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This Gluten Free Overnight Eggs Benedict Casserole is a delicious and easy breakfast to prep ahead of time! It is perfect for serving on Easter morning or for a fancy brunch. All the flavors of Eggs Benedict without the hassle of making poached eggs! Gluten free, dairy free, soy free.
I’m focusing on Spring recipes currently, and this might be one of my new favorites! I absolutely LOVE Eggs Benedict, so this will definitely be on repeat in my house. This Gluten Free Overnight Eggs Benedict Casserole is so easy to make. It is packed with ham, asparagus, gluten free English muffins, eggs, seasonings, and topped with a delicious dairy free Hollandaise sauce! You can prep the casserole the night before, so you can simply pop it into the oven and make the hollandaise sauce in the morning.
What You Need To Make This Casserole
You only need a few simple ingredients to make this dish!
- Ham – I used Applegate Slow Cooked Uncured Deli Ham (2 packs) cut into 1 inch pieces. You can also use Canadian Bacon, if you prefer. Any ham will work as long as it is 1 pound!
- Asparagus – This is my favorite spring veggie. It works so well in this dish!
- Canyon Gluten Free English Muffins – They have a store locator on their site so you can easily find these. If you can’t find them, any gluten free bread will totally work!
- Eggs – Look for pasture-raised when you can!
- Ghee
- Onion powder
- Garlic powder
- Salt
That’s it!
You can also omit the English Muffins / bread to make this Whole30 & Paleo friendly! It will not affect cooking time – just follow all of the other directions!
How to Make Gluten Free Overnight Eggs Benedict Casserole
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Heat the 1 tbsp olive oil in a large saute pan. Add the chopped asparagus with a bit of salt and pepper, and saute for 4-5 minutes until it begins to soften.
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Spray a 9×13 casserole dish with cooking oil. Add half of the sauteed asparagus and half of the chopped ham to the bottom of the baking dish. Sprinkle the cubed English muffins (or bread) on top. Top the bread with the remaining asparagus and ham.
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Whisk the eggs, almond or coconut milk, onion powder, garlic powder, and salt together well. Pour the egg mixture over the asparagus, ham, and cubed English muffins. Use a spatula to gently push everything down and even it all out. Cover the dish with foil and place into the refrigerator overnight.
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The following day, preheat your oven to 375. Take the casserole dish out of the fridge and let it come to room temperature for 15 minutes or so. Bake it, covered, for 30 minutes.
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Remove the foil and continue baking for an additional 15-20 minutes, or until the eggs on top are set.
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During the last 15 minutes of baking time, make the Hollandaise sauce. Combine the egg yolks, lemon juice, sea salt, and cayenne into a glass measuring cup (I used a 2-cup Pyrex) that is large enough to fit an immersion blender. Melt the ghee in the microwave. Place the immersion blender into the glass measuring cup and start blending while slowly pouring in the melted ghee. Continue to blend for 10-15 seconds.
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Slice the casserole and pour some of the Hollandaise sauce on top. Sprinkle with parsley if desired. Enjoy!
Can I Store This Casserole In The Refrigerator?
Yes you can! It’s definitely best fresh with Hollandaise poured on top. I would recommend storing it without the Hollandaise on top and adding it separately!
To reheat Hollandaise, you can put it in the microwave for 10 seconds and stir. Be careful not to overcook it and scramble the eggs!
If you make this, be sure to tag me on Instagram @maryswholelife so I can see your creations!
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Gluten Free Eggs Benedict Casserole (Dairy Free)
Ingredients
- 1 tbsp olive oil
- 10-12 asparagus stalks, cut into 1 inch pieces
- 1 lb Deli Ham or Canadian Bacon, I used 2 packs of Applegate Slow Cooked Uncured Ham - chopped into 1 inch pieces
- 2 Canyon Gluten Free English Muffins, or 4 slices gluten free bread of choice, cut into 1 inch cubes
- 12 eggs
- ½ cup almond milk or coconut milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
Dairy Free Hollandaise Sauce
- 4 egg yolks
- ½ lemon, juiced
- ¼ tsp sea salt
- dash of cayenne pepper
- ⅓ cup ghee or vegan butter, melted
Instructions
- Heat the 1 tbsp olive oil in a large saute pan. Add the chopped asparagus with a bit of salt and pepper, and saute for 4-5 minutes until it begins to soften.
- Spray a 9x13 casserole dish with cooking oil. Add half of the sauteed asparagus and half of the chopped ham to the bottom of the baking dish. Sprinkle the cubed English muffins (or bread) on top. Top the bread with the remaining asparagus and ham.
- Whisk the eggs, almond or coconut milk, onion powder, garlic powder, and salt together well. Pour the egg mixture over the asparagus, ham, and cubed English muffins. Use a spatula to gently push everything down and even it all out. Cover the dish with foil and place into the refrigerator overnight.
- The following day, preheat your oven to 375. Take the casserole dish out of the fridge and let it come to room temperature for 15 minutes or so. Bake it, covered, for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the eggs on top are set.
- During the last 15 minutes of baking time, make the Hollandaise sauce. Combine the egg yolks, lemon juice, sea salt, and cayenne into a glass measuring cup (I used a 2-cup Pyrex) that is large enough to fit an immersion blender. Melt the ghee in the microwave. Place the immersion blender into the glass measuring cup and start blending while slowly pouring in the melted ghee. Continue to blend for 10-15 seconds.
- Slice the casserole and pour some of the Hollandaise sauce on top. Sprinkle with parsley if desired. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
So good! I substituted the gluten free bread for Dave’s killer bread and it was a success. Had to add about 10 minutes cook time. Will make again.
Do we not cook the hollandaise sauce? Isn’t it risky to eat raw eggs?
As long as you use pastured / good quality eggs and use hot ghee while blending you should be ok!
Just made this for dinner and it was outstanding!!! Love having breakfast for dinner nights and it’s so simple and quick to put together . Sad we all finished it but look forward to putting this recipe in the rotation!
So great and so detailed! Love how easy the recipe is to follow and love how health conscious it is too.
Give this breakfast a try!!! I have made it several times and it is absolutely delicious! You will not be disappointed!!!
Our new holiday breakfast casserole! So flavorful and simple
tp prep!
Love this recipe, and makes me feel so fancy at my own home! Felt like we were out to brunch and such minimal work. Thanks Mary!
Honestly this recipe has given me life since my eggs benedict needs haven’t been met in so long. One of the most inconvenient things about the quarantine was that I couldn’t get my weekend brunch benny fix (let’s be honest, poaching multiple eggs is annoying af). Until now. This recipe alone can EASILY get me through another couple months of staying home. Thanks, Mary, for sharing this recipe, restoring my sanity, and making quarantine a bit more bearable (dare I say enjoyable?).
The burnt spots on my tongue are a cruel reminder of how my self control just crumbles when faced with this delicious casserole. Why couldn’t I wait until my serving cooled off? If you make it, you’ll understand why. Despite the agony I’ll experience as I go throughout the rest of my day, I cannot wait to burn myself all over again tomorrow morning at breakfast…unless my husband eats the last piece.