Eggs benedict has to be one of my favorite breakfasts in the entire world! Growing up my mom would recreate this delish breakfast at home often. My mom loves hollandaise sauce too, so this breakfast was her favorite also! She is one of the best at making hollandaise sauce! Luckily she taught me a lot through making those brunches with her! Eggs Benedict itself can be a very technical and sometimes challenging dish. That is why I came up with this simple eggs Benedict casserole, so you can get those flavors with way less effort!

Equipment for this Recipe:

• 13×9 Baking Dish
• Saucepan
• Whisk
• Oven
• Cooking spray

Ingredients for this Recipe:

• Loaf of artisan bread or soft Italian bread
• Eggs
• Milk
• Canadian Bacon
• Onion Powder
• Garlic Powder
• Paprika
• Salt
• Pepper
• Egg Yokes
• Lemon juice
• Water
• Butter
• Dijon Mustard

Why not English Muffin?

I honestly have tried this recipe with English muffin and while it tastes good, it’s really tough to eat. English Muffin is a tougher bread and when you condense it down into a casserole like this, for me it just didn’t work. If you would rather try that out, go for it! This recipe would take 1 pack of English Muffins. I do feel like you get a very similar English Muffin flavor with an Artisan Loaf.

Making it Gluten Free!

Making this recipe gluten free is so easy and delicious and I have done it plenty of times! The taste is spot on! I know for my friends that are gluten free, being able to eat something that you used to be able to eat with gluten free bread or gluten free flour is a game changer! I have no idea what people that were gluten free did before they had all these gluten free breads and flours! Making this recipe gluten free is as simple as switching out the bread for your favorite gluten free loaf. I personally like the Schar Gluten Free Artisan Loaf. It has the best flavor to me!

Save it for later!

Saving this casserole is not hard to do at all! This casserole saves in the refrigerator for up to 5 days. To save this casserole in the freezer, wait until it cools and slice into one portion squares. Save individually in an airtight bag and place in the refrigerator. To reheat this casserole, do not put it in the microwave, because the sauce will split. Either heat it back up in the oven or toaster oven on 350º for 5-8 minutes.