Description
Looking to impress your guests or simply enjoy a comforting, gourmet-style brunch without spending hours in the kitchen? This Joanna Gaines Eggs Benedict Casserole is the ultimate answer.
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch pieces
- 12 slices Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder (optional for added flavor)
- 1 cup shredded cheddar or Swiss cheese (optional)
- 1 packet (1 oz) hollandaise sauce mix
- 1 cup milk (for the hollandaise, per packet instructions)
- ¼ cup unsalted butter (for the hollandaise)
Instructions
- Prepare the base: Grease a 9×13-inch baking dish. Spread the chopped English muffin pieces evenly across the bottom.
- Add the bacon: Layer the chopped Canadian bacon over the muffin pieces.
- Mix the egg custard: In a large bowl, whisk together the eggs, 2 cups of milk, salt, pepper, and onion powder if using.
- Assemble: Pour the egg mixture evenly over the bacon and muffins. Press gently to submerge all pieces.
- Optional cheese layer: If using, sprinkle the shredded cheese evenly over the top.
- Chill (overnight preferred): Cover with foil and refrigerate for at least 4 hours or overnight to let flavors meld.
- Bake: Preheat oven to 375°F (190°C). Bake, covered with foil, for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden and the center is set.
- Make the hollandaise: While casserole bakes, prepare the hollandaise according to the packet instructions—combine the mix with milk and butter, whisking until smooth and thickened.
- Serve: Once baked, drizzle with warm hollandaise just before serving.
Notes
- Use day-old muffins for the best texture—they’ll absorb more custard without becoming soggy.
- Press the layers down after adding the egg mixture to ensure everything is coated evenly.
- Chill overnight if possible—this gives the casserole a deeper flavor and a better set.
- Use foil when baking to keep the top from browning too quickly.
- Let it rest for 10 minutes after baking before slicing—it firms up beautifully.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
Keywords: Joanna Gaines Eggs Benedict Casserole