Butter a 9" x 13" baking dish.

Sprinkle half of the Canadian bacon pieces evenly in the bottom of the prepared baking dish, then sprinkle the English muffin pieces evenly on top and sprinkle the remaining Canadian bacon pieces on top of that.

Whisk together the eggs with the milk, onion powder, salt, pepper and paprika in a large mixing bowl, then pour the mixture evenly over the Canadian bacon/English muffin pieces in the baking dish (try to moisten all the English muffin pieces).

Cover with plastic wrap and refrigerate overnight.

When you're ready to bake the casserole in the morning, preheat the oven to 375 degrees F.

Remove the plastic wrap, then cover the casserole with aluminum foil.

Bake in the preheated oven for ~45 minutes, until the eggs are barely set.

Remove the foil from the casserole and continue baking uncovered for an additional 15-20 minutes, until the eggs are completely set.

When done, remove the casserole from the oven and allow to cool while you make the Hollandaise sauce.

Make Hollandaise sauce according to package directions. *Note: We like a decent amount of sauce on ours, so 2 packets made the perfect amount for us so every piece had enough sauce. If you prefer only a small amount of sauce, though, 1 packet would probably make enough.*

Cut the casserole into 10-12 squares and serve with the Hollandaise sauce (when I served it, I had the sauce separate in a gravy boat so people could put as little or as much as they wanted on their pieces).