Joanna Gaines Benedict

This filling Eggs Benedict Casserole with a nod to Joanna Gaines takes your favorite brunch dish and turns it into an easy, do-ahead meal that packs all those yummy flavors without the hassle of individual egg poaching. It's great when you've got company or want a special breakfast without spending your whole morning in the kitchen.

I whipped this up for the first time when my in-laws stayed with us during a holiday weekend. Making it ahead saved my morning and let me sip coffee with everyone instead of being stuck cooking. It's now our go-to Christmas breakfast tradition.

Ingredients

• Large eggs: They're the creamy foundation that holds everything together. Always grab fresh ones for the best results.
• Milk: Gives you that smooth, velvety texture. Whole milk works best but you can use 2% in a pinch.
• English muffins: They're the traditional base for this dish. Go for ones with lots of holes to soak up all that egg goodness.
• Canadian bacon: Brings that signature taste without any fuss. Try to find thick slices with minimal additives.
• Green onions: They add a fresh kick that cuts through the richness. Stick with the white and light green bits for best flavor.
• Hollandaise sauce mix: Makes that classic topping super easy. You'll find it near the gravy mixes at the store.
• Butter: Adds richness to your Hollandaise. Go with unsalted so you can control the salt level yourself.
• Onion powder: Gives a nice flavor boost without chunks of onion. Make sure it's fresh since it loses its punch over time.
• Paprika: Adds pretty color and a touch of smokiness. The Hungarian sweet kind works really well here.

Step-by-Step Instructions

Get your dish ready:

Coat a 9×13 inch baking dish completely with cooking spray or butter, getting the sides too. This stops everything from sticking and makes serving way easier. Glass dishes work great because you can see when everything's cooked through.

Create your egg mixture:

Grab a big bowl and crack in all 8 eggs. Beat them well until everything's mixed together. Slowly pour in your milk while still whisking to keep it smooth. Toss in your chopped green onions, onion powder, and salt, then give it another good mix. You'll end up with a light yellow liquid dotted with green flecks.

Build your layers:

Spread half your diced Canadian bacon across the bottom of your greased dish for the first layer. Then scatter all the English muffin pieces on top, pressing down gently to make it even. They should be snug but not squashed. Sprinkle the rest of your Canadian bacon over the muffins, trying to spread it out evenly. Finally, slowly pour your egg mix over everything, tilting the dish around to make sure all the bread gets soaked.

Let it rest overnight:

Cover your dish tightly with wrap or foil. Stick it in the fridge for at least 8 hours, but overnight works even better. This resting time is super important because it lets the muffins soak up all the egg mixture, which makes the texture just right. All the flavors also get to know each other better during this time.

Cook your casserole:

Heat your oven to 375°F. Take the casserole out of the fridge and remove the covering. Dust the top with paprika for color and a bit of flavor. Cover with foil and put it in the hot oven. Bake for 30 minutes covered so the eggs can set without getting too brown. Then take off the foil and bake about 15 more minutes until it's golden on top and fully set in the middle. You can check by poking a knife in the center - it should come out clean.

Make your Hollandaise:

While the casserole finishes, pour milk into a medium pot. Mix in the Hollandaise sauce packet until there aren't any lumps. Put it on medium heat and add the butter. Keep whisking often so it doesn't burn. Once it starts to gently bubble, turn the heat down and simmer for 1 minute, whisking the whole time until it thickens up nicely.

Dig in:

Let the casserole sit for about 5 minutes after taking it out of the oven. This makes it easier to cut cleanly. Slice into 10 pieces and move them to plates. Pour warm Hollandaise sauce over each piece right before serving. You want enough sauce to cover the top but not so much that it's swimming.

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The Hollandaise sauce really makes this dish shine. I found out a small thermos keeps it warm perfectly if you need to make it a bit early. My grandma always said Hollandaise should be treated like pure gold. One Sunday my little boy actually licked his plate clean of every last drop, which she said was the best compliment any cook could get.

Make It Your Own

This dish is super flexible to match what your family likes. You can swap out the Canadian bacon for cooked mushrooms and spinach to make it vegetarian. The egg mix works great with pretty much any ingredients you want to throw in. I've tried a Southwest version with chorizo and green chilies that was gone just as fast as the original.

Storage and Reheating

This casserole keeps well in the fridge for up to 3 days after baking. Put leftovers in a sealed container with parchment paper between layers so they don't stick together. When reheating, warm single portions in the microwave for 1 minute at 70% power, then let them sit for 30 seconds before checking if they're hot enough. This gentle warming keeps the eggs from getting tough. Store the Hollandaise sauce on its own and warm it slowly in a small pot over low heat with a splash of milk to bring back its creaminess.

Serving Suggestions

This casserole goes great with fresh fruit for a well-rounded brunch. A simple bowl of mixed berries with mint makes the perfect bright companion to this rich, savory dish. For special occasions, serve it with mimosas or let guests build their own Bloody Marys. If you're feeding a crowd, you might want to offer extra toppings like fresh chopped herbs, diced avocado, or everything bagel seasoning that people can sprinkle on after the Hollandaise sauce.

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Frequently Asked Questions

→ Could regular bacon work instead of Canadian bacon?

Of course! Just cook and break it into pieces beforehand. It adds a smoky twist to the dish.

→ Is it possible to prep this in advance?

Definitely. Assemble everything the evening before, chill overnight, and bake it fresh when you're ready.

→ How do I make Hollandaise at home?

Whisk egg yolks, some lemon juice, and melted butter gently over heat until it thickens and gets creamy.

→ What sides go well with this dish?

Fresh fruit, light leafy greens, or crispy breakfast potatoes are great choices to round it out.

→ How do I avoid sogginess in the casserole?

Go for fresh muffins and don't let them soak too much. Stick to the baking time for a great texture.