Source: https://ohioeggs.com/recipes/eggs-benedict-overnight-casserole/

Eggs Benedict Overnight Casserole

grocery Prep: 10min

timer Cook: 50min

restaurant 8-10 servings

8 toasted whole English muffins, split and cut into ½- inch pieces

12 ounces of Canadian bacon, roughly chopped

8 large eggs

1 cup of whole milk

1 cup of half and half

½ tsp smoked paprika

2 tbsp finely diced chives

Salt and pepper to taste

Coat a 9x13 cooking pan with cooking spray.
Evenly spread the Canadian bacon and English muffin pieces. Toss to distribute evenly.
In a large bowl whisk together the eggs, whole milk, half and half, smoked paprika, salt and pepper and chives.
Pour mixture from bowl over the Canadian bacon and English Muffins, making sure to cover all ingredients.
Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 375 degrees. Bake casserole covered for 35 minutes.
Remove foil and bake for an additional 15 minutes or until a knife inserted in center comes out clean.
During the last 15 minutes of baking prepare Hollandaise sauce per the recipe found here!
Serve immediately with hollandaise sauce.