The true “gold” standard of breakfast just got a whole lot easier. Eggs Benedict Casserole brings together runny, golden yolks and creamy, golden Hollandaise with Yukon Gold potatoes for a hassle-free – and gluten-free – spin on a classic. Canadian bacon and spinach pack extra protein into a meal worthy of your regular brunch bunch.
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Call me “basic,” if you want, but boy, do I enjoy a good benedict. The gooey, runny egg. The salty meat. The rich, buttery sauce. And the spongy bread to soak it all up with. *Lemme just wipe up this drool…* If that’s not a hangover cure, I don’t know what is.
Better yet, it’s readily available. Whether you’re craving it specifically, or looking for something reliable, there’s some variation of it on every menu, everywhere. Classic, Florentine, Chesapeake, Atlantic. Hell, even the Egg McMuffin is most of the way there… But one place you don’t find it regularly is at home.
Maybe your parents were fancy, but I never had this growing up unless we went out. There is no “Great-Grandma’s Recipe for Eggs Benedict” with a super-secret ingredient that’s been passed down for generations. And if she had one, the “secret” was probably a packet of Knorr powdered Hollandaise sauce. Because let’s be honest – the biggest reason no one makes eggs benedict at home is the absolute gut punch of a curdled, ruined Hollandaise sauce, followed closely by the frustration of achieving a perfect poached egg. (Do you know how long it took me to get these looking so good?)
Until I got this Eggs Benedict Casserole recipe just right – and to be fair, found an unparalleled Hollandaise recipe – I wasn’t fussing with it at home either, especially not if I was serving company. With each component more annoying than the next, it simply wasn’t worth the hassle. But turn it into a casserole and you too can live in the hottest brunch spot in town! Now where’s my mimosa?
What Makes This Recipe Healthier?
Traditional eggs benedict – both the delicious open-faced sandwich and casserole varieties – are built on English muffins. This healthier casserole version swaps golden, buttery Yukon gold potatoes for the bread, making it naturally gluten free and grain free, very low carb (just 8g net carbs!) and paleo friendly too.
Instead of a custard for the casserole, this casserole cooked mostly in the skillet, then finished in the oven for runny, gooey eggs.
For a truly paleo recipe, you’ll need to use uncured canadian bacon or ham as well as dairy free hollandaise sauce.
Tips for Making This Recipe Perfectly
- Use fresh, not frozen, spinach for this recipe. Even drained, frozen will retain and release too much moisture.
- Be mindful if swapping ham for Canadian bacon. Pre-sliced lunch meat is going to be too thin. If you aren’t planning on buying a chunk of ham and slicing yourself, any deli counter should be able to give you a thick cut (not a steak cut). Avoid anything “glazed.”
- Feeling gluttonous? If you plan on doubling the sauce, I recommend simply making two batches. Hollandaise is precarious as it is. Don’t tempt fate.
Can I Make This Ahead of Time?
Partially. Prepare the potato, spinach and ham base and transfer to the casserole dish. Cover with foil and place into the fridge for up to 24 hours. First warm the casserole in the oven (at 400°F) for 20 minutes, then crack the eggs on and finish in the oven for a further 8-10 minutes until the whites are set.
Hollandaise Sauce
Making your own hollandaise sauce from scratch is easier than pie – and more versatile too. For an easy immersion blender recipe, we use this one from Serious Eats. For a blender version, we’ve also used this one from Simply Recipes.
More Breakfast Recipes for a Crowd
- French Toast Casserole
- Pumpkin Oatmeal Pancakes
- Sweet Potato Hash with Bacon and Apples
- Cinnamon Apple Bread Pudding
- White Bean Eggs in Purgatory
Did you make this Eggs Benedict Casserole? I’d love to know how it turned out! Leave a comment and a rating below.
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Eggs Benedict Casserole (Paleo, Gluten Free)
Description
Ingredients
- 3 medium yukon gold potatoes, about 1.5 lb diced to ½″
- 1 tablespoon butter
- 1 tablespoon olive oil
- 12 oz canadian bacon or ham diced to ½″
- 4 oz baby spinach, two large handfuls – portion???
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 6 eggs
- 1 c hollandaise sauce, see notes
Instructions
- Heat the oven to 400°F. Lightly mist a 2-quart casserole dish with olive oil cooking spray.
- Dice the potatoes and place into a microwave safe bowl along with ½ c water and a pinch of salt. Microwave 5 minutes. Drain thoroughly, then return the potatoes to the hot bowl and shake briefly; the warm bowl will evaporate any remaining water clinging to the potatoes.
- Heat a 12” skillet over medium high heat. Add the oil and butter to the skillet and heat until the butter foams then subsides. Add the potatoes, toss to coat in the fat, then saute, stirring occasionally, until tender and starting to brown around the edges, 15 minutes.
- Add the canadian bacon to the skillet then toss until evenly distributed. Cook, stirring occasionally, until warmed through, 5 minutes. Add the spinach and cook, tossing frequently, until wilted. Season the contents of the skillet with the salt, pepper, onion powder, and garlic powder and cook 1 minute more.
- Scrape the potato mixture into the prepared baking dish. Spread into an even layer, then make six depressions evenly spaced throughout the dish. Gently crack an egg and pour the egg into each depression.
- Transfer the casserole dish to the oven and bake until the egg whites are just set, 8-10 minutes.
- While the casserole bakes, make the hollandaise sauce. See notes.
- Remove the casserole from the oven. Drizzle the hollandaise sauce over the casserole, garnish with fresh chives, and serve immediately. This casserole makes six generous servings. It doesn’t reheat well, and leftovers are best eaten the same day.
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