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Joanna Gaines Eggs Benedict Casserole

Joanna Gaines Eggs Benedict Casserole for Effortless Brunch

Experience the deliciousness of the Joanna Gaines Eggs Benedict Casserole, a make-ahead dish that transforms breakfast into a stress-free delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling 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 Use almond milk for a dairy-free version.
  • 8 large Eggs Organic eggs yield better flavor.
  • ½ cup Green Onions Substitute with chives if needed.
  • 1 teaspoon Onion Powder Garlic powder is a suitable alternative.
  • 1 teaspoon Salt Sea salt is recommended for improved taste.
  • 1 cup Canadian Bacon Swap with ham or smoked turkey for variety.
  • 4 cups English Muffins Whole-grain muffins make a healthier choice.
  • 1 teaspoon Paprika Smoked paprika can elevate the taste further.
  • 1 package Hollandaise Sauce Mix For homemade, mix egg yolks, lemon juice, and butter.
  • 4 tablespoons Butter Use olive oil for a lighter version.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease the baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together milk, eggs, green onions, onion powder, and salt until well combined and frothy.
  3. Fold in diced Canadian bacon and cubed English muffins into the egg mixture. Let sit for 10-15 minutes.
  4. Pour the mixture into the greased baking dish, spreading it evenly.
  5. Bake for 35-40 minutes until the top is golden brown and the center is slightly jiggly.
  6. Prepare the Hollandaise sauce according to package instructions or make a homemade version.
  7. Once done, let the casserole cool for 5-10 minutes, then drizzle with Hollandaise sauce and garnish with paprika.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 200mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Ensure egg mixture is well combined and taste for seasoning before baking. Store leftovers properly in an airtight container in the fridge for up to 3 days.

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