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. Sprinkle half of the Canadian bacon pieces into the bottom of the baking dish in an even layer. Add the English muffin pieces, followed by the remaining Canadian bacon pieces.
- In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika. Pour this mixture evenly over the top of the English muffins. Gently press down with a wooden spoon or your hands to ensure the muffin 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). Keep the foil on and bake for 35 minutes. Remove the foil and bake for an additional 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 to your taste. Cover and blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until the sauce is fully incorporated and has thickened but is still pourable.
- Transfer the hollandaise sauce to a gravy boat or a small ceramic creamer with a spout. 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 before serving.
Notes
This casserole is best served immediately after baking. The hollandaise sauce can be made ahead and gently reheated.