Gluten-Free Eggs Benedict Casserole
Published
I love indulging in eggs Benedict when I’m at a restaurant, but making poached eggs at home is a bit tricky. This Gluten-Free Eggs Benedict Casserole delivers all the familiar, indulgent flavor with far less fuss. Instead of individually poaching eggs and fiddling with hollandaise sauce, this dish layers toasted gluten-free bread, savory Canadian bacon, and a rich egg custard, then bakes into a golden breakfast bake that practically makes itself. Whether you’re feeding a crowd, hosting a holiday morning, or simply treating yourself, this casserole has your back.
“This is a flavorful and convenient way to serve eggs Benedict for everyone. Best of all, the cook gets to sit down and enjoy it with everyone.”
– Sharon
My mother’s favorite breakfast dish is eggs benedict. Every year on Mother’s Day, we either made it for my mom or took her out for brunch. It also happens to be one of my all-time favorite breakfasts. I wanted to find an easier way to make it at home without standing over the stove poaching eggs. This casserole has all the same flavors with gluten-free bread, Canadian bacon, fluffy baked eggs, and a creamy hollandaise sauce poured over the top. It is simple to prepare and perfect for serving a crowd. I like to make it for holidays, weekend brunches, or anytime I want a special breakfast that feels homemade and comforting.
Gluten-Free Baking Tips
- Tip for a runny center. If the center is still runny after baking, cover the casserole with foil and continue baking in 5-minute increments until it is set. Every oven heats a little differently.
- Prevent soggy bread. Make sure you toast the bread cubes lightly before layering. If your loaf is very soft, you might use two smaller loaves or spread them slightly thinner on the pan slightly thinner.
- Prevent curdling hollaindaise. Keep the heat low, whisk constantly, and slowly add melted butter. If it starts to separate, take the bowl off the heat, keep whisking, and add a teaspoon of warm water.
Gluten-Free Eggs Benedict Casserole
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 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp tarragon or dried parsley, (optional)
- chopped chives and fresh parsley, (optional)
- paprika
Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp water
- 1 tbsp lemon juice
- 12 tbsp butter, (1½ sticks) dairy-free use Smart Balance butter
- ½ tsp salt
- ¼ tsp 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 9×13 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°F.
- 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!
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Eggs Benedict Casserole Step by Step
Gather the Ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Toast the bread: Cut 1 loaf of gluten-free bread into small chunks, then spread the pieces evenly on an ungreased baking sheet. Bake for 5–10 minutes until lightly toasted. Keep an eye on them since ovens vary. Remove from the oven and set aside to cool.
Prep the meat and pan: Chop 2 cups of gluten-free Canadian bacon into small bite-sized pieces. Spray a 13 × 9-inch baking dish with gluten-free cooking spray.
Layer the casserole: Spread 1 cup of the chopped Canadian bacon evenly across the bottom of the dish. Add all the toasted bread cubes on top, then sprinkle the remaining 1 cup of Canadian bacon over the bread.
Make the egg mixture: In a large measuring cup, whisk together 8 large eggs, 2 cups of milk, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and 1 tsp dried tarragon or parsley if using. Whisk until well blended, then pour the mixture evenly over the casserole.
Chill overnight: Cover the baking dish tightly with plastic wrap and refrigerate overnight to let the bread soak up the custard.
Bake the casserole: The next morning, preheat the oven to 375°F. Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Take off the plastic wrap, cover the dish with foil, and bake for 30 minutes. Then remove the foil and continue baking for another 15–20 minutes, until the center is set and a toothpick inserted comes out clean. You’ll see the edges start to pull away from the pan when it’s done.
Make the hollandaise sauce: During the last 15–20 minutes of baking, prepare the sauce. In a small saucepan, whisk together 3 large egg yolks, 1 tbsp water, and 1 tbsp lemon juice until the mixture is thick and pale.
Thicken the hollaindaise: Cut 12 tbsp (1½ sticks) of butter into tablespoon-sized pieces. Place the pan over moderately low heat and whisk constantly. Move the pan on and off the burner as needed to avoid overcooking. When the yolks are thick enough that you can see the bottom of the pan through the whisk streaks, remove from the heat.
Add butter: Add the butter one tbsp at a time, whisking after each addition until smooth and fully incorporated. Once thick and creamy, season with ½ tsp salt and ¼ tsp Dijon mustard (or a dash of cayenne or hot sauce for spice). Whisk well, taste, and adjust with a few drops of lemon juice if needed. Keep warm.
Garnish and serve: When the casserole is done, sprinkle the top with chopped chives and fresh parsley, then drizzle the hollandaise sauce generously over the top. Serve any extra sauce on the side for guests to add as they like. Enjoy!
What Else to Add
- Bread swap: Try using gluten-free English muffins instead of bread cubes for a more traditional eggs benedict texture.
- Veggies: Add sautéed spinach, chopped bell peppers, or cooked asparagus for extra color and nutrition. Just make sure to cook out any excess moisture first.
- Cheese: Sprinkle in shredded cheddar, Monterey Jack, or a dairy-free cheese alternative before baking for a melty, savory boost.
- Smoked salmon: Swap out the Canadian bacon for chopped smoked salmon for a more luxurious, lox-inspired twist.
- Herbs and spice: Fresh dill, thyme, or a pinch of cayenne pepper can add a fun flavor twist.
Serving Suggestions
This gluten-free eggs benedict casserole is the perfect main dish for a brunch spread. I like to serve it alongside lighter recipes like gluten-free blueberry muffins or a fresh fruit salad. It also pairs well with a savory side, such as roasted breakfast potatoes or a veggie frittata. If you want to make the table feel complete, try adding a pitcher of orange juice or mimosas and a plate of gluten-free cinnamon rolls. It’s one of those brunch recipes that brings everything together and makes the whole meal feel effortless and special.
Storage Instructions
Store any leftover eggs benedict casserole in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, place a portion in a baking dish, cover it with foil, and warm it in a 350°F oven for about 15 minutes, or until heated through.
You can also reheat individual servings in the microwave for 30 to 60 seconds, though the texture stays better in the oven. The hollandaise sauce is best made fresh, but if you have extra, store it separately in a covered container and gently reheat it over low heat while whisking to keep it smooth.
Hello, I have peanut/tree nut allergies. Can I use coconut milk, oat milk, or soy milk in this recipe? I am wanting to make it for Christmas morning.
Thank you!
Hi Julie, Definitely! Any of these will work just fine.
Hello, I’m wondering if the recipe has to be refrigerated overnight before cooking it? Can it just be cooked right away without refrigeration?
Hi, It improves as it refrigerates and allow the bread to absorb the egg mixture.
Can leftovers be frozen? How would you recommend reheating? I love your recipes!
Hi Trish, you can freeze leftovers for up to 3 months. We recommend thawing and reheating covered in the oven.
This is a flavorful and convenient way to serve eggs Benedict for everyone. Best of all, the cook gets to sit down and enjoy it with everyone.
Is the Canadian bacon cooked before hand or does it cook within ?
Hi Joanne, the Canadian bacon is ready-to-eat and heats up inside the casserole.
Very yummy!!! Our whole family (gluten free or not!) enjoyed this! I used two Schar baguettes cut into 1/2 inch chunks (approximately) and tossed them in melted butter before toasting.
Wonderful recipe!! My first time even tasting Eggs Benedict and it was worth waiting for especially because I am gluten-free and dairy free. This is a real treat and I will make it often.
Great, easy recipe!! However, I used Franz GF bread and it worked really well. I live up north of Seattle and that is a local commercial bakery up here.
This dish was super easy and super delicious. I made it for Mother’s Day brunch and everyone loved it. It was the first time I made Hollandaise so I was a little nervous. All was going great until the casserole needed 5 more minutes in the oven. The sauce broke, but I just added hot water as directed and it came right back! Thanks so much for the new recipe!
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!
These were excellent directions for Hollandaise sauce!