I am insanely excited to share this life-changing recipe for eggs benedict casserole.
Okay, maybe life-changing is a bit dramatic, but I promise your brunch will never be the same after you’ve mastered this easy, gluten free breakfast casserole recipe with crispy pan fried potatoes, savory canadian bacon, perfect hollandaise, and ooey gooey eggs.
The last bit being the most important – cuz a benny just isn’t a benny without runny egg yolks.
Cameron’s favorite breakfast food of all time is eggs benedict. Whenever we go out for breakfast, I can pretty much guarantee he’s going to get some kind of eggs benny situation. The man might not know much about the mechanics of cooking, but he def knows how to eat well.
When I told him I was considering a recipe for eggs benedict casserole, he was…intrigued. When I told him I was going to make it gluten free, he was utterly skeptical. He mumbled something about it being unnatural…and possibly grounds for divorce. That man loves his english muffins like our kids love their blankies. Is “security food” a thing?
Fear not – we’re still married, and his attitude has done a 180, because this eggs benedict casserole is just that good.
With crispy skillet potatoes, salty canadian bacon, gooey baked eggs, and creamy hollandaise, this eggs benedict casserole is everything you love about a traditional benny in an easy, delicious breakfast casserole form. Bonus? It’s super duper crowd friendly. Get ready for a whole lot of winning at your next Sunday brunch my friends!
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Eggs Benedict Casserole Recipe Notes
Possibly the very best thing about this recipe is that it’s a one pan wonder. I light a candle to the inventor of the casserole on a weekly basis, because let’s face it – doing the dishes is most definitely a chore.
I make this casserole start to finish in my 12″ cast iron skillet. It transfers from stovetop to oven like a boss, and there’s no better cooking vessel for perfectly crispy sautéed potatoes.
Let’s talk about potatoes for a minute. I use yukon golds in this recipe – they’re tender and buttery, with enough water content to be moist, but not so much that they can’t crisp up. I keep the skins on for an amped up crispy experience, and the size relatively small so they cook quickly.
You want to sauté these guys over medium high heat and give ’em a good stir every few minutes so they cook evenly. I sauté them in a combo of butter and avocado oil – butter for flavor, and avocado oil to prevent the butter from burning. And don’t be afraid to add more butter or oil to the pan if they start to stick.
Since you’ll be adding other ingredients to the pan and then passing the whole thing into the oven, it’s important not to overcook the potatoes in the first step. Cook them until they’re just barely tender – you should be able to insert the tip of a sharp knife into a potato easily, but still see a little crumbling/resistance in the flesh.
After the potatoes have their initial crisp on, add some canadian bacon or ham and give that a few minutes to get browned. Keep the size of the dice similar to the size of your potatoes.
The last thing I add is a few handfuls of spinach – because vegetables, friends.
Now for some ooey, gooey egg magic. Eggs benedict just isn’t eggs benedict without a runny yolk, casserole or not. I use a wooden spoon to even out the hash, then make seven equally spaced depressions and crack an egg into each. Pop the whole thing into the oven until the whites are just barely set, but the yolk is still runny – about 7 or 8 minutes should be perfect, but keep an eye on it.
Once the casserole is done, I finish the whole thing off with a generous drizzle of hollandaise. I exclusively use the hollandaise recipe from Serious Eats and you should too. It’s insanely easy, comes out perfect every time, and I can confirm that it does, indeed, only take 2 minutes. Plus you’ll put that immersion blender you’ve been hiding in the back of your pantry to good use.
This eggs benedict casserole serves seven generous portions. It doesn’t reheat well, but let’s be honest, leftovers won’t be a problem.
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Need more easy breakfast casserole recipes for a crowd? Check out my recipe for french toast bread pudding. It’s the perfect sweet companion to a savory eggs benedict casserole to serve at your next Sunday brunch!
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- Preheat the oven to 400*.
- Prepare the hollandaise sauce. See notes.
- Heat a 12” cast iron skillet over medium high heat. Add the oil and butter to the skillet and heat until the butter foams then subsides.
- Add the potatoes and a pinch of salt to the skillet, and stir to coat in the fat. Saute the potatoes, stirring occasionally, until barely tender, 20 minutes. You should be able to insert a knife tip into a potato easily, but still see a bit of crumbling/resistance in the flesh. The potatoes will continue to cook in the following steps, so take care not to overcook them at this stage.
- Add the canadian bacon. Toss to incorporate with the potatoes and fat, and saute until the bacon is lightly browned, 5 minutes.
- Add the spinach to the skillet. Saute, tossing frequently, until the spinach is wilted, 2-3 minutes.
- Turn off the burner heat. With a wooden spoon distribute the hash throughout the pan in an even layer. Then, make 7 depressions evenly spaced throughout the skillet. Gently crack an egg and pour the egg into each depression.
- Transfer the skillet to the oven and bake until the egg whites are just set, 7-8 minutes.
- Remove the casserole from the oven and sprinkle with additional salt and cracked black pepper. Drizzle the hollandaise sauce over the casserole, garnish with fresh parsley, and serve immediately. This casserole makes seven generous servings. It doesn’t reheat well, and leftovers are best eaten the same day.
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