Eggs Benedict Casserole

Step 1

Grease a 9x13 baking dish. Pull the English muffins apart. Toast them in the toaster and spread a little butter on each one. Then, slice into bite size pieces and add to the baking dish.

Step 2

Slice the Canadian bacon into small pieces and sprinkle over the muffins.

Step 3

In a large bowl, mix the eggs, milk, salt, pepper, and onion powder.

Step 4

Pour egg mixture over the casserole. Top with green onions. Cover with foil and place in the fridge for 4-8 hours.

Step 5

Remove the casserole from the fridge and preheat the oven to 375℉. Bake covered with foil for 35 minutes. Then, remove the foil and bake for 10-15 more minutes. The egg mixture should be set and not too jiggly.

Step 6

Right before the casserole is done, make the Hollandaise sauce. Blend egg yolks, lemon, and Dijon mustard in a blender until frothy - about 30 seconds. Then slowly pour the melted butter into the egg yolk mixture while blending on low. Add salt and pepper to taste.

Step 7

Drizzle some Hollandaise sauce over the casserole, but save some aside for drizzling over individual pieces. Sprinkle paprika over the casserole and serve.