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 all pieces are coated.
- Cover the dish with foil and refrigerate for at least 5 hours, or overnight. Remove from the refrigerator 30 minutes before baking.
- Preheat your oven to 375°F. 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. In a blender, combine the egg yolks, 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 serving dish and warm slightly in the microwave, being careful not to boil.
- Cut portions of the casserole and serve with the hollandaise sauce. Garnish with chopped chives.
Notes
This casserole is perfect for making ahead, making your brunch hosting stress-free. The overnight refrigeration allows the flavors to meld beautifully.