Eggs Benedict Casserole

 

Ingredients:

Casserole

• 1 loaf Schär gluten-free bread, cut into small chunks
• 2 cups gluten-free Canadian bacon, cooked ham, or cooked turkey ham, chopped
• 8 large eggs
• 2 cups milk (almond or cashew milk for dairy-free option)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon tarragon or dried parsley (optional)
• Chopped chives and fresh parsley for garnish (optional)
• Paprika

Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• 12 tablespoons butter (1 1/2 sticks), or Smart Balance buttery spread for dairy-free
• 1/2 teaspoon salt
• 1/4 teaspoon Dijon mustard (or substitute with hot sauce or cayenne pepper for spiciness)

Instructions:

Casserole

1. Preheat oven to 350°F (175°C).
2. Spread the gluten-free bread pieces evenly on an ungreased baking sheet and toast in the oven for 5-10 minutes until golden. Remove and set aside.
3. Chop the Canadian bacon or ham into small pieces.
4. Spray a 13 x 9-inch baking dish with gluten-free cooking spray.
5. Layer 1 cup of the Canadian bacon in the baking dish, followed by all of the toasted gluten-free bread pieces. Sprinkle the remaining cup of Canadian bacon on top.
6. In a large measuring cup, whisk together eggs, milk, onion powder, garlic powder, salt, and tarragon or parsley. Pour evenly over the casserole.
7. Cover with plastic wrap and refrigerate overnight.
8. The next morning, preheat oven to 375°F (190°C).
9. Remove casserole from refrigerator and let it come to room temperature for 15 minutes. Remove plastic wrap and cover casserole with foil.
10. Bake covered for 30 minutes, then uncover and bake an additional 15-20 minutes until set. Insert a toothpick into the center to check doneness.
11. During the last 15-20 minutes of baking, prepare the hollandaise sauce.
12. Sprinkle casserole with chopped chives, parsley, and paprika.
13. Drizzle hollandaise sauce over the casserole and serve remaining sauce on the side.

Hollandaise Sauce

1. In a small saucepan, whisk egg yolks, water, and lemon juice until thick and pale.
2. Cut butter into tablespoon-sized pieces.
3. Place saucepan over low heat and whisk continuously, moving pan on and off the burner to control heat.
4. As eggs thicken, gradually add butter, whisking constantly until sauce emulsifies and thickens.
5. Season with salt and Dijon mustard (or hot sauce/cayenne pepper). Adjust seasoning with lemon juice if needed.
6. Serve lukewarm over casserole.

Notes:

• For a dairy-free option, use almond milk and Smart Balance buttery spread.
• Store leftovers in an airtight container.

Remember to check all labels for gluten-free and dairy-free compliance. Enjoy your meal!