Eggs Benedict Casserole

Directions

1. Heat oven to 375°F. Coat a 9×13 baking dish with cooking spray; set aside.

2. Layer half the diced English muffins across the bottom of the prepared baking dish. Layer half of the diced Canadian bacon over the top. Repeat.

3. Whisk eggs, milk, melted butter, onion powder, garlic powder, ground mustard, salt and pepper in a large bowl until well combined. Pour the egg mixture over the English muffin and Canadian bacon in the prepared baking dish. Cover tightly with foil.

4. Bake for 30 minutes. Remove the foil and bake uncovered until center of casserole is set, about 15 minutes more.

5. Remove from oven and let cool 5 minutes before serving.

6. Meanwhile, gently heat the hollandaise sauce in a small saucepan over medium-low heat until warmed, being careful not to let it simmer. Alternatively, you can heat it in a dish in the microwave in 15-second increments, stirring after each one.

7. Drizzle the warmed hollandaise sauce over each piece before serving. If desired, garnish with chives and/or a dash of paprika.

8. Overnight Option: After Step 3, cover the prepared unbaked casserole with foil and place in the fridge overnight. When ready to bake, remove from the fridge and place the foil-covered casserole in a preheated 375°F oven for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.