Joanna Gaines Eggs Benedict Casserole

Enjoy a delightful twist on a breakfast classic with Joanna Gaines Eggs Benedict Casserole, an easy, make-ahead dish perfect for brunch.

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Prep Time 15

Cook Time 45

Chilling Time 6

Total Time 7

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 whole English Muffins day-old for better texture
8 oz Canadian Bacon can be swapped for ham or turkey

For the Custard

8 large Eggs can use egg substitutes
2 cups Milk whole, skim, or non-dairy options

For the Sauce

1 cup Hollandaise Sauce homemade or store-bought

Optional Additions

1 cup Cheese e.g., cheddar or gouda
to taste Spices salt, pepper, cayenne for heat

Equipment

9x13 inch baking dish
large bowl
whisk
spatula
Plastic Wrap
Oven

Method

Preparation Steps

Preheat your oven to 350°F (180°C).
Grease a 9x13-inch baking dish and layer the day-old English muffins evenly at the bottom.
Sprinkle cooked Canadian bacon over the English muffin layers.
In a large bowl, whisk together eggs, milk, salt, and pepper until frothy.
Pour the egg mixture over the layers, ensuring even coverage. Press down lightly.
If using cheese, sprinkle it on top.
Cover with plastic wrap or foil and refrigerate overnight.
Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes.
Let it rest for about 10 minutes before slicing and serving.
Serve warm, drizzled with hollandaise sauce if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 250mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Refrigerating overnight enhances flavor and texture. Avoid soggy muffins by using day-old English muffins.

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