Gluten Free Eggs Benedict Casserole (Dairy Free)

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.

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 401kcal

Author Mary Smith

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

*You can store this casserole in the refrigerator overnight. I would recommend not adding the Hollandaise on top until ready to serve, as it will not reheat as well once it's on top of the casserole.

*You can reheat the hollandaise sauce in the microwave for 10 seconds, and then stir. Watch it closely - as the eggs can get cooked and scramble quickly!

Nutrition