Joanna Gaines Eggs Benedict Casserole​

This crowd-pleasing casserole from Joanna Gaines transforms the classic Eggs Benedict into an easier, make‑ahead brunch centerpiece. Soft English muffins and savory Canadian bacon are soaked in a rich custard of eggs, milk, and cream, then baked until golden and custardy. It’s finished with a silky, homemade Hollandaise sauce infused with fresh lemon and a hint of cayenne. Ideal for serving 12–14 guests, this dish streamlines brunch without sacrificing flavor—just bake, sauce, garnish, and enjoy warm, comforting slices drizzled with buttery lemon sauce and fresh parsley. 

Ingredients

Casserole

• 8 Tbsp (1 stick) salted butter, plus extra to grease the pan

• 12 English muffins, torn or cut into ~1½″ pieces

• 10 oz Canadian bacon, cut into ~1½″ pieces

• 18 large eggs

• 1½ cups milk

• 1½ cups heavy cream

• 1½ tsp garlic powder

• 1½ tsp kosher salt

• 1½ tsp freshly ground black pepper

• ½ tsp sweet paprika 

Hollandaise Sauce

• 8 large egg yolks

• 3 Tbsp fresh lemon juice (plus more to taste)

• ¾ lb (3 sticks) salted butter, melted

• Pinch cayenne pepper

• Pinch ground white pepper 

Garnish

• Sweet paprika

• 2 Tbsp chopped fresh parsley
  
  

Directions

1. Prep & bake: Preheat oven to 375 °F and generously butter a deep 9×13×3″ baking dish. 

2. Layer: Spread English muffin pieces in the dish, dot with cubed butter, and scatter Canadian bacon evenly over top. 

3. Custard: In a large bowl, whisk together eggs, milk, cream, garlic powder, salt, and pepper. Pour evenly over muffins and bacon until fully soaked. 

4. Bake: Cover with foil and bake for 30 minutes. Uncover, sprinkle with paprika, and bake another ~30 minutes until set and light golden. 

5. Make sauce: In a heatproof bowl over simmering water (double-boiler), whisk yolks, lemon juice, and 2 Tbsp water until thickened and doubled. Slowly stream in melted butter, whisking constantly for 4–5 minutes until sauce is smooth. Stir in cayenne and white pepper; taste, adjust lemon if needed. Keep warm.

6. Serve: Remove casserole from oven, pour some warm Hollandaise over top, dust with paprika, sprinkle parsley, and serve immediately with extra sauce on the side.
   
   

Nutritional Information

(Per serving, based on 12 servings)

• Calories: ~500 kcal

• Fat: High (from butter, cream, yolks)

• Protein: ~20–25 g (eggs & Canadian bacon)

• Carbohydrates: ~25–30 g (English muffins, milk)

• Sodium: High (butter, bacon, salt)