Gluten Free Eggs Benedict Casserole Recipe
Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?
A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.
If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.
The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves.
Another tip for easy parties is to combine dishes that you make with ones that can be assembled.
Gluten Free Eggs Benedict Casserole Recipe
Servings: 10 servings
Calories: 296kcal
Ingredients
- Gluten-free nonstick cooking spray
- 6 gluten-free English muffins , split and toasted
- 8 ounces Canadian bacon
- 10 large eggs , divided
- 1 teaspoon dry mustard powder , divided
- 1½ teaspoons kosher or fine sea salt , divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 2¼ cups milk or dairy-free milk of choice
- 1 tablespoon fresh lemon juice
- 1-2 dashes hot sauce
- ½ cup butter or dairy-free butter substitute , melted
Instructions
- The day before you plan to serve this, spray a 9x13-inch baking dish with cooking spray.
- Cut the toasted English muffins into 1-inch chunks. Cut the Canadian bacon into 1-inch pieces. Layer half the Canadian bacon in the bottom of the prepared dish. Top with the English muffin chunks, then with the remaining Canadian bacon pieces.
- Separate the yolks from the whites of 4 of the eggs. Put the yolks in an airtight container and refrigerate until it is time to make the hollandaise sauce. Put the egg whites in a large mixing bowl with the remaining 6 whole eggs, ½ teaspoon dried mustard, 1 teaspoon salt, the pepper, paprika, and milk. Whisk to combine. Pour the egg mixture over the muffin chunks and Canadian bacon. Cover with plastic wrap and refrigerate overnight (8-12 hours).
- About an hour before planning to serve the dish, preheat the oven to 375°F and remove the casserole from the refrigerator. Remove the plastic wrap and cover with foil. Bake for 40 minutes, remove the foil, and continue to bake for 20 minutes or until the top is nicely browned and the casserole is set. Let cool 5 minutes before serving.
- While the casserole is cooling, make the hollandaise sauce. Put the reserved egg yolks in a blender with the remaining ½ teaspoon dried mustard, remaining ½ teaspoon of salt, lemon juice, and hot sauce. Blend for 5 seconds. Remove the small plastic top from the blender lid and, with the blender running, slowly drizzle in the melted butter. Continue blending until all the butter has been incorporated. The sauce can be kept warm, if needed, by placing in a heatproof bowl over barely simmering water, making sure the bottom of the bowl is not touching the water. (It takes so little time and effort to make the hollandaise, I usually just whip it up while the casserole is cooling.) Put the sauce in a small serving bowl and serve with the casserole.
Nutrition
Nutrition Facts
Gluten Free Eggs Benedict Casserole Recipe
Amount Per Serving
Calories 296
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 205mg68%
Sodium 880mg37%
Potassium 264mg8%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 3g3%
Protein 15g30%
Vitamin A 626IU13%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
