Eggs Benedict Breakfast Casserole

This recipe is AMAZING. We had it for breakfast this morning at our young women leadership training overnighter. Holy cow. I want more just thinking about it. You make it the night before then pop in the oven the next morning. Another leader made it and I wish I took a photo. It was beautiful as well as delicious! She used the small diced ham instead of large Canadian bacon slices. I prefer that myself. You could serve this with or without the sauce. But the sauce is also incredible. This is a new favorite!

Recipe originally found HERE.

6 English Muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham) 
8 large eggs
2 cups milk  
1 teaspoon onion powder  
cooking spray  
1/2 teaspoon paprika
easy hollandaise sauce

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

1. 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.
2. 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.
3. 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.
4. While casserole bakes, make Easy 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.
5. Makes 10 servings.
6. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.