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Joanna Gaines Eggs Benedict Casserole

Joanna Gaines Eggs Benedict Casserole

This Joanna Gaines Eggs Benedict Casserole is a game-changer for hosting brunch, delivering all the elegant flavors of the classic dish without the last-minute fuss. You prepare it the night before by layering English muffins, turkey, and a rich egg custard, then simply bake it in the morning. The result is a warm, savory, and deeply satisfying casserole, drizzled with a simple, creamy Hollandaise sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x13-inch baking dish
  • large bowl
  • whisk
  • plastic wrap
  • aluminum foil
  • small saucepan

Method
 

Instructions
  1. First things first, prepare your baking dish. Grease a 9x13-inch dish thoroughly. This is a simple step, but it’s the key to making sure you can serve clean, beautiful slices later on without anything sticking.
  2. In a large bowl, it's time to create the heart of the casserole. Whisk together the 2 cups of milk, 8 large eggs, chopped green onions, onion powder, and salt. Keep whisking until it's all beautifully blended and a little frothy. This ensures the custard is consistent and cooks evenly.
  3. Now for the layering. Start by spreading half of your diced turkey evenly across the bottom of the prepared dish. Follow that with half of the diced English muffins. Repeat these layers one more time with the remaining turkey and muffins. This layering technique guarantees that every single bite has the perfect ratio of bread, turkey, and egg.
  4. Gently and slowly pour the egg mixture over the layers in the dish. You want to make sure it seeps into all the nooks and crannies, soaking into those English muffin pieces.
  5. Cover the dish tightly with plastic wrap and place it in the refrigerator to rest overnight. This is the secret to the best texture—it gives the muffins time to absorb all that delicious custard.
  6. The next morning, preheat your oven to 375°F (190°C). Remove the plastic wrap from your casserole and sprinkle the top evenly with paprika for a touch of color and flavor.
  7. Cover the dish with aluminum foil and bake for 30 minutes. The foil steams the inside, cooking it through without browning the top too quickly. Then, remove the foil and bake for another 15 minutes, or until the casserole is set in the center and golden brown on top.
  8. While the casserole finishes baking, prepare the Hollandaise sauce. In a small saucepan, whisk together the 1 cup of milk and the Hollandaise sauce mix. Place it over medium heat, continuing to whisk as you add the butter. Keep stirring until the butter is fully melted and the sauce has thickened to a lovely, creamy consistency.
  9. Let the casserole rest for a few minutes before slicing. Serve warm slices generously drizzled with that luscious, warm Hollandaise sauce.

Notes

Do not skip the overnight chill step for the best custardy texture. Use slightly stale English muffins if possible, as they absorb more of the egg mixture without getting soggy. When preparing the Hollandaise sauce, use gentle heat and whisk constantly to ensure a smooth, creamy consistency.