Ingredients
Equipment
Method
- Coat a 9x13 inch pan with nonstick cooking spray. Dice the Canadian bacon.
- Split the English muffins and cut them into 1-inch pieces.
- Layer half of the Canadian bacon in the bottom of the baking dish. Add the English muffin pieces, then top with the remaining Canadian bacon.
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika. Pour this mixture evenly over the English muffins. Gently press down to ensure the pieces are coated.
- Cover the dish with foil and refrigerate for at least 5 hours, or preferably overnight. Remove from the refrigerator 30 minutes before baking.
- Preheat your oven to 375°F (190°C). Bake with the foil on for 35 minutes. Remove the foil and bake for another 15 minutes, or until a knife inserted near the center comes out clean.
- While the casserole finishes baking, prepare the hollandaise sauce. In a blender, combine the egg yolks, heavy cream, lemon juice, Dijon mustard, and cayenne pepper. Blend for about 10 seconds.
- With the blender running, slowly drizzle in the melted butter until the sauce is fully incorporated and thickened, but still pourable. Transfer the sauce to a gravy boat or small serving pitcher. Warm it slightly in the microwave, being careful not to let it boil.
- Cut portions of the casserole and serve with the warm hollandaise sauce. Garnish with fresh chopped chives.
Notes
This casserole is perfect for making ahead, allowing you to enjoy a stress-free brunch. The hollandaise sauce adds a rich, classic touch to this comforting dish.