Description
Joanna Gaines Eggs Benedict Casserole is a delightful twist on the classic brunch favorite. This creamy, savory dish combines layers of rich Canadian bacon and fluffy English muffins, all enveloped in a luscious egg mixture. Perfect for breakfast gatherings or holiday celebrations, it offers the gourmet taste of traditional Eggs Benedict with the convenience of a make-ahead casserole. Simply prepare it the night before, let it soak up the flavors, and bake it fresh in the morning for an impressive start to your day. Serve it warm, drizzled with homemade Hollandaise sauce, and watch your guests rave about this crowd-pleaser.
Ingredients
- 2 cups milk
- 8 large eggs
- ¾ pound Canadian bacon
- 6 English muffins
- 1 cup milk (for Hollandaise)
- ¼ cup butter
- Hollandaise sauce mix
Instructions
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together milk, eggs, chopped green onions, onion powder, and salt.
- Layer half of the diced Canadian bacon in the dish, followed by half of the diced English muffins. Repeat layers.
- Pour egg mixture evenly over layers.
- Cover and refrigerate overnight.
- Preheat oven to 375°F (190°C). Bake covered with foil for 30 minutes; then uncover and bake for an additional 15 minutes until set.
- Prepare Hollandaise sauce while baking by whisking together milk and sauce mix in a saucepan over medium heat until thickened.
- Serve casserole slices drizzled with warm sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 295
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 215mg
Keywords: Use day-old English muffins for better absorption. Feel free to add vegetables like spinach or bell peppers for added nutrition. Top with fresh herbs or serve alongside fruit for a refreshing touch.