Eggs Benedict Casserole Gluten-Free

Gluten-free Eggs Benedict Casserole. All the flavors you love at Eggs Benedict in a pan for breakfast overnight. This Benedict egg casserole is loaded with gluten-free toast, Canadian bacon, and eggs then smothered in a rich, creamy Hollandaise sauce. With an option without dairy products.

Course: Breakfast | Cuisine: French | Prep Time: 15 minutes | Cook Time: 45 minutes | Refrigeration: 19 hours | Total Time: 1 hour | Servings: 18 servings | Calories: 255kcal

Ingredients

Casserole

• 2 cups gluten-free Canadian bacon, gluten-free cooked ham or gluten-free cooked turkey ham, chopped
• 8 large eggs
• 1 loaf of Schär gluten-free bread
• 1/2 teaspoon garlic powder
• 2 cups milk, almond or cashew milk without dairy products
• 1 teaspoon powdered onion
• 1 teaspoon tarragon or dried parsley (optional)
• 1/2 teaspoon salt
• paprika
• chopped chives and fresh parsley (optional)

Hollandaise sauce

• 12 tablespoons butter, (1 1/2 sticks) without butter, use Smart Balance butter
• 1 tablespoon of water
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 teaspoon dijon mustard (can replace hot sauce or a pinch of cayenne pepper if you want it a little spicy.)
• 3 large egg yolks

Instructions

Casserole

1. Preheat the oven to 350 ° F.
2. Cut a loaf of gluten-free bread into small pieces.
3. Spread the gluten-free pieces of bread evenly on an ungreased baking sheet and bake for 5 to 10 minutes, until well toasted. Please monitor your oven as all ovens are different. Remove from oven when toasted and set aside.
4. Chop the cooked bacon/ham in small pieces.
5. Spray a 13 x 9-inch baking dish with gluten-free cooking spray.
6. Spread 1 cup Canadian bacon evenly in 9x13 pan, followed by an even layer of all gluten-free toast pieces. Sprinkle the remaining cup of Canadian bacon with gluten-free pieces of bread.
7. In a large measuring cup, whisk together the eggs, milk, and seasonings until well blended.
8. Pour the egg mixture evenly over the pan.
9. Cover the casserole dish with plastic wrap and refrigerate overnight.
10. The next morning, preheat the oven to 375 degrees.
11. Remove the pan from the refrigerator and let it come to room temperature for 15 minutes.
12. Remove the plastic wrap then cover the pan with aluminum foil.
13. Bake for 30 minutes covered with aluminum foil.
14. After 30 minutes, uncover the pan and continue cooking for another 15 to 20 minutes. Check if this is done by inserting a toothpick in the center of the pan and see if it comes out clean. You will see the sides of the pan move away from the sides of the pan when this is done.
15. During the last 15-20 minutes of cooking the pan, start making the hollandaise sauce.
16. Sprinkle the pan with chopped chives and chopped fresh parsley.
17. Pour the Hollandaise sauce over the pan. Serve the rest of the Hollandaise sauce on the side so people can add as much as they want. (Personally, I like to dip my casserole dish in Hollandaise sauce.)
18. Sprinkle the top of the pan with paprika.
19. Serve hot and enjoy! Store leftovers in an airtight container.

Hollandaise sauce

1. In a small saucepan, whisk the egg yolks, water, and lemon juice until the mixture is thick and pale. Do not turn on the heater yet.
2. Cut the butter into pieces the size of a tablespoon.
3. Place the pan on moderately low heat and continue whipping at a reasonable speed, reaching the bottom and inside of the pan where the eggs tend to overcook. To moderate the heat, frequently remove the pan from the burner for a few seconds, then relight it. (You don't want to overcook your egg yolks.)
4. As they cook, the eggs become frothy and increase in size, then thicken. When you can see the bottom of the pan through the whiskers, and the eggs are thick and smooth, remove the pan from the heat.
5. Add soft butter in tablespoons, constantly whisking to incorporate each addition before adding more. As the emulsion forms, you can add the butter in slightly larger amounts, still whisking until completely absorbed. Continue to incorporate the butter until the sauce thickens to the desired consistency.
6. Lightly season the Hollandaise sauce with salt and Dijon mustard or a pinch of Cayenne pepper / hot sauce, whisking well. Taste and adjust the seasoning, adding droplets of lemon juice if necessary. Serve warm.

Notes

For the dairy-free option, I used almond milk and Smart Balance butter spread.
Store leftovers in an airtight container.

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

Source: mamaknowsglutenfree.com