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👩🍳 Instructions
1. Assemble the Base
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Take the split English muffins and line them up in the prepared dish, standing vertically. Tuck the slices of Canadian bacon snugly between the muffin halves.
2. Create the Custard
In a medium bowl, vigorously whisk together the 4 eggs and milk until fully combined. Whisk in the garlic powder, onion powder, paprika, salt, and pepper.
3. Bake the Casserole
Pour the egg custard mixture evenly over the muffins and Canadian bacon. Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30 minutes, or until the center is set and the top is golden.
4. Make the Quick Hollandaise
During the last 10 minutes of baking, prepare the sauce.
Add the egg yolks, 1 tablespoon of lemon juice, and ½ teaspoon of salt to a blender. Blend on medium-high for about 30 seconds until the mixture is pale and slightly thickened.
With the blender running on low, slowly drizzle in the warm melted butter in a thin, steady stream. The sauce will emulsify and thicken as you pour. Taste and adjust with more lemon juice or salt, if desired.
5. Serve and Garnish
Let the casserole rest for 5 minutes after removing it from the oven. Drizzle the warm hollandaise sauce generously over the top, garnish with fresh chives, and serve immediately.
Chef’s Tip: For the best results, use warm, freshly melted butter for the hollandaise—it helps the sauce emulsify perfectly. If your hollandaise becomes too thick, blend in a teaspoon of warm water to thin it to a drizzle-able consistency.
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