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Joanna Gaines Eggs Benedict Casserole

Joanna Gaines Eggs Benedict Casserole for Brunch Bliss

Enjoy this Joanna Gaines Eggs Benedict Casserole, perfect for brunch gatherings with its layers of flavor and convenience.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 8 hours
Total Time 9 hours 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups English Muffins Use day-old muffins for optimal texture
  • 12 oz Canadian Bacon Can substitute with ham or cooked bacon
  • 6 Eggs Beaten until pale
  • 2 cups Milk Try half-and-half for richness
  • 1 cup Cheese (optional) Use cheddar or gouda if desired
For the Hollandaise Sauce
  • 1 packet Homemade Hollandaise Sauce Or store-bought for convenience
  • Seasoning (Salt & Pepper) To taste

Equipment

  • 9x13-inch casserole dish

Method
 

Step-by-Step Instructions
  1. Cut day-old English muffins into cubes and arrange them in a greased casserole dish.
  2. Distribute the Canadian bacon evenly over the muffin cubes.
  3. Whisk together the eggs, milk, salt, and pepper until smooth, then pour over the muffin and bacon layers.
  4. If using, sprinkle cheese evenly across the top of the casserole.
  5. Cover and refrigerate overnight, then bake at 350°F (175°C) for 45 minutes.
  6. Let the casserole rest for 10 minutes before serving with hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUCalcium: 25mgIron: 10mg

Notes

You can prepare the casserole in advance and refrigerate it overnight for best results.

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