Go Back

Gluten-Free Eggs Benedict Casserole

Enjoy a delicious breakfast casserole filled with fluffy eggs, gooey cheese, and savory ham, all topped with rich hollandaise sauce, perfect for brunch gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces gluten-free English muffins, cubed
  • 12 pieces eggs
  • 2 cups milk Can use reduced-fat for a lighter option
  • 1 cup shredded cheese Cheddar or your choice
  • 1/2 cup diced ham or Canadian bacon Alternative for vegetarian: smoked salmon or omitted meat
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Hollandaise sauce For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Spread the cubed English muffins in the bottom of the dish.
  3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
  4. Stir in the diced ham and shredded cheese.
  5. Pour the egg mixture evenly over the bread cubes.
  6. Cover and refrigerate for at least 1 hour or overnight to let the bread soak up the egg mixture.
Baking
  1. Bake uncovered for 35-40 minutes, or until the casserole is set and golden on top.
  2. Serve warm topped with Hollandaise sauce.

Notes

Leftovers can be stored in the fridge for 3-4 days or in the freezer for up to 2 months. Reheat in the oven or microwave. For enhanced flavor, let the mixture soak overnight.