A delightful twist on the classic Eggs Benedict, this casserole combines the flavors of English muffins, Canadian bacon, and a creamy egg mixture, all topped with a luscious hollandaise sauce.
Cut the English muffins into small cubes and set them aside.
Using day-old muffins can help them absorb the egg mixture better.
Slice the Canadian bacon into bite-sized pieces and set aside.
Ensure even-sized pieces for consistent distribution in the casserole.
In a mixing bowl, whisk together the eggs, milk, and onion powder until well combined.
Whisking thoroughly ensures a uniform mixture for even cooking.
Grease a baking dish and layer half the Canadian bacon, followed by the muffin cubes, and then the remaining bacon.
Layering ensures each bite has a mix of ingredients.
Pour the egg mixture evenly over the layered ingredients. Cover with plastic wrap and refrigerate overnight.
Refrigerating allows the flavors to meld and the bread to absorb the liquid.
Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator, sprinkle paprika on top, cover with foil, and bake for 40 minutes.
Covering with foil prevents the top from over-browning during initial baking.
Remove the foil and bake uncovered for an additional 20 minutes until the eggs are set and the top is golden.
Baking uncovered at the end gives a nice crust to the casserole.
Prepare the hollandaise sauce according to your preferred recipe or use a store-bought version.
Warm the sauce gently to avoid curdling.
Let the casserole rest for 5 minutes before slicing and serving. Drizzle each portion with hollandaise sauce.
Resting allows the casserole to set, making it easier to slice neatly.
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