Overnight Eggs Benedict Casserole

1. In the Square Mold, sprinkle half of the Canadian bacon into an even layer in baking dish, top with diced English muffins, then sprinkle top evenly with remaining half of Canadian bacon.
2. In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, Half & Half, onion powder garlic powder (if using) and whisk until well blended. Mix in a few pinches of salt and pepper.
3. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly.
4. Cover with Bonmat or plastic wrap and chill in refrigerator overnight.
5. The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes.
6. Remove plastic wrap if using then cover casserole dish with Bonmat or foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 – 20 minutes longer.

Prepare Hollandaise Sauce:
While the casserole rests:

1.  Using a Blender blend egg yolks and lemon juice until smooth.
2. Melt butter in microwave on stove top until butter is hot and foaming, almost boiling – careful not to burn it.
3. While the blender is running, very slowly drizzle in the hot melted butter until thick and creamy.

Serving:
Cut and serve individual portions using the Cake Server Knife or spatula place each serving, top with the Hollandaise Sauce and garnish with parsley and/or Paprika.