A cozy and flavorful twist on classic Eggs Benedict, this casserole combines the ease of a breakfast bake with beloved brunch flavors. Hearty English muffins and smoky Canadian bacon are layered and soaked in a rich egg‑milk custard, then baked to golden perfection. Topped with warm hollandaise sauce, it delivers all the brunchy goodness with minimal effort—ideal for leisurely weekend mornings or feeding a crowd. Prep it the night before and bake it fresh in the morning for a stress‑free, delicious start to your day.

Ingredients (makes ~10 servings)

Casserole

• Cooking spray
  
  

• 2 cups milk
  
  

• 8 large eggs
  
  

• 3 green onions, chopped
  
  

• 1 tsp onion powder
  
  

• 1 tsp salt
  
  

• ¾ lb (12 oz) Canadian bacon, diced
  
  

• 6 English muffins, cut into ½‑inch cubes
  
  

• ½ tsp paprika
  
  

Hollandaise Sauce

• 1 cup milk
  
  

• 1 package Hollandaise sauce mix (≈0.9 oz)
  
  

• ¼ cup butter
  
  

Directions

1. Prep dish & custard – Grease a 9×13-inch baking dish. In a bowl, whisk together milk, eggs, green onions, onion powder, and salt until smooth.

2. Layer – Spread half the Canadian bacon in the dish, then half the English muffins cubes. Repeat layers. Pour the custard mixture over. Cover and refrigerate 8 hours or overnight. 

3. Bake – Preheat oven to 375 °F (190 °C). Uncover, sprinkle with paprika, cover with foil. Bake 30 min. Remove foil; bake an additional 15 min until set.
   
   

4. Prepare sauce – While casserole bakes, whisk milk and Hollandaise mix in a saucepan. Add butter; bring to a boil. Simmer 1 min until thickened.
   
   

5. Serve – Slice casserole into 10 portions, drizzle with warm hollandaise sauce, and enjoy!
   
   

Nutrients (per serving ≈1/10 casserole)

• Calories: ~281 kcal
  
  

• Fat: 14 g
  
  

• Carbohydrates: 21 g
  
  

• Protein: 18 g