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gluten free eggs Benedict on a plate
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5 from 3 votes

Gluten Free Eggs Benedict Casserole

This gluten free eggs Benedict is a showstopper recipe that will impress your family and guests. A delicious casserole that's perfect for special occasions 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!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs benedict casserole, gluten free eggs benedict casserole, gluten-free casserole, homemade hollandaise sauce
Servings: 10 servings
Calories: 672kcal
Author: Chandice Probst

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 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

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

Calories: 672kcal | Carbohydrates: 27g | Protein: 23g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 408mg | Sodium: 1134mg | Potassium: 399mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2005IU | Vitamin C: 1.7mg | Calcium: 146mg | Iron: 1.7mg