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Joanna Gaines Eggs Benedict Casserole Recipe

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Joanna Gaines Eggs Benedict Casserole recreates classic eggs Benedict as a make-ahead breakfast bake with English muffins soaked in Canadian bacon custard, topped with creamy hollandaise sauce. Perfect for holidays or brunch crowds with minimal morning effort.

Ingredients

Scale
  • Casserole:
  • 6 English muffins, chopped into 1-inch pieces
  • 10 oz Canadian bacon, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp onion powder
  • ¼ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Hollandaise:
  • 10 tbsp unsalted butter
  • 6 large egg yolks
  • 3 tbsp fresh lemon juice
  • ¼ tsp salt
  • Dash cayenne pepper

Instructions

  • 1. Grease 9×13-inch baking dish. Spread chopped English muffins and Canadian bacon evenly in dish.
  • 2. In large bowl, whisk eggs, milk, onion powder, paprika, salt, and pepper. Pour evenly over muffin mixture. Cover with plastic wrap; refrigerate overnight (or at least 8 hours).
  • 3. Preheat oven to 375°F. Remove casserole from fridge 30 minutes before baking.
  • 4. Bake uncovered 35-40 minutes until golden brown and eggs set (knife in center clean). Let rest 10 minutes.
  • 5. For hollandaise: Melt butter until bubbling. In blender, combine egg yolks, lemon juice, salt, cayenne. Blend 2 seconds, then slowly pour hot butter while blending until thick. Serve immediately over casserole.

Notes

  • Overnight soak essential for muffin pieces to absorb custard fully.
  • Blender hollandaise foolproof; double boiler traditional but trickier.
  • Canadian bacon preferred; diced ham works as substitute.
  • Leftovers reheat 350°F oven 15 minutes with foil.
  • Make hollandaise fresh each serving doesn’t reheat well.

Nutrition

Keywords: joanna gaines eggs benedict casserole, overnight eggs benedict bake, make ahead brunch casserole

Find it online: https://dishfoody.com/joanna-gaines-eggs-benedict-casserole-recipe/