Gluten Free Eggs Benedict Casserole is so EASY but decadent and delicious.
Warm crispy slices of ham, toasted gluten free english muffins, fresh spring onions, eggs, and a beautiful 2 minute Hollandaise sauce. Does it get any better than that?
My version of Eggs Benedict is breakfast decadence. The flavors, texture and that beautiful rich and creamy sauce will have you coming back for seconds, I promise!
Traditional Eggs Benedict can be very intimating and intensive. To be quite honest, that is why I have never attempted it. Too many steps for me.
BUT this easy make ahead breakfast casserole was the perfect answer. My husband and parents LOVE the traditional kind so I wanted to try and recreate a Gluten Free Eggs Benedict Casserole.
No poaching, no double broiler, just a 10 minute prep and this deliciously perfect over night casserole is done! Music to my ears. 🙂
TA-DA! This overnight breakfast casserole was the biggest hit. I could not believe how simple it was and the Hollandaise sauce was pure perfection. Creamy, smooth, rich and had the BEST flavor!
This is the perfect casserole for special mornings. This will be on the menu for Father’s Day for sure. I am thinking Christmas and Easter morning, Sunday Brunch, heck it is so easy, it is just perfect for a weekend treat!
Serve this Gluten Free Eggs Benedict Casserole with Gluten Free Cinnamon Buns or Cinnamon Roll Dutch Baby and a fruit salad. Your special brunch will be talked about for days to come! This is what will be served in our house.
Alright, let’s get this quick and easy overnight casserole finished in time for breakfast tomorrow!
There is also a DAIRY FREE OPTION to this Gluten Free Eggs Benedict Casserole. See the Tips for Success section for easy subsitutions.
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How to make gluten free eggs benedict casserole
- First, slice english muffins into small cubes.
- Next, slice deli ham or Canadian bacon into small/medium pieces.
- Then in a glass bowl add half and half (coconut milk for dairy free), eggs, dijon, garlic powder, onion powder, salt, pepper, and smoked paprika. Stir and mix really well.
- Add ham and spring onions to the egg mixture. Stir again.
- Grease the bottom of the pan with cooking spray and add the diced english muffins. Finally, pour the egg and ham mixture over the eggs. Make sure to spread the egg mixture around evenly.
- Cover the dish with plastic wrap and place in the fridge overnight.
- The following morning, remove from the fridge and preheat oven to 350 degrees.
- Place the Gluten Free Eggs Benedict Casserole in the oven for 35-40 minutes until the middle is set. All oven temps vary!
- While your Eggs Benedict is baking, lets make this simple 2 minute Hollandaise Sauce.
- Place egg yolks, salt, pepper, smoked paprika, dijon, and lemon in a high speed blender. Blend for 1 minute.
- In a glass measuring cup, melt butter. We do not want it to boil but nice and hot. While the blender is going, drizzle the hot butter into the high speed blender, it will instantly get thick and creamy. Blend for an additional minute.
- Drizzle that delicious and decadent Hollandaise sauce over your breakfast casserole. Serve nice and warm.
Tips for success
- DAIRY FREE OPTION: Instead of using half & half you can use canned coconut milk. Instead of butter, you can use ghee or any nondairy butter option you prefer. Miyoko is a great option.
- You can use Canadian Bacon or deli ham. It is truly whatever you have on hand or whatever you prefer. Canadian bacon tends to be more salty or you can use a maple honey ham. I used Boar’s Head Simplicity Ham and it was perfect. I asked them to slice the ham thick.
- If you do not have a high speed blender, a smaller food processor would also work to create the hollandaise sauce.
- We do not want boiling butter when you drizzle into the egg yolks for the sauce. This could curdle the eggs. Hot butter will temper the eggs and make the sauce so creamy.
- I have used Glutino and Canyon Bakehouse English Muffins. Both were perfect in this Gluten Free Eggs Benedict Casserole.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place the casserole on the on a microwave safe dish. Reheat for 30 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Place parchment paper on a baking sheet. Put the casserole on the baking sheet and reheat for 3-6 minutes or until it is nice and warm all the way through.
I hope you have enjoyed my version of Gluten Free Eggs Benedict Casserole. If you have tried this recipe, please leave a comment or review below.
Check out some of my other breakfast recipes:
Gluten Free Eggs Benedict Casserole
Equipment
- Baking Dish, High Speed Blender
Ingredients
Egg Casserole
- 6 Gluten Free English Muffins
- 1/2 pound Deli Ham or Canandian Bacon
- 1/3 cup Spring onions
- 8 Eggs
- 1 cup Half & Half (Coconut milk for Dairy Free)
- 1 teaspoon Dijon
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
Hollandaise Sauce
- 3 Egg Yolks
- 1/2 cup Butter (Ghee for Dairy Free)
- 2 teaspoons Lemon
- 1 teaspoons Dijon
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Smoked paprika
Instructions
Eggs Benedict Casserole
- First, slice the english muffins into small/medium cubes. Then slice the deli ham or Canadian bacon into small/medium pieces. Finally chop spring onions. Set aside.
- In a glass bowl, add eggs, half & half (coconut milk for dairy free), dijon, smoked paprika, salt, pepper, onion and garlic powder. Whisk until everything is mixed together. Add sliced ham/Canadian bacon and spring onions. Stir again.
- Grease a 9X13 pan. Place the chopped English muffins into the bottom of the pan. Pour the egg mixture down on top. Make sure it is spread evenly around the english muffins. Place plastic wrap over the top and put in the fridge overnight.
- Next morning, remove pan from the fridge and preheat oven to 350 degrees. Remove the plastic wrap and place the pan in the oven. Bake for 35-40 minutes or until the center is nice and firm.
2 Minute Hollandaise Sauce
- Add egg yolks to the high speed blender. Add dijon, salt, pepper, smoked paprika, and lemon juice. Blend on high for 1 minute.
- Place butter in a microwave safe measuring cup. Melt the butter. We want it hot not boiling. Pour the melted butter into the blender while it is on high speed. It will instantly become a nice, thick and creamy sauce. Blend for an additional minute. Pour over the cooked casserole. Enjoy nice and warm.
Notes
- DAIRY FREE OPTION: Instead of using half & half you can use canned coconut milk. Instead of butter, you can use ghee or any nondairy butter option you prefer. Miyoko is a great option.
- You can use Canadian Bacon or deli ham. It is truly whatever you have on hand or whatever you prefer. Canadian bacon tends to be more salty or you can use a maple honey ham. I used Boar’s Head Simplicity Ham and it was perfect. I asked them to slice the ham thick.
- If you do not have a high speed blender, a smaller food processor would also work to create the hollandaise sauce.
- We do not want boiling butter when you drizzle into the egg yolks for the sauce. This could curdle the eggs. Hot butter will temper the eggs and make the sauce so creamy.
- I have used Glutino and Canyon Bakehouse English Muffins. Both were perfect in this Gluten Free Eggs Benedict Casserole.
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