➡️Here’s what you need to know: Joanna Gaines Eggs Benedict Casserole transforms the classic brunch favorite into an easy make-ahead dish that feeds a crowd without the stress of poaching individual eggs. This casserole combines toasted English muffins, savory Canadian bacon, creamy custard, and rich hollandaise sauce into one comforting bake that’s perfect for weekend mornings, holiday brunches, or when you’re hosting overnight guests.
➡️I’m showing you exactly how to recreate this cozy, crowd-pleasing recipe step-by-step.
What Makes This Recipe Special ✨
✅Restaurant Brunch at Home 🏠
You’re getting all the fancy flavors of eggs Benedict without standing over a pot of simmering water trying to poach eggs perfectly (honestly, who has time for that on a busy morning?). This casserole version lets you prep ahead and just pop it in the oven when you’re ready.
✅Feeds a Crowd Easily 👨👩👧👦
One pan serves 8-10 people, which is perfect for family gatherings or brunch parties. No more making eggs Benedict one at a time while your guests wait—everyone eats together, and the food stays hot.
✅Make-Ahead Friendly ⏰
You can assemble this the night before and refrigerate it, then bake it fresh in the morning. (Game-changer for holiday mornings when you’ve got a million other things going on!)
Serving Size 🍽️
This recipe serves 8-10 people generously. Each serving is approximately one hearty square of casserole, though I’ve definitely seen people go back for seconds because it’s that good (trust me).
What You’ll Need 🛒
For the Casserole Base:
- 6 English muffins, split and cut into 1-inch pieces
- 12 slices Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika (adds a subtle smoky note)
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons fresh chives, chopped (optional but lovely)
For the Hollandaise Topping:
- 1 packet (1 oz) hollandaise sauce mix
- 1 cup whole milk (for the sauce)
- ¼ cup unsalted butter
- 1 tablespoon fresh lemon juice (brightens the sauce)
For Garnish:
- Fresh parsley or chives, chopped
- Paprika for sprinkling
- Extra hollandaise if you’re feeling indulgent
Prep Time Breakdown ⏱️
Active Prep: 15-20 minutes (chopping, mixing, assembling)
Overnight Rest (Optional): 8-12 hours if you’re prepping ahead
Total Prep Before Baking: About 20 minutes if making same-day
Side note—the overnight rest actually makes the casserole better because the English muffins soak up all that eggy custard mixture. So worth planning ahead!
Total Cook Time 🔥
Baking Time: 45-55 minutes
Hollandaise Prep: 5-7 minutes
Resting Time: 5-10 minutes after baking
Total Time: About 1 hour from start to finish (or just 1 hour on brunch day if you prepped the night before)
Step-by-Step Instructions 👩🍳
Get Everything Ready 📋
Start by preheating your oven to 375°F (190°C). Butter a 9×13-inch baking dish really well—you don’t want this beauty sticking to the pan. If you’re making this ahead, have plastic wrap or foil ready for covering.
Toast your English muffin pieces lightly in the oven for about 5 minutes. They should be just barely golden, not fully toasted (they’ll finish cooking in the casserole). Actually, this step is optional, but I find it keeps them from getting too soggy in the custard. Arrange the toasted muffin pieces in your prepared baking dish, then scatter the chopped Canadian bacon over the top.
Build the Flavor Base 🧄
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until everything’s well combined and slightly frothy. Honestly, I whisk for a good 30 seconds to make sure those eggs are really broken up and smooth.
Pour this custard mixture evenly over the English muffins and Canadian bacon in the baking dish. Use a spatula to gently press down on the muffin pieces, making sure they’re all soaking up that eggy goodness. Sprinkle the shredded Gruyère or Swiss cheese over the top, and add the fresh chives if you’re using them.
Here’s the thing: If you’re making this ahead, cover the dish tightly with plastic wrap at this point and refrigerate overnight. If you’re baking immediately, skip to the next step.
Cook to Perfection 🔥
Bake the casserole uncovered for 45-55 minutes. You’re looking for the center to be set (not jiggly) and the top to be golden brown. I usually check around the 45-minute mark by gently shaking the pan—if the center still wobbles like Jell-O, give it another 5-10 minutes.
While the casserole’s baking (probably in the last 10 minutes), make your hollandaise sauce. In a small saucepan, melt the butter over medium-low heat. Whisk in the hollandaise sauce mix and milk according to the packet directions (usually about 1 cup milk per packet). Keep whisking constantly for about 3-5 minutes until the sauce thickens to a creamy, pourable consistency. Remove from heat and stir in the fresh lemon juice—this brightens everything up beautifully.
Finishing Touches ✨
Once the casserole comes out of the oven, let it rest for 5-10 minutes. This makes it way easier to cut clean squares and keeps everyone from burning their mouths (trust me on this one). Drizzle the warm hollandaise sauce generously over the top of the casserole, or serve it on the side so people can add as much as they want.
Garnish with a sprinkle of fresh chopped parsley or chives and a light dusting of paprika for that classic eggs Benedict look. Cut into squares and serve while it’s hot and the cheese is still melty.
Cooking Tools & Equipment 🛠️
Essential Tools:
- 9×13-inch baking dish (glass or ceramic works great)
- Large mixing bowl
- Whisk (a good sturdy one)
- Small saucepan for hollandaise
- Sharp knife for chopping
- Measuring cups and spoons
- Spatula for pressing down the muffins
Nice to Have:
- Baking sheet for toasting muffins (optional step)
- Pastry brush for buttering the dish
- Serving spatula for clean cuts
Flavor Profile 🌶️
The Taste Experience 😋
This casserole delivers all the savory, rich, indulgent flavors of traditional eggs Benedict but in a comforting, custardy form. The English muffins provide a slightly chewy texture that soaks up the creamy egg custard, while the Canadian bacon adds that essential smoky, salty element. The hollandaise brings everything together with its buttery, tangy richness.
Star Ingredients ⭐
The Gruyère or Swiss cheese melts beautifully and adds a nutty, slightly sharp note that complements the richness of the eggs and hollandaise. The paprika and onion powder work quietly in the background, adding depth without being obvious. And that hit of lemon juice in the hollandaise? It cuts through all the richness and keeps each bite interesting.
Adjusting Seasonings 🔧
If you like things with more kick, add a pinch of cayenne pepper to the egg mixture. Want it more herbaceous? Double the chives or add some fresh dill. The hollandaise can take more lemon juice if you prefer it tangier (I often add an extra squeeze).
Allergen Information ⚠️
Common Allergens 🚨
This recipe contains eggs, dairy (milk, butter, cheese), and gluten (English muffins). The Canadian bacon may also contain nitrates and preservatives, so check labels if that’s a concern for you.
Safe Substitutions 🔄
For a gluten-free version, use gluten-free English muffins (they work surprisingly well). If you’re dairy-free, this one’s trickier, but you can use plant-based milk and butter alternatives, though the hollandaise won’t have quite the same richness. For a lower-sodium option, use uncured Canadian bacon and reduce the added salt by half.
Nutrition Facts 📊
Per Serving (1/10 of recipe):
- Calories: 380-420
- Protein: 22g
- Carbohydrates: 28g
- Fat: 21g
- Fiber: 2g
- Sodium: 820mg
- Cholesterol: 245mg
This is definitely an indulgent brunch dish, but it’s also got good protein from the eggs and Canadian bacon. The whole milk and cheese provide calcium, and honestly, it’s the kind of meal that keeps you full until mid-afternoon (so worth it).
Special Diet Options 🌱
Making It Work for You ⚙️
If you’re watching your fat intake, you can use 2% milk instead of whole milk and reduce the cheese to ½ cup. The hollandaise is where most of the richness comes from, so you could also make a lighter version using a yogurt-based sauce instead.
Lower-Carb Version 🔄
Swap the English muffins for cauliflower tots or roasted cauliflower florets. It won’t be traditional, but it still tastes amazing and cuts the carbs significantly. I’ve done this for my low-carb friends, and they loved it.
Mix It Up 🎲
Smart Substitutions 🔄
Don’t have Canadian bacon? Ham, cooked bacon, or even smoked salmon works beautifully (the salmon version is so elegant for special occasions). You can also use different cheeses—sharp cheddar, fontina, or even pepper jack if you want some heat.
Creative Changes 🎨
Add sautéed spinach between the layers for a Florentine twist. Roasted red peppers, sun-dried tomatoes, or caramelized onions also make excellent additions. I’ve even added leftover roasted vegetables from the night before (waste not, want not!).
Make It Your Own 🎨
Some people like adding a handful of fresh arugula on top right before serving—the peppery greens cut through the richness nicely. You could also drizzle hot sauce over individual servings if you like things spicy (I said 5 minutes earlier, but honestly it might take 7 depending on your oven).
Perfect Pairings 🤝
Recommended Sides 🥗
Fresh fruit salad with citrus segments and berries balances the richness perfectly. Roasted asparagus or broccolini with lemon also works great. A simple mixed greens salad with a light vinaigrette helps cut through all that buttery goodness.
What to Drink 🥂
Mimosas or Bellinis are classic brunch pairings. If you prefer coffee, a nice dark roast stands up well to the rich flavors. Fresh-squeezed orange juice, sparkling water with lemon, or a light bloody Mary also complement this dish beautifully.
Full Menu Suggestions 📋
Serve this as your main with a simple fruit platter, some crispy bacon on the side (yes, more bacon!), and warm croissants or pastries. Maybe add a yogurt parfait bar for people who want something lighter alongside.
Making It Look Great ✨
Plating Tips 🍽️
Cut the casserole into neat squares using a sharp knife wiped clean between cuts. Serve each portion on a warm plate with the hollandaise drizzled artfully over the top (or let people add their own).
Perfect Garnishes 🌟
A small sprig of fresh dill or parsley on each plate looks elegant. A light sprinkle of paprika adds color and that classic eggs Benedict appearance. Thinly sliced chives scattered over the top right before serving add a pop of green and fresh onion flavor.
Keeping It Fresh 🌿
Refrigerator Storage: Leftover casserole keeps well in an airtight container for 3-4 days. The hollandaise is best fresh, but you can store it separately for 1-2 days and gently reheat it over low heat (add a splash of milk if it’s too thick).
Reheating Tips: Reheat individual portions in the microwave for 1-2 minutes, or warm the whole casserole covered with foil in a 325°F oven for about 20 minutes. The texture won’t be quite as perfect as fresh, but it’s still delicious.
Freezing: You can freeze the unbaked casserole (before adding hollandaise) for up to 2 months. Thaw overnight in the fridge, then bake as directed. I don’t recommend freezing the hollandaise—just make it fresh when you’re ready to serve.
Pro Tips for Success 💡
Techniques for Better Results 🎯
Don’t skip lightly toasting the English muffin pieces—this really does help prevent sogginess. When you pour the custard over the muffins, press down gently with a spatula to ensure every piece gets coated. Let the casserole rest after baking; cutting into it immediately makes it fall apart (learned that the hard way).
Time-Saving Hacks ⚡
Buy pre-shredded cheese to save time. Use kitchen shears to cut the Canadian bacon directly into the baking dish instead of dirtying a cutting board. Make a double batch of the casserole base (without hollandaise) and freeze one for next time.
Troubleshooting Guide 🔧
Casserole is too watery: You might have added too much milk or didn’t let the English muffins toast enough to absorb moisture. Next time, reduce the milk by ¼ cup or add an extra egg to help it set better.
Top is browning too fast: Cover loosely with foil for the last 15 minutes of baking. Your oven might run hot, so check the temperature with an oven thermometer.
Hollandaise broke or is lumpy: This happens if the heat was too high or you didn’t whisk constantly. Start over with a new packet, keep the heat on medium-low, and whisk like your life depends on it. (I’m not 100% sure about this, but adding a tiny splash of cold water while whisking might help bring it back together.)
Center isn’t setting: Your baking dish might be too deep, or your oven temperature could be off. Give it another 10 minutes and check by inserting a knife in the center—it should come out mostly clean.
Common Questions 🤔
Can I use regular bacon instead of Canadian bacon?
Absolutely! Cook it until crispy first, then crumble it over the muffins. You’ll get more smoky flavor and a different texture, but it’s delicious. I’ve done this when I couldn’t find Canadian bacon at the store.
What if I don’t want to use a hollandaise packet?
You can make hollandaise from scratch using egg yolks, butter, and lemon juice, but honestly, the packet version is so much easier for a crowd and tastes pretty darn good. If you’re a purist though, go for it!
Is this recipe really from Joanna Gaines?
This style of eggs Benedict casserole is inspired by Joanna’s love of comforting, family-friendly brunch recipes that look impressive but aren’t fussy. It captures that Magnolia Table vibe perfectly.
Can I make this without the hollandaise?
You could, but you’d be missing the signature eggs Benedict element. If you skip it, consider adding extra cheese or a drizzle of melted butter with lemon juice on top for richness.
How far ahead can I prep this?
You can assemble the casserole up to 24 hours before baking. Just keep it covered tightly in the fridge. The hollandaise should be made fresh right before serving for best results.
Will this work in a smaller pan?
If you halve the recipe, use an 8×8-inch or 9×9-inch dish. Baking time might be slightly shorter (check around 35-40 minutes).
Final Thoughts ❤️
This Joanna Gaines Eggs Benedict Casserole really does make brunch entertaining so much easier. You get all that classic eggs Benedict elegance without the stress of timing individual servings perfectly, and everyone loves the comforting, custardy texture.
