Mohamed Shili This delicious and easy Eggs Benedict Casserole, inspired by Joanna Gaines, is the perfect make-ahead breakfast or brunch dish. Featuring creamy Hollandaise sauce, savory Canadian bacon, and fluffy English muffins, it’s a comforting crowd-pleaser. With simple ingredients and overnight prep, this quick recipe lets you enjoy gourmet flavors with minimal effort. Perfect for any occasion!
Recipe Ingredients:
Casserole:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon, cut into ½-inch dice
- 6 English muffins, cut into ½-inch dice
- ½ teaspoon ground paprika
Hollandaise Sauce:
- 1 cup milk
- 1 (0.9 ounce) package Hollandaise sauce mix
- ¼ cup butter
How To Make Eggs Benedict Casserole?
- Prepare the baking dish: Grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- Mix the egg base: In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined.
- Layer the casserole: Spread half of the diced Canadian bacon into the prepared dish, then layer the diced English muffins on top. Add the remaining Canadian bacon, then pour the egg mixture evenly over the entire dish.
- Refrigerate: Cover the dish with plastic wrap or cling film and refrigerate for at least 8 hours or overnight.
- Preheat the oven: When ready to bake, preheat your oven to 375°F / 190°C.
- Bake the casserole: Remove the plastic wrap and sprinkle the top of the casserole with paprika. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the eggs are fully set.
- Prepare the Hollandaise sauce: While the casserole bakes, whisk the milk and Hollandaise sauce mix in a saucepan over medium heat. Add the butter and cook, stirring frequently, until the mixture begins to boil. Reduce the heat to medium-low and simmer for about 1 minute, stirring constantly, until thickened.
- Serve: Slice the casserole into 10 pieces. Place each piece on a plate and drizzle with the warm Hollandaise sauce before serving.
Recipe Tips:
- Use fresh ingredients: Always use fresh eggs, milk, and Canadian bacon for the best flavor and texture. Stale or low-quality ingredients can affect the taste of the casserole.
- Cut ingredients evenly: Dice the English muffins and Canadian bacon into equal-sized pieces so they cook evenly and every bite is well-balanced.
- Soak overnight: Letting the casserole sit in the fridge for at least 8 hours helps the bread soak up the egg mixture, making the dish soft and flavorful.
- Don’t skip the foil: Covering the dish with foil during the first half of baking helps the eggs cook gently and prevents the top from drying out.
- Serve sauce warm: Make the Hollandaise sauce right before serving and keep it warm. A cold sauce can ruin the experience of this creamy dish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover casserole cool to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Allow the casserole to cool completely before wrapping it tightly in foil or placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place a portion on a microwave-safe plate, cover it with a microwave-safe lid, and heat on medium power for 1-2 minutes, checking and stirring halfway through.
Nutrition Facts
- Calories: 281.3
- Total Fat: 14.1 g
- Saturated Fat: 4.5 g
- Cholesterol: 174.4 mg
- Sodium: 1,053.3 mg
- Potassium: Data not available
- Total Carbohydrate: 21.2 g
- Dietary Fiber: 0.2 g
- Sugars: 4 g
- Protein: 17.5 g
Check out More Recipes:
Joanna Gaines Eggs Benedict Casserole
Description
This delicious and easy Eggs Benedict Casserole, inspired by Joanna Gaines, is the perfect make-ahead breakfast or brunch dish. Featuring creamy Hollandaise sauce, savory Canadian bacon, and fluffy English muffins, it’s a comforting crowd-pleaser. With simple ingredients and overnight prep, this quick recipe lets you enjoy gourmet flavors with minimal effort. Perfect for any occasion!
Ingredients
Casserole:
Hollandaise Sauce:
Instructions
- Prepare the baking dish: Grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- Mix the egg base: In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined.
- Layer the casserole: Spread half of the diced Canadian bacon into the prepared dish, then layer the diced English muffins on top. Add the remaining Canadian bacon, then pour the egg mixture evenly over the entire dish.
- Refrigerate: Cover the dish with plastic wrap or cling film and refrigerate for at least 8 hours or overnight.
- Preheat the oven: When ready to bake, preheat your oven to 375°F / 190°C.
- Bake the casserole: Remove the plastic wrap and sprinkle the top of the casserole with paprika. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the eggs are fully set.
- Prepare the Hollandaise sauce: While the casserole bakes, whisk the milk and Hollandaise sauce mix in a saucepan over medium heat. Add the butter and cook, stirring frequently, until the mixture begins to boil. Reduce the heat to medium-low and simmer for about 1 minute, stirring constantly, until thickened.
- Serve: Slice the casserole into 10 pieces. Place each piece on a plate and drizzle with the warm Hollandaise sauce before serving.
Notes
- Use fresh ingredients: Always use fresh eggs, milk, and Canadian bacon for the best flavor and texture. Stale or low-quality ingredients can affect the taste of the casserole.
- Cut ingredients evenly: Dice the English muffins and Canadian bacon into equal-sized pieces so they cook evenly and every bite is well-balanced.
- Soak overnight: Letting the casserole sit in the fridge for at least 8 hours helps the bread soak up the egg mixture, making the dish soft and flavorful.
- Don’t skip the foil: Covering the dish with foil during the first half of baking helps the eggs cook gently and prevents the top from drying out.
- Serve sauce warm: Make the Hollandaise sauce right before serving and keep it warm. A cold sauce can ruin the experience of this creamy dish.
Joanna Gaines Eggs Benedict Casserole
