Gluten-Free Eggs Benedict Casserole with Chandice Probst

I love making this gluten-free eggs Benedict casserole because it is not too hard and feels extra fancy. It is great on it’s own but gets a WOW factor with the homemade hollandaise sauce!

I have never been a huge fan of traditional eggs Benedict especially for a crowd because making individual servings are so time-consuming. This casserole made with fresh, soft Canyon Bakehouse English Muffins is the perfect way to enjoy all the traditional flavors of this classic breakfast, without all the hassle.

This recipe is super accessible too. Pick up a package of Canyon Bakehouse English Muffins today (see where you can find them HERE) and see just how easy it is to impress your friends and family today!

Gluten-Free Eggs Benedict Casserole


  • 6-8 servings8 Canyon Bakehouse gluten-free English muffins
  • 1 pkg. Canadian bacon chopped
  • 8 eggs
  • 2 C heavy whipping cream
  • 1 1/2 C milk
  • 2 T butter melted
  • 1 T fresh chives chopped
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. Real Salt
  • 1 tsp. black pepper
  • 1/2 tsp. smoked paprika

Hollandaise sauce

  • 6 egg yolks
  • 1 C melted butter
  • 1/3 C heavy whipping cream
  • 2 T lemon juice
  • 1 tsp. dijon
  • A pinch of cayenne


  1. Cut the Canyon Bakehouse gluten-free English muffins into 1-2″ cubes
  2. Place them into a greased 9×13″ baking sheet and top with chopped Canadian bacon
  3. Meanwhile, whisk the remaining casserole ingredients together
  4. Pour them over top and refrigerate 4 hours or overnight
  5. After it has refrigerated, preheat over to 375 degrees
  6. Bake covered for 35 minutes
  7. Uncover and bake 15 more minutes
  8. While the casserole is baking, make the hollandaise sauce
  9. To make the hollandaise, combine the egg yolks, whipping cream, lemon juice, cayenne and dijon in a glass bowl or in the top of the double broiler
  10. Bring water in a pot to a boil and place the glass bowl over top (make sure the bowl doesn’t touch the water)
  11. Whisk constantly until the mixture has doubled in volume and has thickened
  12. Slowly pour in the butter while whisking
  13. Serve it warm over the fresh-baked casserole

Chandice Probst is the creator of where you can find delicious and easy gluten-free recipes.  Chandice’s three favorite titles are mom, wife and hostess. She loves to cook for and entertain those she cares about most! You can also visit Chandice on Instagram, Pinterest and Twitter @chandiceprobst or on Facebook @thisvivaciouslife.