Eggs Benedict Casserole

This overnight eggs Benedict casserole is easy to make ahead for brunch, a special occasion, or even for house guests.

Prep Time: 25 mins

Cook Time: 45 mins

Total Time: 9 hrs 10 mins

Servings: 10

Gather the ingredients. Grease a 9×13-inch baking dish with cooking spray.
To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.
Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins. Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil.
Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.
To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.

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