Begin by greasing a 9x13-inch baking dish with cooking spray or butter, ensuring every corner is coated to prevent sticking.

In a large mixing bowl, whisk together 2 cups of milk, 8 large eggs, 3 chopped green onions, 1 teaspoon of onion powder, and 1 teaspoon of salt.

Layer half of the diced Canadian bacon in the greased baking dish, followed by all the diced English muffins, then sprinkle the remaining Canadian bacon over the muffins.

Pour the egg mixture evenly across the layers, ensuring it soaks into the bread and bacon.

Cover the casserole tightly with plastic wrap or foil and refrigerate for at least 8 hours, preferably overnight.

Preheat the oven to 375°F (190°C). Uncover the casserole, sprinkle with ½ teaspoon of paprika, and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes.

In a small saucepan over medium heat, combine 1 cup of milk with a packet of Hollandaise mix, adding ¼ cup of butter until the sauce thickens.

Remove the casserole from the oven, let it cool for a few minutes, slice into 10 portions, and drizzle with Hollandaise sauce.