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Joanna Gaines Eggs Benedict Casserole​ Recipe

Joanna Gaines Eggs Benedict Casserole​ Recipe

Love brunch but hate the hassle? This Joanna Gaines Eggs Benedict Casserole​ Recipe is perfect for you. It combines classic eggs benedict flavors in one easy dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 385 kcal

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting Board
  • Measuring cups and spoons
  • Aluminum foil 
  • Oven mitts

Ingredients
  

  • 1 pound French bread cubed
  • 8 large eggs
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound Canadian bacon diced
  • 2 cups shredded Gruyere cheese
  • 4 tablespoons butter melted
  • 1 packet hollandaise sauce mix
  • Fresh chives for garnish

Instructions
 

  • Grease your 9x13 inch baking dish well. Spread the cubed bread evenly across the bottom. Make sure the bread covers the entire surface.
  • Dice the Canadian bacon into small pieces. Scatter it evenly over the bread cubes.
  • Press down gently to settle everything together.
  • Crack eggs into your large mixing bowl. Add milk, Dijon mustard, salt, and pepper.
  • Whisk everything together until completely smooth and combined.
  • Pour the egg mixture over bread and bacon. Sprinkle Gruyere cheese on top evenly.
  • Drizzle melted butter over the entire dish. Cover with foil and refrigerate for 2 hours.
  • Preheat your oven to 375°F before baking. Bake covered for 30 minutes first.
  • Remove foil and bake 15 minutes more. The top should be golden and bubbly.
  • Make hollandaise sauce according to package directions. You can also use homemade if preferred. Drizzle it over the baked casserole generously.
  • Let the casserole rest for 5 minutes. Cut into squares and serve on plates.
  • Garnish with fresh chopped chives on top.

Notes

  • Use day-old bread for better texture and absorption.
  • Fresh bread can become too soggy in the dish.
  • Let the casserole sit overnight for deeper flavors.
  • This also saves you precious morning preparation time.
  • Don't skip the Dijon mustard in this recipe.
  • It adds authentic eggs benedict flavor to everything.
  • Use real Gruyere cheese instead of cheap substitutes.
  • The flavor difference is absolutely worth the cost.
  • Make your own hollandaise for extra special occasions.
  • It tastes much better than the packaged version.
  • Add sautéed spinach for a healthier twist option.
  • You can also try diced ham instead.
  • Reheat leftovers gently to avoid rubbery eggs.
Keyword Joanna Gaines Eggs Benedict Casserole​ Recipe