Joanna Gaines Eggs Benedict Casserole

The aroma of buttery hollandaise and savory ham wafting through your kitchen is just the beginning of the sensory experience that is Joanna Gaines Eggs Benedict Casserole. This breakfast masterpiece transforms the classic, labor-intensive eggs Benedict into a convenient yet equally impressive casserole that captures all the decadent flavors of the original. The genius of this Joanna Gaines Eggs Benedict Casserole lies in its make-ahead potential and family-style serving, perfect for both special occasions and elevated weekend brunches. You’ll learn how to layer English muffins, Canadian bacon, and eggs under a blanket of velvety hollandaise for a dish that will have everyone asking for seconds.

Why You’ll Love This Recipe

The Joanna Gaines Eggs Benedict Casserole brilliantly balances convenience with luxury, giving you a show-stopping breakfast without the stress of poaching individual eggs or timing multiple components. The contrasting textures create a sensory adventure in every bite – crispy-edged English muffins on the bottom, tender egg custard in the middle, and that signature creamy hollandaise sauce blanketing the top.

What makes this casserole truly special is how it transforms overnight in your refrigerator, allowing the English muffins to soak up the egg mixture while the flavors meld together. This means you can prepare everything the night before and simply bake it in the morning, making it perfect for holiday breakfasts or when hosting guests.

The familiar flavors of eggs Benedict are all here, but in a form that serves many at once. The casserole format also creates delightful texture variations throughout – some bites more custardy, others offering that perfect muffin chew, all complemented by the rich, lemony hollandaise that defines the dish.

Ingredients

For the Casserole:

• 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
• 8 ounces Canadian bacon, chopped (about 1½ cups)
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh chives, chopped (plus more for garnish)

For the Hollandaise Sauce:

• 4 large egg yolks
• 2 tablespoons fresh lemon juice
• ½ cup (1 stick) unsalted butter, melted
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

The English muffins provide the quintessential base that traditional eggs Benedict is built upon. For best results, use muffins that are a day or two old, as they’ll better absorb the egg mixture without becoming soggy. Canadian bacon offers that signature smoky, salty flavor that’s less fatty than regular bacon, staying true to the classic eggs Benedict profile.

Pro Tips

Choose Quality Ingredients
The simplicity of Joanna Gaines Eggs Benedict Casserole means each component’s quality shines through. Splurge on farm-fresh eggs with vibrant yolks for the custard base, as they’ll provide superior color and flavor. Similarly, using real butter and fresh lemon juice in the hollandaise makes a noticeable difference compared to shortcuts or substitutes.

Perfect Hollandaise Technique
The key to silky-smooth hollandaise is gentle, consistent heat. Use a double-boiler setup (or a heat-proof bowl over simmering water) and whisk constantly to prevent the eggs from scrambling. If your sauce starts to break or thicken too much, a teaspoon of hot water can rescue it. For make-ahead convenience, prepare the hollandaise fresh just before serving rather than in advance.

Optimal Texture Balance
To achieve the ideal texture contrast, lightly toast the English muffin cubes before assembling. About 10 minutes in a 350°F oven will give them a light golden color and enough structure to maintain some chew even after soaking in the egg mixture overnight. This prevents the dreaded soggy bottom that can plague breakfast casseroles.

Instructions

Step 1: Prepare the Baking Dish
Lightly coat a 9×13-inch baking dish with butter or cooking spray. This ensures easy serving and cleanup. The size of the dish matters – too small and the casserole will be too thick and may not cook evenly; too large and it will spread too thin.

Step 2: Create the Base Layer
Spread half of the English muffin cubes across the bottom of your prepared baking dish. They don’t need to be perfectly arranged – some overlap is fine. Then evenly distribute half of the chopped Canadian bacon over the muffins. Repeat with the remaining muffin cubes and Canadian bacon, creating a second complete layer.

Step 3: Prepare the Egg Mixture
In a large bowl, whisk the 8 eggs until well combined. Add the milk, onion powder, garlic powder, paprika, salt, and pepper. Whisk again until everything is fully incorporated. The mixture should have a consistent yellow color with no streaks of egg white visible. Stir in the chopped chives, reserving some for garnish.

Step 4: Assemble and Refrigerate
Pour the egg mixture evenly over the layered muffins and Canadian bacon, making sure all pieces get saturated. Press down gently with a spatula to help the liquid reach the bottom layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours). This resting time is crucial – it allows the muffins to absorb the egg mixture, resulting in a cohesive casserole rather than separate components.

Step 5: Bake to Perfection
When you’re ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats. Bake uncovered for 45-50 minutes, until the center is set and the top is golden brown. If the top browns too quickly, loosely tent with foil for the remaining bake time.

Step 6: Prepare the Hollandaise
About 10 minutes before the casserole finishes baking, make your hollandaise sauce. In a heatproof bowl over barely simmering water (not touching), whisk the egg yolks and lemon juice until the mixture becomes light and frothy. Gradually drizzle in the melted butter while whisking constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the cayenne and salt.

Step 7: Serve
Allow the casserole to rest for 5 minutes before serving. Drizzle with the fresh hollandaise sauce and sprinkle with the reserved chives. Cut into squares and serve while still warm, with additional hollandaise on the side if desired.

Variations

Smoked Salmon Benedict Casserole
For a luxurious twist on this Joanna Gaines breakfast casserole, replace the Canadian bacon with 8 ounces of thinly sliced smoked salmon. Add 2 tablespoons of capers and ¼ cup of finely chopped red onion to the egg mixture for a classic smoked salmon Benedict flavor profile. This variation pairs beautifully with a dill-infused hollandaise – simply add 1 tablespoon of fresh chopped dill to the sauce.

Vegetarian Florentine Version
Transform this eggs Benedict casserole into a vegetarian delight by omitting the Canadian bacon and adding 2 cups of sautéed spinach (make sure to squeeze out excess moisture) and 1 cup of sautéed mushrooms. Mix ½ cup of crumbled feta or goat cheese into the layers for a Mediterranean-inspired flavor boost. The earthy vegetables complement the rich hollandaise beautifully, creating a sophisticated meat-free option.

Southwestern Twist
Give your Joanna Gaines Eggs Benedict Casserole a spicy makeover by adding 1 diced jalapeño, ½ cup of roasted red peppers, and substituting pepper jack for some of the Canadian bacon. Season the egg mixture with ½ teaspoon of cumin and ¼ teaspoon of chili powder. Top with avocado slices and serve with a chipotle-spiked hollandaise by adding 1 teaspoon of adobo sauce from canned chipotles.

Storage and Serving

The baked Joanna Gaines Eggs Benedict Casserole can be refrigerated for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes, or until heated through. Microwave reheating works in a pinch, but may make the texture slightly spongier. The hollandaise sauce doesn’t store well, so it’s best to make it fresh each time you serve the casserole.

For an elegant brunch presentation, serve this eggs Benedict casserole with a bright arugula salad dressed simply with lemon and olive oil – the peppery greens balance the richness of the casserole. Fresh fruit like berries or citrus segments add a welcome sweet-tart contrast to the savory dish.

Make it a complete brunch spread by pairing with mimosas or Bloody Marys and oven-roasted breakfast potatoes. For a creative serving option at larger gatherings, offer the casserole in a buffet with the hollandaise in a small warmed pitcher so guests can add as much or as little as they prefer.

FAQs

Can I make this casserole without overnight refrigeration?
While the overnight soak delivers the best texture, you can shorten the time to a minimum of 2 hours if needed. The casserole won’t be quite as custardy throughout, but will still be delicious. If time is really tight, toast the English muffin pieces more thoroughly before assembling to compensate for the reduced soaking time.

Why did my hollandaise sauce break or curdle?
Hollandaise can break if it gets too hot or if the butter is added too quickly. If this happens, you can rescue it by removing from heat immediately and whisking in 1-2 teaspoons of cold water or an ice cube until smooth. For future attempts, ensure your heat is gentle and add butter in a very slow, steady stream.

Can I freeze this casserole?
Yes, you can freeze the assembled, unbaked casserole for up to one month. Thaw completely in the refrigerator (about 24 hours) before baking as directed. The hollandaise should always be made fresh before serving, not frozen.

What’s a good substitute for Canadian bacon?
Regular ham, thick-cut bacon (cooked until just barely crisp), or even turkey bacon can work well. For a more luxurious version, consider using thin slices of prosciutto or cooked crab meat for a “Crab Benedict” variation.

Is there a dairy-free alternative for the hollandaise?
Yes, you can make a dairy-free hollandaise by substituting the butter with the same amount of melted coconut oil or a vegan butter alternative. The texture will be slightly different, but the flavor profile will be similar, especially with the lemon and cayenne components.

Conclusion

This Joanna Gaines Eggs Benedict Casserole is comfort food at its finest — a brilliant transformation of a restaurant favorite into a stress-free dish that feeds a crowd while maintaining all the indulgent flavors of the original. It’s the kind of dish that makes holiday mornings special without keeping the cook stuck in the kitchen, leaving more time to enjoy with family and friends. Whether served for Christmas brunch, Easter morning, or simply to elevate a weekend breakfast, this casserole delivers restaurant-quality taste with homestyle comfort and convenience.

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