Eggs Benedict Casserole

Instructions

1. Open the English muffins and place on a large baking sheet. Turn the oven on to broil and cook the English muffins until lightly toasted on each side. Cool and cut into ½-inch cubes.
2. Spray a 9x13 baking dish with cooking spray (or grease with butter). Place English muffins in the bottom and top with Canadian bacon & green onions.
3. Add eggs, milk, and seasonings to a large bowl and whisk until well combined. Gently spoon the egg mixture over the English muffins.
4. Sprinkle with cornmeal and cover with foil. Refrigerate for at least 4 hours or overnight.
5. Place the pan on the counter while the oven preheats to 350°F.
6. Bake covered for 30 minutes. Remove foil and bake an additional 20-25 minutes or until a knife inserted in the center comes out clean.
7. While the casserole is baking, prepare hollandaise sauce according to recipe or package directions.
8. Allow resting 10 minutes before cutting. If desired, poach additional runny eggs to place on top while the casserole bakes (see notes below).
9. Cut into squares and serve with Hollandaise sauce and additional paprika if desired.