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Joanna Gaines Eggs Benedict Casserole​

Joanna Gaines Eggs Benedict Casserole for Easy Weekend Brunch

This Joanna Gaines Eggs Benedict Casserole is an easy and delicious brunch that captures the beloved flavors of traditional Eggs Benedict.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Milk Substitute with almond milk for a lighter version.
  • 6 large Eggs Fresh eggs yield the best flavor and texture.
  • 1 cup Green Onions You can replace with chives for a similar taste.
  • 1 teaspoon Onion Powder Fresh onions can also be used.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 8 ounces Canadian Bacon Can be swapped for ham or sautéed mushrooms.
  • 4 cups English Muffins Alternative breads can be used but may alter texture.
  • 1 teaspoon Paprika Use smoked paprika for a different flavor profile.
For the Hollandaise Sauce
  • 1 pack Hollandaise Sauce Mix For a homemade version, substitute with handmade hollandaise.
  • 1/2 cup Butter Can be replaced with olive oil for a lighter option.

Equipment

  • 9x13-inch casserole dish
  • Medium-sized bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
  2. In a medium-sized bowl, whisk together 2 cups of milk and 6 large eggs until well-blended.
  3. Fold in 8 ounces of diced Canadian bacon and 4 cups of cubed English muffins.
  4. Pour the egg and muffin mixture into the prepared casserole dish, spreading it evenly.
  5. Prepare the hollandaise sauce mix in a small saucepan according to package instructions.
  6. Drizzle the hollandaise sauce evenly over the assembled casserole.
  7. Bake for approximately 35-40 minutes until set and golden brown.
  8. Allow to rest for 5-10 minutes before serving.
  9. Cut into squares, serve warm, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 750mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Allow the egg and English muffin mixture to rest for 5 minutes before baking for a fluffier texture.

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