1-First, grease a 9×13 inch casserole dish with butter or non-stick spray to keep everything from sticking.

2-Then, chop the Canadian bacon into bite-size pieces and spread half of it on the bottom of the dish for a savory base.

3-Next, split the English muffins with a fork, toast them until they’re golden, butter them lightly, and chop into 1-inch pieces before layering half over the Canadian bacon.

4-Repeat the layering with the remaining Canadian bacon and English muffin pieces to build that classic eggs benedict vibe.

5-In a large bowl or stand mixer, whisk together 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 everything is well mixed.

6-If you like, sprinkle 1 cup shredded Monterey Jack cheese over the layers for extra gooeyness.

7-Pour the egg mixture evenly over the layers and press down gently so the bread soaks up the liquid.

8-Cover with foil and refrigerate overnight or for at least 4 hours to let the flavors meld.

9-When you’re ready, preheat the oven to 375°F and bake covered for 35 minutes, then remove the foil and bake 10-15 minutes longer until it’s set and the edges are browned.

10-While the casserole bakes, make the hollandaise sauce by blending 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.

11-Slowly add 1/2 cup warm melted butter while the blender runs to get that smooth, creamy texture.

12-Serve the sauce drizzled over the casserole for a finishing touch that ties it all together.