Ingredients:

  • 8 English Muffins, torn into 1-inch pieces
  • 1 lb Canadian Bacon, chopped
  • 8 large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Paprika
  • 4 large Egg Yolks
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 cup Unsalted Butter, melted and hot
  • 1 pinch Cayenne Pepper
  • 1/4 tsp Salt (for sauce)

Instructions:

  1. Grease a 9x13 inch baking dish. Layer half of the torn English muffins in the bottom, followed by half of the chopped Canadian bacon. Top with the remaining English muffins and the rest of the Canadian bacon.
  2. In a large mixing bowl, whisk together 8 eggs, whole milk, heavy cream, onion powder, 1/2 tsp salt, and paprika until well combined.
  3. Pour the egg mixture evenly over the muffins and bacon. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 12 hours.
  4. Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven heats to take the chill off.
  5. Bake the casserole covered with foil for 35 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and the center is set.
  6. While the casserole rests, prepare the hollandaise. Place 4 egg yolks, lemon juice, 1/4 tsp salt, and cayenne pepper in a high-speed blender. Pulse once to combine.
  7. With the blender running on low speed, slowly stream in the hot, melted butter until the sauce thickens into a velvety ribbon. Season with salt to taste and drizzle over individual servings.