Joanna Gaines Eggs Benedict (Print Version)
# Ingredients:
→ Casserole
01 -
2 cups milk
02 -
8 large eggs
03 -
3 stalks green onions, chopped
04 -
1 teaspoon onion powder
05 -
1 teaspoon salt
06 -
¾ pound Canadian bacon, cut into ½-inch dice
07 -
6 English muffins, cut into ½-inch dice
08 -
½ teaspoon ground paprika
→ Hollandaise Sauce
09 -
1 cup milk
10 -
1 (0.9 ounce) package Hollandaise sauce mix
11 -
¼ cup butter
# Instructions:
01 -
Grease a 9x13-inch (23x33 cm) baking dish with cooking spray or butter.
02 -
In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined.
03 -
Spread half of the diced Canadian bacon into the prepared dish, then layer the diced English muffins on top. Add the remaining Canadian bacon, then pour the egg mixture evenly over the entire dish.
04 -
Cover the dish with plastic wrap or cling film and refrigerate for at least 8 hours or overnight.
05 -
When ready to bake, preheat your oven to 375°F / 190°C.
06 -
Remove the plastic wrap and sprinkle the top of the casserole with paprika. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the eggs are fully set.
07 -
While the casserole bakes, whisk the milk and Hollandaise sauce mix in a saucepan over medium heat. Add the butter and cook, stirring frequently, until the mixture begins to boil. Reduce the heat to medium-low and simmer for about 1 minute, stirring constantly, until thickened.
08 -
Slice the casserole into 10 pieces. Place each piece on a plate and drizzle with the warm Hollandaise sauce before serving.
# Notes:
01 -
Always use fresh eggs, milk, and Canadian bacon for the best flavor and texture.
02 -
Dice the English muffins and Canadian bacon into equal-sized pieces so they cook evenly and every bite is well-balanced.
03 -
Letting the casserole sit in the fridge for at least 8 hours helps the bread soak up the egg mixture, making the dish soft and flavorful.
04 -
Covering the dish with foil during the first half of baking helps the eggs cook gently and prevents the top from drying out.
05 -
Make the Hollandaise sauce right before serving and keep it warm. A cold sauce can ruin the experience of this creamy dish.