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Joanna Gaines Eggs Benedict Casserole

Joanna Gaines Eggs Benedict Casserole for Easy Gourmet Brunch

A delightful Joanna Gaines Eggs Benedict Casserole that combines buttery muffins, savory bacon, and creamy hollandaise for a perfect brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 pieces English Muffins Day-old muffins recommended
  • 8 ounces Canadian Bacon Or substitute with regular bacon or ham
  • 8 pieces Eggs Fresh eggs yield best texture
  • 2 cups Whole Milk Non-dairy alternative can be used
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Freshly ground is best
  • 1 teaspoon Onion Powder Optional
  • 1 cup Cheddar or Swiss Cheese Can be omitted for lighter version
For the Hollandaise Sauce
  • 1 package Hollandaise Sauce Mix Consider homemade for richer taste
  • 1/2 cup Unsalted Butter Vegan alternative can be used

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Slice English muffins in half and place them cut-side up in the baking dish.
  3. Sprinkle Canadian bacon evenly over the muffins.
  4. In a large bowl, whisk together eggs, whole milk, salt, black pepper, and onion powder.
  5. Pour the egg mixture over the muffins and bacon, gently pressing down.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Bake for 35-40 minutes or until golden brown on top.
  8. Prepare the hollandaise sauce as per package instructions.
  9. Allow casserole to rest for about 10 minutes, then drizzle with hollandaise and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

For best results, use day-old muffins and allow the casserole to rest after baking for easier slicing.

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