Description
Joanna Gaines Eggs Benedict Casserole with savory English muffins, ham, eggs, and hollandaise sauce – a comforting brunch favorite!
Ingredients
Scale
- 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)
- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ cup (1 stick) unsalted butter, melted
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 350 calories per serving
- Sugar: 3 grams
- Sodium: 1020 mg
- Fat: 21 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 16 grams
- Cholesterol: 240 mg