Eggs Benny Bake

Ingredients:

Casserole:

• 2 cups (473 ml) milk
• 8 large eggs
• 3 stalks green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4-pound Canadian bacon, cut into 1/2-inch pieces
• 6 English muffins, cut into 1/2-inch pieces
• 1/2 teaspoon ground paprika

Bulk Barn's Hollandaise Sauce:

• 167 ml of cold water
• 1/3 Cup (84 g) of butter
• 1/3 Cup (44 g) of Bulk Barn Hollandaise sauce mix (or adjust to taste)

Directions:

1. Prepare Ingredients: Gather all ingredients. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray.
2. Assemble the Casserole: In the baking dish, whisk together the milk, eggs, green onions, onion powder, and salt until well combined.
3. Add the Layers: Mix in the diced English muffins, ensuring they are well-coated in the egg mixture. Sprinkle half the Canadian bacon evenly across the mixture, stir lightly to combine, then add the rest on top.
4. Bake the Casserole: Sprinkle the casserole with paprika, cover with aluminum foil, and bake for 30 minutes until the eggs are almost set. Remove the foil and bake for another 15 minutes until fully set.
5. Prepare the Sauce: While the casserole bakes, melt the 84 g of butter in a saucepan over low heat. Remove from heat, blend in the Hollandaise sauce mix, and gradually add of the cold water. Stir constantly while cooking. Once the sauce reaches a boil, remove it from the heat.
6. Drizzle & Serve: Once the casserole is baked, drizzle the Hollandaise sauce generously over the entire dish. Slice into your desired number of servings, adding an extra drizzle of sauce to each plate when served. Enjoy!