Joanna Gaines Eggs Benedict Casserole
Indulge in the delightful Joanna Gaines Eggs Benedict Casserole, a make-ahead breakfast or brunch dish that perfectly combines creamy hollandaise sauce with fluffy English muffins and savory diced cooked chicken or turkey bacon. This easy-to-follow recipe allows you to prepare the casserole overnight, making it ideal for busy mornings or festive gatherings. Serve it warm with fresh herbs and sides like avocado or a mixed greens salad for an impressive meal that will wow your guests. Enjoy gourmet flavors with minimal effort!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound turkey bacon or diced cooked chicken
- 6 English muffins, cut into ½-inch dice
- ½ teaspoon ground paprika
Instructions
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together milk and eggs. Add green onions, onion powder, and salt; mix well.
- Layer half of the diced turkey bacon in the baking dish, followed by half of the diced English muffins. Repeat layers.
- Pour egg mixture over layers evenly.
- Cover tightly and refrigerate overnight (at least 8 hours).
- Preheat oven to 375°F (190°C).
- Remove plastic wrap and sprinkle paprika on top. Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes until set.
- While baking, prepare hollandaise sauce as directed on the package using milk and butter.
- Slice casserole into servings, drizzle with hollandaise sauce, and serve.
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg