Dinner

Joanna Gaines Eggs Benedict Casserole: The Ultimate Brunch Recipe

ByRafael Mansero February 2, 2026February 2, 2026

Introduction

This Joanna Gaines Eggs Benedict Casserole is the ultimate brunch dish that combines all the classic flavors of Eggs Benedict in a simple, baked format. It’s perfect for family gatherings or lazy weekend mornings and is sure to impress with minimal effort.

The image shows a baked casserole in a clear glass dish, with three visible layers: the bottom layer is creamy white, likely a cheese or egg mixture, topped with a second layer of melted cheese that is golden and gooey; scattered on top are cubed pieces of light pink cooked ham and toasted croutons that are golden brown and crunchy. There is also a light sprinkling of a reddish spice, possibly paprika, and some small green herb bits for garnish across the surface. The dish sits on a white marbled texture with a white and black striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 English muffins, split and cut into 1-inch pieces
12 slices Canadian bacon, chopped
8 large eggs
2 cups whole milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon onion powder (optional for added flavor)
1 cup shredded cheddar or Swiss cheese (optional)
1 packet (1 oz) hollandaise sauce mix
1 cup milk (for the hollandaise, per packet instructions)
¼ cup unsalted butter (for the hollandaise)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Spread the cut English muffin pieces evenly in the prepared dish. Sprinkle the chopped Canadian bacon over the muffins.
Step 3: In a large bowl, whisk together the eggs, 2 cups of whole milk, salt, black pepper, and onion powder if using. Pour this mixture evenly over the bread and bacon in the baking dish.
Step 4: Sprinkle the shredded cheese on top if you want a cheesy finish.
Step 5: Bake uncovered for about 35–40 minutes, or until the casserole is set and lightly golden on top.
Step 6: While the casserole bakes, prepare the hollandaise sauce according to the packet instructions, typically by mixing the hollandaise sauce mix with 1 cup of milk and ¼ cup of melted unsalted butter on the stove or microwave.
Step 7: Once the casserole is done, let it cool for a few minutes, then drizzle the warm hollandaise sauce over the top before serving.

Tips & Variations

For a fresher taste, use homemade hollandaise sauce instead of the packet mix.
Try swapping Canadian bacon for smoked salmon or cooked sausage for a different flavor profile.
Add fresh herbs like chives or parsley to the egg mixture for extra brightness.
Use a mix of cheddar and Swiss cheese for a melty and flavorful topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, then add fresh hollandaise sauce or warm leftover sauce before serving.

How to Serve

A close-up of a baked casserole in a clear glass dish placed on a white marbled surface, showing layers of golden brown toasted bread cubes scattered on top, light pink pieces of cooked ham evenly spread within, and a creamy, melted cheese mixture binding everything together. The creamy layer beneath has a slightly bubbly and smooth texture with some browned spots, giving a rich and comforting look, while small green herbs add a touch of color among the warm tones. The sides of the glass dish show the different textures pressed together, with the toasted tops slightly crisp and the inside soft and gooey. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. Bake it in the morning, adding a few extra minutes to the baking time if needed.

Can I freeze this casserole?

It’s best to freeze the casserole before baking. Assemble it, cover tightly, and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.