Eggs Benedict Casserole

**can also be made using muffin tin cups**

6 English muffins

10 -12 oz Canadian bacon (2 packages, or use diced ham) or other type of breakfast meat

8 large eggs

2 cups reduced-fat milk (or whole milk)

1 tsp onion powder

cooking spray

1⁄2 tsp paprika

2 -3 cups prepared hollandaise sauce 

Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.

Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. 

Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.

Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.

While casserole bakes, make prepared Hollandaise Sauce. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.

Calories 208.4

Total Fat 7.5 g

Saturated Fat 2.8 g

Cholesterol 168 mg

Sodium 635 mg

Total Carbohydrate 18.5 g

Dietary Fiber 1.3 g

Sugars 3.9 g

Protein 16 g