Lightly grease a 9x13inch baking dish. Preheat oven to 375 degrees.
Place cubed English Muffins in an even layer in the casserole dish. Place in oven and lightly brown for 5-7 minutes while you prepare the eggs.
In a large bowl, whisk together the eggs, cream, chives, parsley, onion powder, salt, and pepper. Set aside.
Remove baking dish with English muffins from the oven. Sprinkle with cubed Canadian bacon (or ham), then pour egg mixture over top.
Make sure all the English Muffin cubes are covered with egg, pressing down as needed.
Cover dish with tin foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until done. The casserole is done when the eggs are set, and no longer runny.
While the Eggs Benedict casserole is baking, prepare Blender Hollandaise Sauce. Set aside.
When the casserole is fully cooked, remove from oven, cut into serving size pieces and pour Hollandaise sauce over top. If you want to skip this step, you can use store bought Hollandaise, or cover the casserole with shredded Mozzarella cheese for the last 5 minutes of baking time.