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Grease a 9x13-inch baking dish with cooking spray and set aside.
Make the casserole: Add oil to a large pan over medium heat, then cook bacon until browned, stirring occasionally. Set aside.
Beat eggs in a large bowl.
Add milk, cream, paprika, salt, and pepper, and whisk to combine.
Scatter English muffin chunks evenly into the prepared baking dish.
Top evenly with bacon and scallions.
Pour egg mixture evenly over the casserole.
Wrap baking dish with plastic wrap and refrigerate for 8 hours (or up to 24 hours).
Preheat oven to 375 F.
Let casserole sit at room temperature for 15 minutes while the oven preheats.
Unwrap the casserole and bake for 50-55 minutes until golden brown.
Meanwhile, make the hollandaise: Melt butter in a small pot or in the microwave.
Add egg yolks and lemon juice to a blender and process for a few seconds to combine.
Slowly stream the warm melted butter into the egg mixture, blending until thickened and smooth.
Serve casserole warm, with hollandaise on the side for drizzling.