OVERNIGHT EGGS BENEDICT CASSEROLE

• 2 (6 oz.) pkg. Canadian bacon, chopped, divided

• 6 English muffins, split and cut into 1 in. cubes

• 8 large eggs

• 1/2 tsp. onion powder

• 1/4 tsp. garlic powder

• 1/4 tsp. paprika

• Salt & pepper

• 2 c. milk (not skim)

• Minced fresh chives or parsley

Spray a 9×13 inch baking dish with non-stick cooking spray.

Sprinkle 1/2 the bacon into an even layer in the baking dish.

Top with English muffins, then sprinkle top evenly with the remaining bacon.

In a large mixing bowl (preferably one with a pouring spout), whisk together eggs, onion powder, garlic powder and paprika, stirring vigorously until blended.

Mix in a few pinches of salt, pepper and milk until well blended. Slowly and evenly pour egg mixture over casserole working to coat the muffins evenly.

Cover with plastic wrap and chill in the refrigerator overnight.

In the morning, preheat oven to 375 F.

Remove the casserole from the refrigerator and let rest while oven is preheating or for at least 15 minutes.

Remove the plastic wrap, then cover baking pan with tin foil.

Bake for 30 minutes, then uncover.

Continue to bake until a knife inserted into the centre of the casserole comes out clean, about 15 to 20 minutes longer.

Serve immediately with your favorite hollandaise sauce.