Joanna Gaines Eggs Benedict

This hearty Eggs Benedict Casserole inspired by Joanna Gaines transforms a classic brunch favorite into a convenient make-ahead dish that delivers all the beloved flavors without the fuss of poaching eggs and making individual servings. Perfect for feeding a crowd or preparing a special weekend breakfast with minimal morning effort.

I first made this casserole when hosting my in-laws for a holiday weekend. The ability to prepare it the night before saved my sanity and allowed me to enjoy coffee with everyone instead of frantically cooking all morning. Now it has become our Christmas morning tradition.

Ingredients

• Large eggs: Form the custardy base that binds everything together. Always use fresh eggs for the best texture and richness.
• Milk: Creates the perfect silky consistency. Whole milk works best but 2% can be substituted if preferred.
• English muffins: Provide that classic Eggs Benedict foundation. Choose high-quality muffins with good nooks and crannies to absorb the egg mixture.
• Canadian bacon: Offers the traditional flavor without the hassle of preparing individual portions. Look for thick-cut varieties with minimal processing.
• Green onions: Add a subtle brightness that balances the richness. Use the white and light green parts for the best flavor.
• Hollandaise sauce mix: Creates that signature topping with minimal effort. Find this in the gravy mix section of your grocery store.
• Butter: Enriches the Hollandaise sauce with authentic flavor. Use unsalted so you can control the saltiness.
• Onion powder: Infuses the egg mixture with aromatic flavor without the texture of raw onions. Always check freshness as this spice can lose potency.
• Paprika: Adds a beautiful color and subtle smoky note. Hungarian sweet paprika works particularly well here.

Step-by-Step Instructions

Prepare the baking dish:

Thoroughly grease a 9×13 inch baking dish using cooking spray or butter, making sure to cover the sides as well as the bottom. This prevents sticking and makes serving much easier later. A glass baking dish works particularly well as it allows you to see when the eggs are fully set.

Mix the egg base:

In a large bowl, crack all 8 eggs and whisk thoroughly until the whites and yolks are fully incorporated. Add the milk gradually while continuing to whisk to achieve a smooth consistency. Sprinkle in the chopped green onions, onion powder, and salt, then whisk again until everything is evenly distributed. The mixture should be a pale yellow color with flecks of green throughout.

Layer the ingredients:

Distribute half of the diced Canadian bacon evenly across the bottom of your prepared baking dish, creating the first layer. Next, arrange all the diced English muffin pieces over the bacon, pressing down gently to create an even layer. The muffin pieces should be packed fairly tightly but not crushed. Sprinkle the remaining Canadian bacon over the English muffins, distributing it as evenly as possible. Finally, pour the egg mixture slowly over everything, tilting the dish if necessary to ensure all the bread pieces get soaked.

Refrigerate overnight:

Cover the dish tightly with plastic wrap or aluminum foil. Place in the refrigerator for at least 8 hours but preferably overnight. This resting period is crucial as it allows the English muffins to fully absorb the egg mixture, which creates the perfect texture in the finished casserole. The flavors also meld together beautifully during this time.

Bake the casserole:

Preheat your oven to 375°F. Remove the casserole from the refrigerator and take off the plastic wrap. Sprinkle paprika evenly over the top for color and a subtle flavor. Cover the dish with aluminum foil and place in the preheated oven. Bake for 30 minutes covered to allow the eggs to set without browning too quickly. Then remove the foil and continue baking for about 15 more minutes until the top is golden brown and the center is completely set. If you insert a knife in the center, it should come out clean.

Prepare the Hollandaise sauce:

While the casserole finishes baking, pour the milk into a medium saucepan. Whisk in the Hollandaise sauce mix until completely dissolved with no lumps. Place over medium heat and add the butter. Continue whisking frequently as the mixture heats to prevent scorching. Once the mixture comes to a gentle boil, reduce the heat to medium low and simmer for 1 minute, whisking constantly until the sauce thickens to a smooth, pourable consistency.

Serve and enjoy:

Allow the casserole to rest for about 5 minutes after removing from the oven. This brief resting period makes it easier to slice and serve cleanly. Cut into 10 equal pieces and transfer each portion to plates. Drizzle each serving generously with the warm Hollandaise sauce just before bringing to the table. The sauce should coat the top of each piece but not completely soak it.

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The Hollandaise sauce is truly the crowning glory of this dish. I discovered that keeping it warm in a small thermos works wonderfully if you need to make it a bit ahead of serving time. My grandmother always emphasized that Hollandaise should be treated like liquid gold. One memorable Sunday, my son actually licked his plate clean of the last drops, which she declared the highest compliment a cook could receive.

Make It Your Own

This casserole welcomes customization to suit your family's preferences. Try swapping the Canadian bacon for sautéed mushrooms and spinach for a vegetarian version. The egg mixture provides the perfect base for absorbing the flavors of whatever ingredients you choose to include. I've made a Southwestern variation with chorizo and green chilies that disappeared just as quickly as the original.

Storage and Reheating

Once baked, this casserole keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container, separating layers with parchment paper to prevent sticking. For best results, reheat individual portions in the microwave for 1 minute at 70% power, then allow to rest for 30 seconds before checking the temperature. This gentle reheating prevents the eggs from becoming rubbery. The Hollandaise sauce can be stored separately and gently rewarmed in a small saucepan over low heat with a splash of milk to restore its creamy consistency.

Serving Suggestions

This casserole pairs beautifully with fresh fruit for a balanced brunch spread. A simple mixed berry salad with mint provides the perfect bright contrast to the rich, savory casserole. For special occasions, serve alongside mimosas or a build your own Bloody Mary bar. If serving for a larger gathering, consider offering additional toppings like chopped fresh herbs, diced avocado, or everything bagel seasoning that guests can sprinkle over their portions after the Hollandaise sauce.

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Frequently Asked Questions

→ Can I use regular bacon instead of Canadian bacon?

Yes, you can substitute regular bacon. Cook and crumble it before layering it in the casserole for a smoky flavor.

→ Can this casserole be made ahead of time?

Absolutely. Prepare it the night before and refrigerate overnight to enhance the flavors and save time.

→ How can I make the Hollandaise sauce from scratch?

To make homemade Hollandaise sauce, whisk egg yolks, lemon juice, and melted butter in a double boiler until thickened.

→ What side dishes pair well with this casserole?

Pair it with fresh fruit, a light salad, or roasted breakfast potatoes for a complete meal.

→ How can I prevent the casserole from becoming soggy?

Use fresh English muffins and avoid over-soaking the bread in the egg mixture. Bake as directed for the best texture.