Joanna Gaines Eggs Benedict Casserole Recipe
The Joanna Gaines Eggs Benedict Casserole Recipe brings elegant brunch dining to your family table.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Aluminum foil
Ingredients
- 6 English muffin halves cubed
- 8 large eggs
- 2 cups whole milk
- 1 packet hollandaise sauce mix
- 8 slices Canadian bacon diced
- 1 cup shredded cheddar cheese
- 1/2 cup butter melted
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives chopped
Instructions
- Preheat oven to 350°F.
- Grease baking dish with butter.
- Layer cubed English muffins in dish.
- Sprinkle diced Canadian bacon over muffins.
- Beat eggs with milk in bowl.
- Add hollandaise mix to egg mixture.
- Pour mixture over muffins and bacon.
- Top with shredded cheddar cheese.
- Cover with foil and refrigerate overnight.
- Bake covered for 45 minutes.
- Remove foil and bake 15 minutes more.
- Let rest 5 minutes before serving.
Notes
- Use day-old English muffins for better texture absorption.
- Make hollandaise sauce from scratch for richer flavor.
- Add spinach leaves for extra nutrition and color.
- Substitute turkey bacon for lighter protein option.
- Sprinkle paprika on top for beautiful presentation.