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 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 to your taste. Blend for about 10 seconds. With the blender running, slowly add 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. 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 chopped chives.
Notes
This casserole is a wonderful base that can be adapted for various dietary needs. For a gluten-free version, you can use gluten-free English muffins or a gluten-free bread. Ensure all ingredients used are compliant with any specific dietary restrictions you are managing.