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Eggs Benedict Casserole {Gluten Free}

Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast
Cuisine: American

Ingredients

Eggs Benedict

  • 3 Cups Ham Canadian Ham*
  • 12 Eggs
  • 1/2 Loaf of Bread Gluten-free. We love Canyon Bakehouse!
  • 1/2 tsp Parsley Dried
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 Cup Almond Milk
  • Salt + Pepper

Hollandaise Sauce

  • 3 Egg Yolks
  • 8 Tbsp Butter Grass-fed
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Almond Milk
  • Salt + Pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Chop up the ham and set aside. Chop the bread into medium size pieces.
  • On a baking sheet, place the bread on it and put in oven until the bread gets more firm and toasted. This will only take 5-10 minutes. Take it out when it's done.
  • Spray 11x11 pan with avocado oil. Place the bread in first and layer the ham on top.
  • In a separate bowl, scramble together the eggs, parsley, garlic, onion, almond milk, and salt + pepper. Mix well. Pour the egg mixture into the pan with the bread and ham.
  • Bake for 35-45 minutes until egg is firm and cooked through.

Sauce

  • When the casserole is done, heat up all the ingredients of the sauce into a pot over medium heat on the stove. Mix well.
  • When it's mixed and melted together thoroughly, pour on top of casserole!
  • Serve warm! Enjoy!

Notes

*To make this recipe more affordable, buy a good quality spiral ham, which is about 7 lbs at a better price. Use ham for this recipe and keep the rest for other recipes or freeze it until you need some fully cooked ham again.