Why Make This Recipe
Joanna Gaines’ Eggs Benedict Casserole is a perfect dish for brunch lovers. It combines all the flavors of classic eggs Benedict, but in a simple casserole form that makes feeding a group easy. With the rich flavors of turkey, green onions, and a creamy Hollandaise sauce, this dish will surely impress your friends and family. Whether it’s a holiday breakfast or a weekend treat, this casserole is both delicious and satisfying.
How to Make Joanna Gaines Eggs Benedict Casserole
Ingredients:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound turkey, diced
- 6 English muffins, diced
- ½ teaspoon ground paprika
- 1 cup milk for Hollandaise sauce
- 1 package Hollandaise sauce mix (0.9 ounce)
- ¼ cup butter
Directions:
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together milk, eggs, green onions, onion powder, and salt until blended.
- Layer half the diced turkey in the baking dish followed by half of the diced English muffins. Repeat with remaining turkey and muffins.
- Pour the egg mixture over the layered ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 375°F (190°C). Remove plastic wrap and sprinkle paprika on top.
- Cover with aluminum foil and bake for 30 minutes; then uncover and bake for an additional 15 minutes until set.
- For the Hollandaise sauce, whisk together milk and sauce mix in a saucepan over medium heat; add butter until melted and thickened.
- Serve slices of casserole drizzled with warm Hollandaise sauce.
How to Serve Joanna Gaines Eggs Benedict Casserole
This casserole is best served warm, straight from the oven. Slice into squares and drizzle generously with the creamy Hollandaise sauce. Pair it with fresh fruit or a light salad for a complete meal. It’s also great for serving at gatherings, as everyone can help themselves to a piece.
How to Store Joanna Gaines Eggs Benedict Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole will keep well for up to 3 days. When ready to eat, reheat in the oven or microwave until warmed through. It’s important not to let it sit too long after cooking to maintain the best flavor and texture.
Tips to Make Joanna Gaines Eggs Benedict Casserole
- Prep Ahead: You can assemble the casserole the night before and let it sit in the fridge until you’re ready to bake it. This makes it easy to serve in the morning.
- Use Fresh Ingredients: Fresh eggs and good quality turkey can enhance the flavor of the dish.
- Customize: Feel free to mix in other ingredients like diced tomatoes or spinach for added nutrition.
Variation
You can easily switch up the proteins in this dish. Instead of turkey, try using diced ham, bacon, or even a vegetarian option like sautéed mushrooms or spinach. You can also experiment with different types of cheese for extra creaminess.
FAQs
Can I freeze the casserole?
Yes, this casserole can be frozen before baking. Just cover it well with foil and store it in the freezer for up to 2 months. When you’re ready to eat it, let it thaw in the fridge overnight and then bake as directed.
Can I use something other than Hollandaise sauce?
Yes! If you prefer, you can serve the casserole with other sauces or toppings, such as salsa or a simple drizzle of olive oil and lemon.
How long can I keep leftovers?
Leftover eggs Benedict casserole can be stored in the refrigerator for up to 3 days. Just make sure to keep it in an airtight container.
Eggs Benedict Casserole
Ingredients
Method
- Grease a 9x13-inch baking dish.
- In a large bowl, whisk together milk, eggs, green onions, onion powder, and salt until blended.
- Layer half the diced turkey in the baking dish followed by half of the diced English muffins. Repeat with remaining turkey and muffins.
- Pour the egg mixture over the layered ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 375°F (190°C). Remove plastic wrap and sprinkle paprika on top.
- Cover with aluminum foil and bake for 30 minutes; then uncover and bake for an additional 15 minutes until set.
- For the Hollandaise sauce, whisk together milk and sauce mix in a saucepan over medium heat; add butter until melted and thickened.
- Serve slices of casserole drizzled with warm Hollandaise sauce.