Sandra Joanna Gaines Eggs Benedict Casserole Recipe is made with cubed English muffins, savory Canadian bacon, chopped green onions, and a rich custard of eggs and milk. The result is a fluffy, golden bake soaked in flavor and topped with a creamy, buttery Hollandaise sauce. It is the perfect make-ahead breakfast for busy mornings or holiday brunches, offering all the classic flavors of Eggs Benedict without the fuss of poaching.
Joanna Gaines Eggs Benedict Casserole Recipe Ingredients
- For the Casserole:
- Cooking spray
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 pound Canadian bacon, cut into 1/2-inch dice
- 6 English muffins, cut into 1/2-inch dice
- 1/2 teaspoon ground paprika
- For the Hollandaise Sauce:
- 1 cup milk
- 1 (0.9 ounce) package Hollandaise sauce mix
- 1/4 cup butter
How To Make Joanna Gaines Eggs Benedict Casserole Recipe
- Prepare the custard: Grease a 9×13-inch baking dish with cooking spray. In a large bowl, whisk together the 2 cups of milk, eggs, chopped green onions, onion powder, and salt until the mixture is uniform and bubbly.
- Layer the base: Scatter half of the diced Canadian bacon across the bottom of the prepared dish. Top this layer evenly with the cubed English muffins.
- Finish assembly: Sprinkle the remaining Canadian bacon over the muffins. Pour the egg custard mixture evenly over the entire casserole, ensuring all the bread is moistened.
- Chill overnight: This step is mandatory. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This allows the bread to absorb the custard fully.
- Bake the casserole: Preheat your oven to 375°F (190°C). Remove the plastic wrap and sprinkle the top with paprika. Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Brown the top: Remove the foil and continue baking for another 15 minutes, or until the eggs are completely set and the top is slightly golden.
- Make the sauce: While the casserole finishes, whisk 1 cup of milk and the Hollandaise sauce mix in a saucepan over medium heat. Add the butter and cook, stirring frequently, until the mixture boils. Reduce heat to medium-low and simmer for 1 minute until thickened.
- Serve: Slice the casserole into 10 squares. Transfer to plates and drizzle generously with the warm Hollandaise sauce.
Recipe Tips
- The Soak Time: You must let the casserole sit overnight (or at least 8 hours). It acts like a savory bread pudding; if you rush this step, you will end up with dry toasted bread floating in scrambled eggs rather than a cohesive, fluffy bake.
- The Stale Advantage: Day-old or slightly toasted English muffins work best here. Their drier structure drinks up the egg custard without disintegrating into mush, ensuring a distinct texture in every bite.
- Foil First: You must bake it covered for the first 30 minutes. This steams the eggs gently so they cook through to the center without burning the top crust before the inside is done.
- Hollandaise Hack: While this recipe uses a convenient mix, you can elevate it by whisking in a teaspoon of fresh lemon juice and a pinch of cayenne pepper just before serving to mimic the brightness of a scratch-made sauce.
What To Serve With Joanna Gaines Eggs Benedict Casserole Recipe
This Joanna Gaines Eggs Benedict Casserole Recipe is a rich and savory centerpiece that anchors a brunch spread perfectly. To cut through the creaminess of the Hollandaise and eggs, serve it with a bright, fresh Fruit Salad of melons, berries, and citrus. For a hearty texture contrast, a side of crispy Roasted Breakfast Potatoes or Hash Browns works wonderfully. To complete the “ladies who brunch” vibe, offer a pitcher of Mimosas or freshly squeezed Orange Juice, along with hot Coffee to balance the savory flavors.
How To Store Joanna Gaines Eggs Benedict Casserole Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 60-90 seconds.
- Freeze: You can freeze the baked casserole (without the sauce) for up to 2 months. Wrap individual portions in plastic wrap and foil. Thaw in the fridge overnight before reheating. Make fresh sauce when serving.
Joanna Gaines Eggs Benedict Casserole Recipe Nutrition Facts
- Calories: 281 kcal
- Fat: 14g
- Carbohydrates: 21g
- Protein: 18g
Nutrition information is estimated per serving.
FAQs
Yes, you can substitute thick-cut deli ham or leftover holiday ham. Dice it into small cubes so it distributes evenly throughout the casserole.
Absolutely. A homemade sauce made with egg yolks, lemon juice, and clarified butter will elevate the dish further, but it should be made fresh right before serving as it doesn’t reheat well.
If the casserole is soggy, it might not have baked long enough. Every oven is different; ensure the center is set and no liquid egg remains. Also, ensure you didn’t use too much milk relative to the bread.
Try More Recipes:
- Joanna Gaines Chicken Casserole Recipe
- Joanna Gaines French Toast Casserole Recipe
- Joanna Gaines Sweet Potato Casserole Recipe
Joanna Gaines Eggs Benedict Casserole Recipe
Description
Joanna Gaines Eggs Benedict Casserole Recipe transforms the classic poached egg dish into an easy, overnight bake. Layered with English muffins, Canadian bacon, and a savory custard, it is finished with creamy Hollandaise sauce.
Ingredients
Casserole:
Sauce:
Instructions
- Grease a 9×13 dish; whisk eggs, milk, onions, and spices.
- Layer half the bacon, then all muffins, then remaining bacon.
- Pour egg mixture over the layers.
- Cover and refrigerate overnight (8 hours).
- Preheat oven to 375°F; remove plastic, sprinkle paprika.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 15 minutes more until set.
- Make sauce by simmering mix, milk, and butter until thick.
- Slice casserole and serve with warm sauce.
Notes
- You must remove the foil for the final 15 minutes of baking; this allows the excess moisture to evaporate and gives the English muffin tops a chance to crisp up slightly.
- If you are preparing the Hollandaise sauce mix, do not walk away from the stove; it thickens very rapidly once it boils and can scorch on the bottom if not whisked constantly.
- The overnight soak is non-negotiable for the texture, but if you are in a pinch, you can let it sit at room temperature for 1 hour before baking, though the texture will be slightly less custard-like.
