Eggs Benedict Breakfast Bake

INGREDIENTS

• 6 English muffins
• 12 slices Canadian bacon
• 1 cup milk
• 4 eggs
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fresh chives, snipped, optional

FOR THE HOLLANDAISE SAUCE:

• 3 egg yolks
• 1 tablespoon lemon juice
• 10 tablespoons unsalted butter, melted, but still warm
• 1/2 teaspoon Kosher salt

PREPARATION

1. Preheat oven to 350°F.
2. Separate English muffins and line them up vertically in a baking dish. Tuck slices of Canadian bacon in between the muffin halves.
3. In a medium bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, and salt.
4. Pour evenly over muffins in baking dish. Cover dish tightly with foil and bake 30 minutes. Uncover and bake 30 minutes more.
5. During the last few minutes of baking, prepare the Hollandaise sauce:
6. Add egg yolks, lemon juice, and salt to a blender and blend at medium-high speed until lightened in color, about 30 seconds.
7. Lower blender speed and slowly drizzle in melted butter. Continue blending until all butter is incorporated.
8. Adjust lemon juice and salt as needed, drizzle over casserole, and enjoy! Sprinkle with fresh chives before serving, if desired.