ADVERTISEMENT
Grease a 9x13-inch baking dish.
Scatter half of the chopped English muffins in the dish, followed by half of the chopped Canadian bacon.
Repeat with the remaining muffins and bacon to form a second layer.
2. Whisk the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, onion powder, salt, and pepper.
Pour the mixture evenly over the muffin and bacon layers.
Press down lightly with a spatula to ensure everything is soaked and coated.
3. Refrigerate Overnight (Optional but Recommended):
Cover the dish with plastic wrap and refrigerate overnight for best flavor and texture.
If you're short on time, let the casserole soak for at least 30 minutes before baking.
4. Bake the Casserole:
Preheat oven to 375°F (190°C).
Remove the casserole from the fridge while the oven heats.
Cover the casserole with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15–20 minutes, or until the center is set and the top is lightly golden.
5. Make the Hollandaise Sauce:
In a heatproof bowl, whisk together the egg yolks and lemon juice.
Place the bowl over a saucepan of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
Whisk constantly until the mixture begins to thicken.
6. Add the Butter:
Slowly drizzle in the melted butter, whisking vigorously until the sauce becomes thick and creamy.
Season with salt and a pinch of cayenne pepper to taste.
Keep the Hollandaise sauce warm until ready to serve.
7. Serve:
Spoon warm Hollandaise sauce over slices of the baked casserole.
Garnish with chopped chives and serve immediately.
Serving and Storage Tips:
ADVERTISEMENT
