Spray a 9x13-inch baking dish with non-stick cooking spray
Split the English muffins in half and then cut them into about 1-inch cubes. Spread the cut English muffins evenly in the baking dish
Heat the olive oil in a large sauté pan over medium-high heat. Add the Canadian bacon pieces and sauté, stirring often, until golden brown all over
Scatter half of the cooked Canadian bacon over the English muffin cubes
Combine the eggs and milk in a large mixing bowl and whisk until smooth. Season liberally with salt and pepper
Pour the egg mixture over the bread and top with the remaining Canadian bacon. Press down on the mixture to make sure that it is submerged
Cover and refrigerate overnight or up to 24 hours
Thirty minutes before you are ready to bake, remove the casserole from the refrigerator, uncover it and let it sit at room temperature. Preheat the oven to 350F
Bake the casserole for 1 hour; place a loose piece of aluminum foil over the casserole during the last 15 minutes of baking if it is getting to brown. Serve with Blender Hollandaise
For the Hollandaise, place the egg yolks, cream, lemon juice and seasonings in a blender and blend until the mixture is frothy
With the blender running, SLOWLY pour the HOT melted butter into the egg mixture
The sauce will thicken as the butter blends with the egg yolks
Adjust the seasoning and serve immediately
Ingredients
6 whole English Muffins
1/2 lb thick cut Canadian bacon, cut into 1-inch pieces
10 large eggs
1 cup whole milk
Salt and ground pepper, to taste
Chopped chives, to taste
For Hollandaise: 8 egg yolks
For Hollandaise: 1 tbsp whipping cream
For Hollandaise: 2 tbsp fresh lemon juice
For Hollandaise: salt & ground white pepper, to taste
For Hollandaise: dash of hot sauce
For Hollandaise: 1 pound Land O' Lakes Unsalted Butter, melted and hot
