Transform the classic brunch favorite into an effortless, crowd-pleasing casserole! This all-in-one bake layers everything you love—toasty English muffins, savory Canadian bacon, and a fluffy egg custard—all crowned with a quick, blender hollandaise sauce. It’s the perfect centerpiece for a stress-free weekend breakfast or holiday gathering.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients
For the Bake:
- 6 English muffins, split
- 12 slices Canadian bacon
- 4 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Fresh chives, snipped (for garnish, optional)
For the Blender Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice, plus more to taste
- 10 tablespoons (1 ¼ sticks) unsalted butter, melted and still warm
- ½ teaspoon Kosher salt
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.