butter. The honey whole grain english muffins are fantastic for making cream cheese and honey breakfast sandwiches. The kids love when we make sweet breakfasts like this!Typically, eggs benedict isn’t something I would make. I’m not really sure why but for some reason, putting it into a casserole makes it more family and kid friendly I feel like. I was always a bit intimidated by hollandaise sauce but really, it isn’t hard at all. It’s all about keeping the butter drizzle nice and slow.
While most people use regular paprika in their eggs benedict, I LOVE the flavor of smoked paprika! It adds a fun depth of flavor both in the gluten-free eggs benedict casserole and in the homemade hollandaise sauce.
I think chopped chives give it some freshness and cuts the richness of everything. Feel free to get creative and add other fresh herbs that you like. Some I suggest are tarragon, thyme and rosemary. I like to use farm fresh eggs with really rich orange yolks and Kerrygold Irish butter as well. This makes for an extra yellow and buttery hollandaise. The depth of flavor is much better too.
Since this gluten-free eggs benedict casserole has only a few ingredients, it is definitely important to use quality ingredients.
Feel free to prepare this ahead of time so you can pop it right into the oven when you wake up and enjoy a delicious homemade breakfast!
This gluten-free eggs benedict casserole is so filling and fluffy. It is delicious and nobody would ever know it is gluten-free!
- 8 Canyon Bakehouse gluten-free English muffins
- 1 pkg. Canadian bacon, chopped
- 8 eggs
- 2 C heavy whipping cream
- 1 1/2 C milk
- 2 T butter, melted
- 1 T fresh chives, chopped
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. Real Salt
- 1 tsp. black pepper
- 1/2 tsp. smoked paprika
- Hollandaise sauce: 6 egg yolks, 1 C melted butter, 1/3 C heavy whipping cream, 2 T lemon juice, 1 tsp. dijon and a pinch of cayenne
- Cut the Canyon Bakehouse gluten-free English muffins into 1-2" cubes
- Place them into a greased 9x13" 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
- To make the hollandaise, 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
While any English muffins will do, I love the Canyon Bakehouse variety. Also, I highly recommend using farm fresh or organic eggs and good quality butter for your hollandaise.
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*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!