Description

Joanna Gaines Eggs Benedict Casserole is a delicious and hearty brunch dish that combines the classic flavors of Eggs Benedict in an easy-to-make baked casserole form. Featuring English muffins, Canadian bacon, eggs, and a creamy hollandaise sauce, this recipe is perfect for feeding a crowd or enjoying a comforting weekend meal.

Ingredients

Scale

Main Casserole

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)

Hollandaise Sauce

1 packet (1 oz) hollandaise sauce mix
1 cup milk (for the hollandaise, per packet instructions)
¼ cup unsalted butter (for the hollandaise)

Instructions

Prepare the Casserole Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the 1-inch pieces of English muffins and chopped Canadian bacon evenly. This mixture forms the base of your casserole.
Mix the Egg Custard: In another bowl, whisk together the 8 large eggs, 2 cups of whole milk, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon onion powder if using. Pour this mixture over the English muffin and bacon pieces, ensuring everything is well coated. Gently fold in 1 cup of shredded cheddar or Swiss cheese if desired for extra flavor and creaminess.
Bake the Casserole: Pour the combined mixture into a greased baking dish, spreading it out evenly. Bake in the preheated oven for approximately 40-45 minutes, or until the eggs are set and the top is golden brown. Remove from the oven and let it cool slightly while you prepare the hollandaise sauce.
Prepare the Hollandaise Sauce: Following the packet instructions, whisk together 1 oz of hollandaise sauce mix with 1 cup of milk. Melt ¼ cup of unsalted butter in a small saucepan and slowly whisk it into the hollandaise mixture over low heat until thickened and smooth.
Serve the Casserole: Spoon the warm hollandaise sauce over individual servings of the baked casserole. Serve immediately for a rich and flavorful Eggs Benedict twist perfect for brunch.

Notes

You can substitute Canadian bacon with ham or turkey bacon if preferred.
For a lighter version, use low-fat milk instead of whole milk and reduce the butter in the hollandaise sauce.
The cheese is optional; omit it if you prefer a less rich casserole or want to keep it closer to traditional Eggs Benedict flavors.
Make sure to let the casserole cool for at least 5 minutes after baking to ensure it sets well when sliced.
The hollandaise sauce can be prepared ahead of time and gently reheated before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Keywords: Eggs Benedict Casserole, Brunch Recipe, Baked Eggs Benedict, Hollandaise Sauce, Canadian Bacon, English Muffin Casserole