01 -
Lightly oil or spray a 9x13-inch (23x33 cm) pan with butter or cooking spray.
02 -
Mix eggs, milk, onion powder, green onions, and salt in a big bowl until smooth.
03 -
Put half of the Canadian bacon pieces in the pan you prepped. Arrange the diced English muffins over that layer, then spread the rest of the bacon on top. Pour the egg mixture on evenly to soak it all.
04 -
Cover the pan tightly with plastic wrap and stick it in the fridge for at least 8 hours or overnight.
05 -
Turn your oven on to 375°F / 190°C right before baking.
06 -
Take off the plastic cover, sprinkle the paprika across the top, and wrap the pan with foil. Bake for 30 minutes covered, then uncover and bake for another 15 minutes, until eggs are firm.
07 -
During baking, stir up milk and Hollandaise mix in a pot over medium heat. Toss in the butter and keep stirring till it boils. Lower the heat to medium-low, stir for another minute, and let it thicken.
08 -
Cut the casserole into 10 pieces. Place on plates and pour the warm Hollandaise sauce over each slice just before serving.