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.
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.
For the dairy-free option I used almond milk and Smart Balance buttery spread.