Joanna Gaines Eggs Benedict Casserole Recipe
If you love breakfast casseroles, you will enjoy this Joanna Gaines Eggs Benedict Casserole Recipe. It is creamy, rich and very satisfying.
Ingredients
- 4 English muffins cut into cubes
- 1 cup cooked ham diced
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
For the Hollandaise-style sauce:
- 3 egg yolks
- 1/2 cup melted butter
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
Prepare the Bread Base
- Cut English muffins into small cubes. Spread them evenly in a greased baking dish. This forms the base layer. Make sure the pieces are evenly placed for proper texture.
Add Ham and Cheese
- Sprinkle diced ham over the bread cubes. Add shredded mozzarella cheese on top. Spread everything evenly so each bite has balanced flavor and texture.
Mix the Egg Mixture
- In a bowl, whisk eggs, milk and cream. Add salt, pepper, and paprika. Mix until smooth. This mixture gives the casserole its soft and fluffy texture.
Combine and Rest
- Pour the egg mixture over the bread and ham. Press gently so bread absorbs liquid. Let it sit for 10 minutes. This helps everything blend well.
Bake the Casserole
- Preheat oven to 180°C (350°F). Place the dish inside. Bake for 35 to 40 minutes. The top should look golden and set in the center.
Prepare the Sauce
- In a saucepan, whisk egg yolks, lemon juice and salt. Slowly add melted butter while whisking. Cook on low heat until thick and creamy. Do not overheat.
Assemble and Serve
- Remove casserole from oven and let it rest. Pour warm sauce over the top. Slice into portions and serve warm for best taste and texture.
Notes
- Use day-old bread for better texture
- Do not skip resting time before baking
- Cook sauce on low heat to avoid curdling
- Add spinach for extra nutrition
- Use cheddar cheese for stronger flavor
- Taste sauce before serving and adjust salt