Joanna Gaines Eggs Benedict Casserole
Joanna Gaines Eggs Benedict Casserole is a delightful and innovative twist on the classic brunch favorite. Combining layers of fluffy English muffins, rich custard-like eggs, savory ham or bacon, and a velvety hollandaise sauce, this dish is perfect for holiday gatherings or cozy weekend mornings. Easy to prepare and customizable with your favorite ingredients, it’s sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 people 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 English muffins, quartered
- 12 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup diced ham or cooked bacon
- 1 cup unsalted butter (melted)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and prepare a large baking dish with nonstick spray.
- Layer quartered English muffins evenly on the bottom of the dish.
- Distribute diced ham or bacon over the muffins and sprinkle with cheese.
- In a bowl, whisk together eggs and milk until well combined; pour over the layered ingredients.
- Bake for 30-35 minutes until golden brown and set in the center.
- For the hollandaise sauce, whisk melted butter, egg yolks, and lemon juice over low heat until thickened; drizzle over baked casserole before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 370
- Sugar: 4g
- Sodium: 840mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg