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 mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
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
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
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
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.
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