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.
Eggs Benedict Casserole {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
- ½ teaspoon garlic powder
- ½ 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 ½ sticks) dairy-free use Smart Balance butter
- ½ teaspoon salt
- ¼ teaspoon dijon mustard (Can substitute hot sauce or a dash of cayenne pepper is you want it a little spicy.)
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
John says
Fantastic casserole! Very reminiscent of eggs benedict. I amped up the lemon juice about 50% because I like a more tart hollandaise sauce and added a little extra Green Pepper Cholula. OMG, my taste buds are still doing their happy dance a few hours later. Thanks, Audrey!
Anne says
These were excellent directions for Hollandaise sauce!
Tamara says
I made this for a brunch I hosted today and it got rave reviews and not a bite was left! Thanks so much! My holladaise sauce was a little lumpy…think I cooked the yolks a little too fast. I need to be 8 years old again Julia child! ????
Audrey says
Thank you so much Tamara for the amazing 5-star recipe review. I am so happy that everyone enjoyed the eggs benedict casserole. I am right there with you with the Hollandaise sauce, I’m thinking Julia child was a child prodigy! Sometimes my yolks break on me too and I end up with lumpy sauce, but it always tastes good. Thank you again!
Sandy says
Adding this to the menu for the shower I am planning
Audrey says
Hi Sandy! I hope you everyone enjoys the casserole! I always make a double batch of the hollandaise sauce. It’s my favorite part of eggs Benedict.
Justine says
Hi! Recipe says to dice and toast bread. How long do you toast the bread? Should it be crunchy? And suggestions on oven temp and length to not over over do the bread?
Looking forward to making this. 🙂
Audrey says
Hi Justine! In the recipe card at the bottom of the page says to toast the bread for 5-10 minutes at 350° F. Please watch the bread, because all ovens are different. I would check the bread at 5 minutes. I hope you enjoy the casserole!
Christina says
This looks delicious! We aren’t gluten free in our house, I assume regular bread (french bread maybe?) Would work as well? Also could the hollandaise sauce be made in advance and warmed up?
Audrey says
Hi Christina thank you so much! I have never made this recipe with regular bread, but I know other recipes use English muffins, but I would think the French bread would work too, much like a French toast breakfast casserole. I have never tried making the hollandaise in advance and warming it up. If you try the recipe I would love to hear how it is with french bread. I hope you enjoy it!
Sarah says
This looks so good! Any idea if I could use hash browbs instead of bread?
Audrey says
Hi Sarah! Thank you so much. I’m not sure because I’ve never tried the recipe with hashbrowns. If you try it, please let me know how it turns. Thanks!
Susie says
I do not have an abundance of gluten free breads available, can I substitute your gluten free/dairy free bread machine bread? Also, I have allergies to cornstarch – can I substitute tapioca starch? Thank you.
Audrey says
Hi Susie! Any type of gluten-free bread would work well with this recipe. There is no cornstarch in this recipe but, I would think that the tapioca would be a good substitution for cornstarch. I hope you enjoy the casserole Susie! I always make a double batch of the hollandaise sauce.
Nellie Tracy says
Eggs Benedict is amazing on its own so making a casserole out of it makes it that much better! I love how I can feed a group for breakfast really easily and everyone loves it as well!
Audrey says
This is definitely a crowd pleaser breakfast! Thank you so much for your wonderful recipe rating Nellie.
Audrey says
Eggs Benedict is one of my absolute favorites! I love that it feeds a crowd too! With my big family it makes breakfast easier. Thank you so much Nellie for the wonderful 5-star recipe rating.
Eileen Kelly says
I just love Eggs Benedict. Transforming the eggs into an easy casserole is fabulous. I love how easy it is to make for a crowd, ahead of time too. Drizzling the sauce over the top, hello delicious. A great brunch addition.
Audrey says
Eggs Benedict is one of my all-time favorites too! Thank you so much for the wonderful 5-star recipe rating Eileen.