Eggs Benedict Casserole {Gluten-Free, Dairy-Free Option}

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Gluten-Free Eggs Benedict Casserole. All of the flavors you love from Eggs Benedict in an easy overnight breakfast casserole. This Eggs Benedict Casserole is loaded with toasted gluten-free bread, Canadian bacon, and eggs then smothered in a rich and creamy Hollandaise Sauce. With a dairy-free option.

Disclosure: This recipe is sponsored by Schär. The opinions are my own. 

Gluten-Free Eggs Benedict

My mother’s favorite breakfast dish is Eggs Benedict. Every year on Mother’s Day we either made my mom Eggs Benedict or took her out for brunch where she could order Eggs Benedict.

Eggs Benedict is also one of my all-time favorite breakfasts as well. My husband is not much of a cook, so I wanted an easy breakfast recipe for him to make me for Mother’s Day.

It’s the one day of the year that I get a day off from cooking for my family.

When you are gluten-free you have to become creative with recipes, especially ones that have bread in them.

Gluten-free English muffins are hard to find, so I decided I would make a breakfast casserole with one of my favorite gluten-free brands of bread, Schär Artisan Baker White Bread.

I love both the bakery flavor and soft texture of  Schär’s gluten-free bread. It is also shelf stable and vacuumed sealed and bagged for freshness.

I have never opened a bag of moldy Schär bread! I also love that I can easily find Schär products at my local Walmart.

How to make Eggs Benedict Casserole Recipe In A Few Easy Steps

• Dice and toast your gluten-free Schär bread.
• In a 9×13 greased baking dish layer the gluten-free Canadian bacon and gluten-free bread pieces.

• Wisk the eggs, milk and seasonings together.
• Pour the egg mixture over the breakfast casserole.
• Cover and refrigerate the breakfast casserole overnight.
• The next day bake your breakfast casserole for 60 mins at 350 degrees.
• Whisk the hollandaise sauce ingredients together. You may even want to make a double batch because it’s that good!
• Drizzle, dollop or pour the hollandaise sauce over the Eggs Benedict Casserole.
• Enjoy!

If you have been intimidated by making Eggs Benedict, then this gluten-free Eggs Benedict Casserole is for you!

No egg poaching required, just a few quick and easy steps get your breakfast casserole ready to refrigerate overnight.

In the morning, just pop the Eggs Benedict Casserole in the oven!

Gluten-Free and Dairy-Free Eggs Benedict Casserole

I have also included a dairy-free option to the casserole recipe. There are three of us that are also dairy-free in my family (including me) and I always try and have a dairy-free option.

For the dairy-free option milk and Smart Balance butter. I also like baking with cashew or almond milk.

Gluten-Free Hollandaise Sauce

My favorite part of Eggs Benedict is the hollandaise sauce.

For the hollandaise sauce, I just followed the master chef, Julia Child’s recipe and added my own twist to it.

Don’t worry, my friend, about making your own hollandaise sauce, Julia notes, “the technique is well within the capabilities of an 8-year-old child.”

You are going to love this savory overnight breakfast casserole! This gluten-free breakfast casserole recipe allows you to save time and feed a crowd making it perfect for a brunch recipe.

I know I am really looking forward to enjoying this gluten-free Eggs Benedict Casserole on Mother’s Day. I’ll be smothering my piece in creamy hollandaise sauce!

Looking for other Gluten-Free Breakfast Recipes perfect for brunch?

These are a few of my favorites.

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Easy Gluten-Free Banana Blueberry Muffins (Dairy-Free and No-Refined Sugar Option)
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Gluten-Free Cinnamon Roll Muffins (Dairy-Free Option)

Hollandaise sauce adapted from Julia and Jacques Cooking at Home by Julia Childs.

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5 from 3 votes

Eggs Benedict Casserole {Gluten-Free}

Gluten-Free Eggs Benedict Casserole. All of the flavors you love from Eggs Benedict in an easy overnight breakfast casserole. This Eggs Benedict Casserole is loaded with toasted gluten-free bread, Canadian bacon, and eggs then smothered in a rich and creamy Hollandaise Sauce. With a dairy-free option.

Course Breakfast

Cuisine French

Keyword gluten-free dairy-free eggs benedict casserole, gluten-free eggs benedict casserole

Prep Time 15 minutes

Cook Time 45 minutes

refrigeration 19 hours

Total Time 1 hour

Servings 18 servings

Calories 255kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Casserole

• 1 loaf Schär gluten-free bread
• 2 cups gluten-free Canadian bacon, gluten-free cooked ham or gluten-free cooked turkey ham , chopped
• 8 large eggs
• 2 cups milk , dairy-free use almond or cashew milk
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon tarragon or dried parsley (optional)
• chopped chives and fresh parsley (optional)
• paprika

Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• 12 tablespoon butter ,(1 1/2 sticks) dairy-free use Smart Balance butter
• 1/2 teaspoon salt
• 1/4 teaspoon dijon mustard (Can substitute hot sauce or a dash of cayenne pepper is you want it a little spicy.)

US Customary - Metric

Instructions

Casserole

• Preheat oven to 350° F.
• Cut one loaf of the gluten-free bread into small chunks. 
• Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
• Chop the Candian bacon/cooked ham into small bite-sized pieces. 
• Spray a 13 x 9-inch baking dish with gluten-free cooking spray. 
• Evenly layer 1 cup of the Canadian bacon in the 9x13 pan, followed by an even layer of all of the toasted gluten-free bread pieces. Sprinkle the remaining cup of gluten-free Canadian bacon on top of the gluten-free bread pieces.
• In a large measuring cup whisk together the eggs, milk, and seasonings until well blended. 
• Pour egg mixture evenly over casserole. 
• Cover the casserole with plastic wrap and refrigerate overnight.
• The next morning, preheat oven to 375 degrees.
• Remove the casserole from refrigerator and allow to come room temperature for 15 minutes. 
• Remove plastic wrap then cover casserole with foil. 
• Bake for 30 minutes covered with the foil. 
• After 30 minutes uncover the casserole and continue to bake 15 to 20 minutes longer. Check to see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will see the sides of the casserole pulling away from the sides of the pan when it is done. 
• During the last 15-20 minutes of baking the casserole, start to make the hollandaise sauce. 
• Sprinkle the casserole with chopped chives and fresh chopped parsley.
• Drizzle the hollandaise sauce over the casserole. Serve the remaining hollandaise sauce on the side for people to add as much as they like. (I personally like to drench my casserole in the hollandaise sauce.) 
• Sprinkle the top of the casserole with paprika.
• Serve warm and enjoy! Store leftovers in an air-tight container.

Hollandaise Sauce (You may want to make a double batch because it's that good!)

• In a small saucepan whisk the egg yolks, water, and lemon juice until the mixture is thick and pale. Do not turn on the heat yet. 
• Cut the butter into tablespoon-sized pieces.
• Place the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all over the bottom and insides of the pan where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (You do not want to overcook your egg yolks.)
• As they cook, the eggs will become frothy and increase in volume and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove the pan from the heat.
• Add the soft butter in by the tablespoonfuls, whisking constantly to incorporate each addition before adding more. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency that you want.
• Season the hollandaise sauce lightly with salt and the dijon mustard or dash of cayenne pepper/hot sauce, whisking it well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Notes

• For the dairy-free option I used almond milk and Smart Balance buttery spread.
• Store leftovers in an air-tight container. 
• Mama says, "Check all of your labels!"

 

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 597mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 2mg

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