Eggs Benedict Breakfast Bake

Acquire the necessary components for this dish.

Apply a non-stick coating to a 9x13-inch baking container using cooking spray.

Combine the ingredients in a single bowl: Whisk milk, eggs, green onions, onion powder, and salt until they are perfectly blended. Set the mixture aside for later use.

Layer half of the Canadian bacon in the prepared baking container. Cover it with English muffins, then add the remaining Canadian bacon on top. Pour the egg mixture over everything and seal the container with plastic wrap, allowing it to chill in the refrigerator for 8 hours or overnight.

Preheat your oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the container and sprinkle the casserole with paprika. Cover it again with aluminum foil.

Bake the casserole in the preheated oven until the eggs are almost set, approximately 30 minutes. Remove the foil and continue baking until the eggs are fully cooked, around 15 more minutes.

As the casserole nears completion baking, prepare the sauce: Whisk together the remaining milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring constantly, until it reaches boiling point. Reduce the heat to medium-low and simmer, stirring frequently, until it thickens, about 1 minute.

Cut the casserole into 10 portions. Drizzle warm sauce over each piece.