Joanna Gaines Eggs Benedict Casserole
This Joanna Gaines Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead bake loaded with English muffins, Canadian bacon, and a creamy egg custard. Finished with a silky homemade hollandaise sauce, it is the perfect centerpiece for any brunch spread or holiday breakfast.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Heatproof bowl
- Whisk
- Small saucepan
Ingredients
Casserole
- 6 English muffins split and lightly toasted
- 8 oz Canadian bacon thinly sliced
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp paprika
Hollandaise Sauce
- 4 egg yolks
- 2 tbsp fresh lemon juice
- 1/2 cup unsalted butter melted and kept warm
- 1/4 tsp salt
- 1/8 tsp cayenne pepper optional
- 2 tbsp fresh chives chopped, for garnish
Instructions
- Grease a 9x13 inch baking dish with butter or nonstick spray. Split and lightly toast all six English muffins, then arrange the pieces cut side up in an even layer across the bottom of the prepared dish.
- Layer the sliced Canadian bacon evenly over the English muffin pieces, tucking slices into any gaps so the meat is distributed throughout the entire casserole.
- In a large bowl, whisk together the 8 eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, and paprika until the mixture is smooth, fully combined, and slightly frothy.
- Pour the egg custard mixture evenly over the layered muffins and Canadian bacon. Press down gently with a spatula to help the bread absorb the liquid. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake the casserole uncovered for 45 to 55 minutes, until the top is golden brown and the center is just set with a very slight jiggle. Remove from the oven and let it rest for 5 to 10 minutes before serving.
- While the casserole rests, make the hollandaise. Place the egg yolks and lemon juice in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk constantly for 2 to 3 minutes until the yolks are pale, thick, and have roughly doubled in volume.
- Remove the bowl from the heat and very slowly drizzle in the warm melted butter while whisking vigorously and continuously. The sauce will thicken into a glossy, creamy hollandaise. Season with salt and cayenne if using. If the sauce is too thick, whisk in a few drops of warm water to loosen it.
- Drizzle the warm hollandaise generously over the rested casserole, scatter the chopped fresh chives on top, and serve immediately straight from the baking dish.
Notes
For the creamiest texture, do not skip the overnight refrigeration step. The longer the bread soaks, the better the custard sets during baking. When making hollandaise, keep the heat gentle and never stop whisking. Leftover casserole (without hollandaise) keeps in the refrigerator for up to 3 days and can be frozen for up to 2 months. Always make fresh hollandaise just before serving.