Joanna Gaines Eggs Benedict Casserole Recipe
Are you looking for a great brunch dish? This Joanna Gaines Eggs Benedict Casserole Recipe is the best choice.
Equipment
- Large baking dish
- Mixing bowl
- Whisk
- Small saucepan
- Measuring cups
- Spatula
Ingredients
- 6 English Muffins
- 1 Lb Canadian Bacon
- 8 Large Eggs
- 2 Cups Whole Milk
- 1/2 Cup Heavy Cream
- 1/2 Cup Melted Butter
- 1 Tbsp Lemon Juice
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Cut your English muffins into small, bite-sized cubes. Place them into your greased baking dish now. Spread them out to cover the whole bottom.
- Chop the Canadian bacon into small squares. Sprinkle the meat evenly over the bread cubes. Make sure every corner has some delicious bacon.
- Whisk the eggs, milk, and cream in a bowl. Add your salt and pepper to the liquid mixture. Pour this slowly over the bread and bacon.
- Press the bread down with a clean spoon. This helps the bread soak up the egg liquid. Let it sit for at least ten minutes.
- Place the dish into a hot, preheated oven. Bake until the center is set and firm. The top should look golden and very tasty.
- Prepare the Hollandaise sauce in a small pan. Whisk egg yolks, lemon, and butter together carefully. Pour the warm sauce over the baked casserole.
Notes
- Use day-old English muffins for a much better texture.
- Let the casserole sit overnight to soak up flavors.
- Do not overcook the eggs or they become dry.
- Use fresh lemon juice for the very best sauce.
- Whisk the sauce constantly to keep it very smooth.
- Add a dash of paprika for a pop of color.
- Make sure the bacon is distributed in every layer.
- Serve the dish immediately while it is still warm.
- Use high-quality butter for a truly rich Hollandaise sauce.
- Check the oven often during the last five minutes.