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Gluten-free eggs benedict casserole with smoky hollandaise sauce! This overnight breakfast casserole is so fluffy and delicious as well as rich in flavor. Everyone will love it whether gluten-free or not.
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Gluten-Free Eggs Benedict Casserole with Smoky Hollandaise Sauce

This gluten-free eggs benedict casserole is so filling and fluffy. It is delicious and nobody would ever know it is gluten-free!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 15 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


  • 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
  • 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.


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