Go Back
–+ servings
Joanna Gaines Eggs Benedict Casserole​

Joanna Gaines Eggs Benedict Casserole: Your Make-Ahead Delight

A delicious make-ahead Eggs Benedict Casserole featuring English muffins, savory turkey, and a rich Hollandaise sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Milk Can use almond milk for a dairy-free option.
  • 8 whole Eggs Essential for the casserole.
  • 1 cup Green Onions Chopped; can substitute with chives.
  • 1 teaspoon Onion Powder Enhances flavor without the texture.
  • 1 teaspoon Salt Adjust based on your taste.
  • 8 ounces Turkey (or Canadian Bacon) Diced; chicken or beef can be used.
  • 6 whole English Muffins Cut into quarters; gluten-free muffins can be used.
  • 1 teaspoon Paprika Optional for garnish.
For the Hollandaise Sauce
  • 1 cup Milk Alternative milk works if preferred.
  • 1 packet Hollandaise Sauce Mix Using homemade is also an option.
  • 1/2 cup Butter Adds richness to the sauce.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • whisk
  • saucepan

Method
 

Preparation Steps
  1. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Preheat your oven to 375°F (190°C).
  3. In a large mixing bowl, whisk together 2 cups milk, 8 eggs, 1 cup chopped green onions, 1 teaspoon onion powder, and 1 teaspoon salt until well blended.
  4. Spread half of the 8 ounces of turkey evenly in the baking dish. Layer half of the 6 quartered English muffins on top. Repeat with remaining turkey and muffins.
  5. Pour the egg mixture over the layered ingredients, ensuring even coverage. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Remove from fridge, discard plastic wrap, and optionally sprinkle paprika on top.
  7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the center is set.
  8. While baking, prepare Hollandaise sauce by whisking together 1 cup milk, 1 packet of Hollandaise sauce mix, and 1/2 cup butter in a saucepan over medium heat until thickened.
  9. Once baked, let the casserole cool for a few minutes. Serve warm topped with homemade Hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 300mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking for up to 2 months.

Tried this recipe?

Let us know how it was!