Eggs Benedict Casserole

Instructions

1. Prepare the casserole base
   Grease a 9x13-inch baking dish. Spread half of the English muffin cubes in the dish, top with half of the Canadian bacon, then repeat with remaining muffin cubes and Canadian bacon. Press down lightly to compact.
2. Create the egg mixture
   In a large bowl, whisk together eggs, milk, onion powder, garlic powder, paprika, salt, and pepper until well combined. Pour this mixture evenly over the English muffins and Canadian bacon in the baking dish.
3. Rest and refrigerate
   Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the egg mixture to soak into the English muffins.
4. Bake the casserole
   Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and let stand at room temperature for about 30 minutes. Bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown.
5. Prepare the hollandaise sauce
   While the casserole is baking, make the hollandaise sauce. In a blender, combine egg yolks and lemon juice. Blend on high for 5 seconds. With the blender running, slowly drizzle in the hot melted butter until the sauce thickens. Add cayenne pepper and blend for another 5 seconds.
6. Serve
   Remove the casserole from the oven and let it stand for 5 minutes. Cut into squares, drizzle with hollandaise sauce, and garnish with chopped chives before serving.