Eggs Benedict Casserole

Ingredients 6 English muffins torn into pieces 12 ounces Canadian bacon, chopped 8 large eggs 1⅓ cups cream 2/3 cup whole milk, or any milk 1 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon dried mustard powder 1 cup Monterey Jack HOLLANDAISE SAUCE: 4 large egg yolks 1/2 cup heavy whipping cream 2 tablespoons lemon juice ½ teaspoon Dijon mustard 1/2 cup butter, melted Minced chives, optional Directions Place half of the Canadian bacon in a greased 13x9-in. foil baking pan (do not use glass); top with English muffins and remaining Canadian bacon. In a large bowl, whisk eggs, cream, milk and seasonings; pour over top. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. If desired, sprinkle with chives.