Overnight Eggs Benedict
8 – 10 servings
6 Village Hearth Light English Muffins
2 Six ounce packages Canadian bacon
8 large eggs
2 cups milk
1 teaspoon onion powder
½ teaspoon paprika
2 – 3 cups prepared hollandaise sauce
Cut muffins into 1/2-inch cubes and Canadian bacon into 1/2-inch squares. Set aside. Beat the eggs in a large bowl, whisk in milk and onion powder.
Spray a 9-by-13-inch glass baking dish with cooking oil spray. Sprinkle half the Canadian bacon evenly in bottom of dish, then all of the English muffin cubes.
Top with the remaining Canadian bacon. Pour egg mixture over the casserole. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes.
Remove foil, return dish to the oven and continue to bake uncovered 20 minutes or until the eggs are set and the bacon on top begins to crisp. Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, prepare hollandaise sauce from packaged mix or your own recipe. To serve, cut casserole into squares and spoon on sauce.