Eggs Benedict Casserole

Directions

1. Preheat oven to 375°F.
2. Split English Muffins with hands or a fork. Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions. Place English Muffin tops on with the nooks and crannies yumminess facing out.
3. In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly.
4. Crack remaining eggs one at a time and gently place on top of each Muffin. Season with salt & pepper.
5. Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.
6. Remove from heat and top with Hollandaise sauce and chives.