Joanna Gaines Eggs Benedict Casserole

This creamy, savory joanna gaines eggs benedict casserole is made with English muffins, Canadian bacon, and fresh eggs, ready in just one hour. The rich hollandaise sauce soaks into the toasted muffins while baking to create a thick custard texture. I love making this overnight dish for weekend family brunches.

Why This Classic Works

I used to struggle with poaching eggs perfectly for a crowd. This baked version completely solves that problem while keeping all the classic flavors intact.

The real surprise was how the English muffins absorb the egg mixture without becoming mushy. Leaving the cubed muffins to dry out slightly before baking makes a huge difference in the final texture.

Joanna Gaines Eggs Benedict Casserole Ingredients

For the Casserole:

• 6 English muffins, cubed
• 1 lb Canadian bacon, chopped
• 8 large eggs
• 2 cups whole milk
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Hollandaise Sauce:

• 4 large egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 pinch cayenne pepper

How To Make Joanna Gaines Eggs Benedict Casserole

1. Prep The Dish: Grease a 9×13 inch baking dish with butter and scatter the cubed English muffins evenly across the bottom.
2. Layer The Meat: Distribute the chopped Canadian bacon evenly over the muffin layer.
3. Whisk The Custard: In a large bowl, whisk together the eggs, milk, onion powder, salt, and black pepper until completely smooth.
4. Pour And Chill: Pour the egg mixture over the muffins and bacon, cover with foil, and let it sit in the fridge for at least 30 minutes.
5. Bake The Casserole: Preheat oven to 375F. Bake covered for 35 minutes, then uncover and bake another 15 minutes until the center is set.
6. Make The Hollandaise: Whisk egg yolks and lemon juice in a double boiler over simmering water, slowly streaming in melted butter until thickened.

Recipe Tips

• Dry the muffins: Cut the English muffins the night before and leave them on the counter so they absorb the egg mixture better.
• Watch the hollandaise: Keep the heat low under your double boiler to prevent the egg yolks from scrambling.
• Check for doneness: The casserole is ready when the edges are golden brown and the center barely jiggles.

What To Serve With Eggs Benedict Casserole

A light fruit salad provides a fresh contrast to the rich hollandaise sauce. You can also serve it with roasted asparagus or crispy hash browns on the side.

How To Store

Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or cover with foil and warm in the oven. I do not recommend freezing this dish as the hollandaise sauce will separate.

FAQs

Can I make this overnight?

Yes, you can assemble the casserole the night before. Cover it tightly and store it in the fridge, then bake it fresh the next morning.

Can I use regular bacon?

Thick-cut regular bacon works well if you prefer it over Canadian bacon. Just make sure to cook and drain the bacon before adding it to the dish.

What if my hollandaise breaks?

If your sauce starts to separate, whisk in a teaspoon of boiling water vigorously. This usually brings the emulsion back together quickly.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 320mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 22g

Try More Recipes:

• Joanna Gaines Churro Cookies
• Joanna Gaines Roasted Chicken
• Joanna Gaines Weeknight Salmon

Joanna Gaines Eggs Benedict Casserole

Recipe by Imen Dridi

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

Creamy, comforting joanna gaines eggs benedict casserole is loaded with toasted English muffins, savory Canadian bacon, and a rich homemade hollandaise sauce, all ready in seventy minutes. It provides the ultimate effortless bake for lazy weekend mornings or big holiday brunches.

Ingredients

• 6 English muffins, cubed

• 1 lb Canadian bacon, chopped

• 8 large eggs

• 2 cups whole milk

• 1 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4 large egg yolks

• 1/2 cup unsalted butter, melted

• 1 tbsp fresh lemon juice

• 1 pinch cayenne pepper

Directions

• 1. Prep The Dish: Grease a 9×13 inch baking dish with butter and scatter the cubed English muffins evenly across the bottom.
• 2. Layer The Meat: Distribute the chopped Canadian bacon evenly over the muffin layer.
• 3. Whisk The Custard: In a large bowl, whisk together the eggs, milk, onion powder, salt, and black pepper until completely smooth.
• 4. Pour And Chill: Pour the egg mixture over the muffins and bacon, cover with foil, and let it sit in the fridge for at least 30 minutes.
• 5. Bake The Casserole: Preheat oven to 375F. Bake covered for 35 minutes, then uncover and bake another 15 minutes until the center is set.
• 6. Make The Hollandaise: Whisk egg yolks and lemon juice in a double boiler over simmering water, slowly streaming in melted butter until thickened.