- 1 pound Canadian bacon, diced (leftover fully cooked ham can be used instead)
- 6 English muffins, diced
- 8 eggs
- 2 cups half-and-half or milk
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
- pinch of salt
- Butter a 2 1/2 quart baking dish.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon.
- In a mixing bowl, whisk the eggs with the half-and-half, onion powder, salt, pepper and paprika.
- Pour the egg mixture over the casserole.
- Cover baking dish with plastic wrap and refrigerate overnight.
- In the morning, heat the oven to 375F.
- Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes or until the eggs are barely set.
- Remove foil and continue to bake the casserole for an additional 15-20 minutes or until eggs are completely set.
- Remove from the over and let cool slightly while making the hollandaise sauce.
- Place the egg yolks and lemon juice in a stainless steel bowl. With an electric hand mixer, whisk until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan with very little simmering water (the water should not touch the bottom of the bowl) and continue to whisk rapidly slowly drizzling in the melted butter.
- Whisk until the sauce is thickened and doubled in volume.
- Remove the bowl from the heat and stir in the salt.
- Serve hot over the casserole.