Ingredients
Equipment
Method
- Coat a 9x13 pan with nonstick cooking spray. Chop up the Canadian bacon into pieces.
- Split the English muffins and cut into 1-inch pieces.
- Sprinkle half of the Canadian bacon pieces into the bottom of the baking dish in an even layer, followed by the English muffin pieces, and topping with the remaining Canadian bacon pieces.
- In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika. Slowly pour evenly over the top of the English muffins. Press down gently with a wooden spoon or your hands to coat.
- Cover with foil and refrigerate for at least 5 hours, or overnight. Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 375°F. Keep the foil on and bake for 35 minutes. Uncover, bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Just before it’s done cooking, make the hollandaise. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until fully incorporated and thickened (but pourable.) Transfer the sauce to a gravy boat (or small ceramic creamer with a spout) and warm it up slightly in the microwave, but do not allow it to boil!
- Cut portions of the casserole and serve with some of the sauce, and garnish with chopped chives.
Notes
You can prepare the casserole base the day before serving. This allows the bread to soak up the egg mixture fully, resulting in a better texture when baked. This recipe is a good base if you need to adapt it for dietary needs, such as making it gluten-free by substituting gluten-free bread.