Eggs Benedict Casserole

Instructions

1. 01

   Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, place 1 tablespoon unsalted butter in a 9x13-inch baking dish and let sit at room temperature until softened. Split 6 English muffins, cut into 1-inch pieces, and place on a rimmed baking sheet in a single layer.

2. 02

   Bake the English muffins until lightly toasted, 10 to 12 minutes. Let cool for at least 15 minutes. Meanwhile, coat the bottom and sides of the baking dish with the butter. Cut 8 slices Canadian bacon into 1-inch pieces.

3. 03

   Add the English muffins and bacon to the baking dish, toss to combine, and arrange into an even layer.

4. 04

   Place 8 large eggs, 2 cups whole or 2% milk, 1 teaspoon mustard powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl and whisk until no streaks of egg remain. Pour into the baking dish. Let sit at room temperature for at least 30 minutes or up to 1 hour, or cover and refrigerate for up to 24 hours.

5. 05

   Arrange a rack in the middle of the oven and heat the oven to 375ºF. Let the casserole sit at room temperature while the oven is heating if it was refrigerated.

6. 06

   Uncover the casserole and bake until the custard is just set and the top is golden-brown, 35 to 40 minutes. Meanwhile, pick leaves from 5 fresh parsley sprigs and finely chop until you have about 1 tablespoon. Make the hollandaise if needed.

7. 07

   Let the casserole cool for 10 minutes. Sprinkle the parsley over the casserole and dollop or spoon about 1/3 cup of the hollandaise sauce onto the top. Serve with the remaining hollandaise on the side.

8. 08

   Make ahead: The casserole can be assembled, covered, and refrigerated for up to 24 hours before baking. Let sit at room temperature while the oven is heating. Uncover before baking.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.