1- First, grease a 9×13 inch casserole dish with butter or non-stick spray to keep things from sticking. This step is crucial it saves you from the headache of scraping later! Then, toast the English muffins and butter them before chopping into 1-inch pieces for that perfect base.

2-Okay, so you’re layering now: Start by adding half of the chopped Canadian bacon, followed by half of the English muffins, then repeat with the rest. In a large bowl, whisk together the 8 large eggs, 1 and 1/3 cups cream, 2/3 cup whole milk or any milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder until it’s all mixed well.

3-Building and Baking the Casserole: Pour that egg mixture evenly over your layers and press down lightly so the bread soaks it up. If you’re adding the optional 1 cup shredded Monterey Jack cheese, sprinkle it on top now. Cover with foil and pop it in the fridge for at least 4 hours or overnight that’s the secret to those flavors melding together.

4-When it’s time to bake, preheat your oven to 375°F. Bake covered for 35 minutes, then uncover and bake another 10-15 minutes until the center is set and the edges are nicely browned. For the hollandaise sauce, blend the 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of kosher salt on high for at least 30 seconds, then slowly add 1/2 cup melted butter while blending until smooth.

5-Drizzle the sauce over the casserole before serving. If you’re looking for more breakfast inspiration, check out our sausage breakfast casserole for another hearty option.