Joanna Gaines Benedict (Print Version)

# Ingredients:

→ Casserole

01 - 1 teaspoon salt
02 - ¾ pound Canadian bacon, diced into ½-inch cubes
03 - 8 large eggs
04 - 2 cups milk
05 - ½ teaspoon ground paprika
06 - 3 green onion stalks, finely chopped
07 - 6 English muffins, diced into ½-inch cubes
08 - 1 teaspoon onion powder

→ Hollandaise Sauce

09 - ¼ cup butter
10 - 1 package (0.9 ounce) of Hollandaise sauce mix
11 - 1 cup milk

# Instructions:

01 - Coat a 9x13-inch (23x33 cm) pan with a bit of butter or cooking spray so things don't stick.
02 - In a big bowl, stir together the eggs, milk, salt, onion powder, and green onions until everything blends well.
03 - Scatter half of the Canadian bacon chunks at the bottom of the greased pan. Add all the diced English muffins on top, sprinkle with the rest of the bacon, and pour the egg mixture evenly over the top layer.
04 - Wrap tightly with cling film or plastic wrap and chill for a minimum of 8 hours or overnight to set.
05 - When you're ready to cook, turn on the oven and set it to 375°F / 190°C.
06 - Take off the plastic wrap and sprinkle paprika evenly on top. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake an extra 15 minutes until the eggs set completely.
07 - As the casserole cooks, grab a saucepan, and mix the Hollandaise packet with milk. Toss in the butter as you heat it on medium, stirring nonstop until it boils gently. Turn it down to medium-low and keep stirring for one more minute until it thickens.
08 - Cut the casserole into 10 slices. Plate each one and drizzle some warm Hollandaise sauce on top before digging in.

# Notes:

01 - For the freshest taste, pick good-quality eggs, milk, and Canadian bacon.
02 - Keep everything evenly diced—both muffins and bacon—for a balanced bake and flavor in every bite.
03 - Chilling overnight allows the bread to soak up the eggs and makes everything soft and flavorful.
04 - Baking with foil in the beginning keeps the eggs cooking gently and prevents drying out the top.
05 - Make your Hollandaise sauce fresh and keep it warm. Serving it cold might ruin the creamy texture.

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