why make this recipe
Joanna Gaines Eggs Benedict Casserole is a fantastic dish for breakfast or brunch. It’s a delightful twist on the classic eggs Benedict, packed with flavors and easy to prepare. Making it as a casserole means you can serve many people without the fuss of individual plates. Plus, with a creamy Hollandaise sauce drizzled on top, this dish is sure to impress your family and friends.
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 of the diced turkey in the baking dish followed by half of the diced English muffins. Repeat with the remaining turkey and muffins.
- Pour the egg mixture over the layered ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375°F (190°C). Remove the 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. Slice it into portions and drizzle the Hollandaise sauce over each serving. You can also add a sprinkle of fresh herbs or extra green onions on top for added flavor and color.
how to store Joanna Gaines Eggs Benedict Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole can stay fresh for about 3 to 4 days. To reheat, simply pop it in the microwave or oven until warmed through.
tips to make Joanna Gaines Eggs Benedict Casserole
- Prepare the casserole a day ahead for easy serving the next morning.
- Feel free to substitute the turkey with ham or bacon for a different flavor.
- Use fresh herbs like parsley or dill to enhance the taste of the Hollandaise sauce.
- Make sure to finely chop the green onions for an even distribution of flavor.
variation
You can easily make this casserole vegetarian by omitting the turkey and adding more vegetables, like spinach or bell peppers.
FAQs
Can I freeze Joanna Gaines Eggs Benedict Casserole?
Yes, you can freeze it before baking. Wrap it tightly and store it in the freezer. To bake, thaw it overnight in the refrigerator and follow the baking instructions.
Can I use regular muffins instead of English muffins?
Yes, regular muffins can be used, but English muffins have a unique texture that works well with this recipe.
How can I make the Hollandaise sauce from scratch?
To make it from scratch, you’ll need egg yolks, lemon juice, and melted butter. Whisk together the yolks and lemon juice over heat until thickened, and then slowly whisk in melted butter.
Eggs Benedict Casserole
Ingredients
Method
- 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 of the diced turkey in the baking dish followed by half of the diced English muffins. Repeat with the remaining turkey and muffins.
- Pour the egg mixture over the layered ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375°F (190°C). Remove the 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.