Description

Indulge in the rich and creamy flavors of Joanna Gaines’ Eggs Benedict Casserole, a decadent breakfast dish that effortlessly combines the classic brunch favorite with the comfort of a casserole. This quick and easy recipe is perfect for busy mornings or leisurely weekend brunches.

Ingredients

– 6 English muffins, cut into 1-inch cubes

– 8 eggs

– 1 cup milk

– 1/2 cup heavy cream

– 1 teaspoon dry mustard

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 8 ounces cooked ham, diced

– 1 cup shredded cheddar cheese

– Hollandaise sauce (for serving)

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Instructions

1. 1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.

2. 2. Place the cubed English muffins in the prepared baking dish.

3. 3. In a large bowl, whisk together the eggs, milk, heavy cream, dry mustard, salt, and black pepper.

4. 4. Pour the egg mixture over the muffin cubes, making sure they are evenly coated.

5. 5. Sprinkle the diced ham and shredded cheddar cheese over the top.

6. 6. Bake for 30-35 minutes, or until the casserole is set and the cheese is melted and bubbly.

7. 7. Serve the Joanna Gaines Eggs Benedict Casserole warm, drizzled with hollandaise sauce.

Notes

For a richer flavor, use a combination of cheddar and Swiss cheese. You can also add a few dashes of hot sauce or a pinch of paprika to the egg mixture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 10
Cook Time: 30
Category: Breakfast, Brunch
Method: Baking
Cuisine: American