Joanna Gaines Eggs Benedict Casserole Recipe
This Joanna Gaines Eggs Benedict Casserole is a delicious twist on the classic eggs Benedict dish, perfect for feeding a crowd. It combines all the flavors of traditional eggs Benedict in a convenient casserole form.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Casserole:
- 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)
For the Hollandaise Sauce:
- 1 packet (1 oz) hollandaise sauce mix
- 1 cup milk (for the hollandaise, per packet instructions)
- ¼ cup unsalted butter (for the hollandaise)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Casserole: In the baking dish, arrange the English muffin pieces and Canadian bacon.
- In a bowl, whisk together the eggs, milk, salt, pepper, and onion powder. Pour this mixture over the English muffins and bacon in the dish.
- Top with cheese, if desired.
- Cover the dish with foil and refrigerate overnight or for at least 4 hours.
- Bake the casserole, covered, for 45 minutes. Then uncover and bake for an additional 15-20 minutes until set.
- Prepare the Hollandaise Sauce: In a saucepan, whisk together the hollandaise sauce mix, milk, and butter. Cook according to package instructions.
- Serve the casserole with hollandaise sauce drizzled over the top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 215mg
Keywords: Joanna Gaines, Eggs Benedict, Casserole, Breakfast, Brunch, Easy
