Eggs Benedict Casserole Joanna Gaines Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

Steps:

• Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
• Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
• Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
• Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
• Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
• Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

Steps:

• For the casserole: Grease a 9-by-13-inch baking dish with the butter.
• Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
• Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
• For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
• For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
• Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
• Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• Heat oven to 350°F. Uncover casserole; stir mixture.
• Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
• Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 270 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

Web Jan 12, 2023 Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl. Pour over mixture in baking dish; cover with plastic wrap. Chill at least 8 hours or up to 16 hours. Preheat oven to 350ºF. Let …
From southernliving.com

Web Nov 26, 2021 If you watched Joanna makes this recipe on Season 4, Episode 5 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog …
From kendellkreations.com

Web Apr 4, 2021 In a large bowl, whisk the eggs. Whisk in milk, garlic powder, paprika, salt, and pepper. Pour the egg mixture evenly over the English muffin and Canadian bacon mixture. Cover and refrigerate overnight. …
From tamingofthespoon.com

Web Sep 21, 2018 EGGS BENEDICT CASSEROLE Ingredients. 8 tablespoons (1 stick) salted butter, cut into 1/2 inch piecesA. 12 English muffins. 10 ounces Canadian bacon, cut into 1 1/2 inch pieces
From lifebyolivia.net

Web Jan 12, 2023 For the Casserole 12 ounces Canadian bacon , roughly diced 6 whole English muffins 8 large eggs 2 cups whole milk 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon paprika fresh …
From bellyfull.net

Web Apr 19, 2022 Gaines' recipe calls for 10 ingredients The Magnolia founder uses two different kinds of cheese (Gruyere and mozzarella), whole milk, Dijon mustard, kale, …
From insider.com

Web Dec 30, 2021 Scatter the cubed butter and tuck into all of the nooks and crannies of the dish. In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and …
From aleandtere.com

Web Nov 30, 2021 While casserole is baking, prepare the sauce. On top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, …
From therecipecritic.com

Web Dec 21, 2016 In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few …
From cookingclassy.com

Web Nov 26, 2021 Eggs Benedict Casserole from Magnolia Table Cookbook pieces of English muffins layered with butter and canadian bacon, baked in a creamy, egg custard mixture …
From magnolia.com

Web May 7, 2023 Instructions. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, place 1 tablespoon unsalted butter in a 9x13-inch baking dish and let …
From thekitchn.com

Web Eggs Benedict Casserole. Eggs Benedict Recipe. Breakfast Brunch Recipes. Breakfast Dishes. Breakfast Ideas. Breakfast Casserole. Breakfast Time. Brunch Foods. Family …
From pinterest.ca

Web Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). Sprinkle casserole with …
From tfrecipes.com

Web This EASY Eggs Benedict Casserole combines all of those flavors of a traditional eggs Benedict in an easy make-ahead recipe! Recipe: https://savoryexperiments.com ...
From twitter.com

Web Joanna Gaines’ Eggs Benedict Casserole lifebyolivia.net Speechmama3 Ingredients 8 tablespoons (1 stick) salted butter, cut into 1/2 inch piecesA 12 English muffins 10 …
From copymethat.com

Web 2 large eggs, beaten, plus 1 large egg for brushing 1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing Directions To make the poached eggs: Bring a pot of water …
From magnolia.com

Web Aug 10, 2018 Magnolia Table - Joanna Gains | Eggs benedict casserole, Joanna gaines recipes, Breakfast brunch recipes Explore Uploaded to Pinterest What's For …
From pinterest.com

Web Jun 22, 2018 - OMG!! I have to start by telling you all that this recipe is SOOOOOO GOOD!! If you have just started to cook from the Magnolia Table Cookbook, you MUST put this …
From pinterest.ca

Web In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the bread and bacon, completely covering it. Cover with foil and …
From magnolia.com