Eggs Benedict Casserole

8 large eggs

2 cups milk

3 green onions, chopped

1 teaspoon onion powder

1 teaspoon salt

3/4 pound Canadian bacon

6 English muffins, cut in 1/2-inch pieces

1/2 teaspoon paprika

1 9-ounce package hollandaise sauce mix

1 cup milk

1/4 cup margarine

Spray 9-by-13-inch baking dish with cooking spray. Whisk eggs, 2 cups milk, green onions, onion powder and salt together in a bowl until well mixed. Layer half the Canadian bacon in the baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees. Sprinkle casserole with paprika; cover with foil and bake until eggs are nearly set, about 30 minutes. Remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low; simmer and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.