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Gluten-Free Eggs Benedict Casserole

A hearty brunch favorite that combines fluffy eggs, savory cheese, and tasty ham without gluten, all baked in one pan for easy cleanup.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces gluten-free English muffins, cubed
  • 12 pieces eggs
  • 2 cups milk
  • 1 cup shredded cheese (sharp cheddar or your favorite)
  • 1/2 cup diced ham or Canadian bacon Can be skipped for a vegetarian version
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-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

For a vegetarian version, skip the ham. Feel free to add vegetables, like spinach or bell peppers, for more nutrition. Reheat leftovers in the microwave or oven.