Elevate your brunch game with Joanna Gaines Eggs Benedict Casserole, a make-ahead masterpiece that combines the classic flavors of English muffins, savory Canadian bacon, fluffy eggs, and creamy hollandaise sauce. Inspired by Joanna Gaines’ farmhouse-style comfort food, this joanna gaines eggs benedict casserole recipe is perfect for holiday brunches, weekend gatherings, or a cozy family breakfast. It’s indulgent yet effortless, delivering gourmet taste without the hassle of traditional eggs Benedict.
Why You’ll Love Joanna Gaines Eggs Benedict Casserole
- Make-Ahead Friendly: Prep the night before and bake in the morning.
- Gourmet Made Simple: All the flavors of eggs Benedict with minimal effort.
- Crowd-Pleaser: Perfect for feeding a group or brunch buffet.
- Customizable: Add cheese, veggies, or herbs to suit your taste.
- Comforting and Elegant: Brings farmhouse charm to any occasion.
Ingredients for Joanna Gaines Eggs Benedict Casserole
Here’s what you need for this joanna gaines eggs benedict casserole recipe (serves 8):
Main Ingredients:
- 6 English muffins, split and cut into 1-inch pieces (about 400g)
- 12 slices (300g) Canadian bacon, chopped
- 8 large eggs
- 2 cups (480ml) whole milk
- ½ tsp (3g) salt
- ¼ tsp (1g) ground black pepper
- 1 tsp (2g) onion powder (optional)
- 1 cup (113g) shredded cheddar or Swiss cheese (optional)
- 1 packet (1 oz/28g) hollandaise sauce mix
- 1 cup (240ml) milk (for hollandaise)
- ¼ cup (56g) unsalted butter (for hollandaise)
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan (for hollandaise)
- Aluminum foil
Ingredient Tips
- Use day-old English muffins for better texture; they absorb the custard without getting soggy.
- Opt for whole milk for a creamy custard; 2% or non-dairy milk works too.
- Make homemade hollandaise for a richer flavor if time allows.
- Choose high-quality Canadian bacon for the best taste.
- Shred your own cheese for better melting and flavor.
Directions for Joanna Gaines Eggs Benedict Casserole
Let’s make this joanna gaines eggs benedict casserole recipe—simple, flavorful, and elegant!
Prepare the Base
- I grease a 9×13-inch baking dish with cooking spray or butter. I spread the chopped English muffin pieces evenly across the bottom.
Add the Bacon
- I layer the chopped Canadian bacon over the muffin pieces.
Mix the Egg Custard
- In a large bowl, I whisk together 8 eggs, 2 cups milk, ½ tsp salt, ¼ tsp pepper, and 1 tsp onion powder (if using) until smooth.
Assemble
- I pour the egg mixture evenly over the bacon and muffins, pressing gently to submerge all pieces. If using cheese, I sprinkle 1 cup shredded cheddar or Swiss on top.
Chill
- I cover the dish with foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Bake
- I preheat the oven to 375°F (190°C). I bake the casserole, covered with foil, for 30 minutes.
- I remove the foil and bake for an additional 15–20 minutes until golden and the center is set.
Make the Hollandaise
- While the casserole bakes, I prepare the hollandaise sauce per the packet instructions, whisking 1 packet mix with 1 cup milk and ¼ cup butter in a saucepan until smooth and thickened.
Serve
- I drizzle the warm hollandaise over the baked casserole and serve immediately, cutting into squares for easy portions.
Nutrition
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 45–50 minutes
- Total Time: ~5 hours (including chilling)
- Servings: 8
- Calories: ~400 kcal per serving
- Macros per Serving: 30g carbs, 20g protein, 22g fat, 1g fiber
Variations
Try these twists on this recipe:
- Veggie Boost: Add ½ cup sautéed spinach or mushrooms, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Cheesy Delight: Use mozzarella or gouda for extra creaminess.
- Spicy Kick: Add ¼ tsp cayenne or paprika to the egg mixture.
- Herb-Infused: Sprinkle 1 tbsp chopped chives or dill on top.
- Gluten-Free: Use gluten-free English muffins and hollandaise mix.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy brunch spread.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. For freezing, I wrap individual portions in foil or place in freezer-safe containers for up to 1 month. To reheat, I warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions for 1–2 minutes. I store hollandaise separately and reheat gently to avoid curdling.
Serving Tips
- Presentation: Serve in squares on a white ceramic platter or in ramekins for elegance.
- Garnish: Top with fresh parsley or chives for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or roasted asparagus.
- Portion Size: 1 square (about ⅛ of the casserole) per serving.
- Occasions: Perfect for holiday brunches, Mother’s Day, or cozy weekends.
FAQs
Can I make this casserole ahead of time?
Yes, assemble and refrigerate overnight, then bake in the morning.
Can I use homemade hollandaise?
Yes, homemade hollandaise adds a richer flavor but takes more time.
Can I skip the cheese?
Yes, the cheese is optional and won’t affect the casserole’s structure.
Can I use a different bread?
Yes, brioche or sourdough pieces work well as substitutes.
How do I know the casserole is done?
It’s ready when the center is set and a knife inserted comes out clean.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Joanna Gaines Eggs Benedict Casserole is a cozy, elegant brunch dish that’s perfect for any gathering. This joanna gaines eggs benedict casserole recipe delivers gourmet flavors with make-ahead ease, making it a go-to for special occasions or lazy mornings. Try this recipe and bring farmhouse-style comfort to your table!
Joanna Gaines Eggs Benedict Casserole
Ingredients
Main Ingredients:
- 6 English muffins split and cut into 1-inch pieces (about 400g)
- 12 slices 300g Canadian bacon, chopped
- 8 large eggs
- 2 cups 480ml whole milk
- ½ tsp 3g salt
- ¼ tsp 1g ground black pepper
- 1 tsp 2g onion powder (optional)
- 1 cup 113g shredded cheddar or Swiss cheese (optional)
- 1 packet 1 oz/28g hollandaise sauce mix
- 1 cup 240ml milk (for hollandaise)
- ¼ cup 56g unsalted butter (for hollandaise)
Instructions
Prepare the Base
- I grease a 9×13-inch baking dish with cooking spray or butter. I spread the chopped English muffin pieces evenly across the bottom.
Add the Bacon
- I layer the chopped Canadian bacon over the muffin pieces.
Mix the Egg Custard
- In a large bowl, I whisk together 8 eggs, 2 cups milk, ½ tsp salt, ¼ tsp pepper, and 1 tsp onion powder (if using) until smooth.
Assemble
- I pour the egg mixture evenly over the bacon and muffins, pressing gently to submerge all pieces. If using cheese, I sprinkle 1 cup shredded cheddar or Swiss on top.
Chill
- I cover the dish with foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Bake
- I preheat the oven to 375°F (190°C). I bake the casserole, covered with foil, for 30 minutes. I remove the foil and bake for an additional 15–20 minutes until golden and the center is set.
Make the Hollandaise
- While the casserole bakes, I prepare the hollandaise sauce per the packet instructions, whisking 1 packet mix with 1 cup milk and ¼ cup butter in a saucepan until smooth and thickened.
Serve
- I drizzle the warm hollandaise over the baked casserole and serve immediately, cutting into squares for easy portions.
Notes
- Use day-old muffins for the best texture—they’ll absorb more custard without becoming soggy.
- Press the layers down after adding the egg mixture to ensure everything is coated evenly.
- Chill overnight if possible—this gives the casserole a deeper flavor and a better set.
- Use foil when baking to keep the top from browning too quickly.
- Let it rest for 10 minutes after baking before slicing—it firms up beautifully.
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