Ingredients
Scale
- 6 English muffins, split and toasted
- 8 slices of Canadian bacon
- 12 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley (optional for garnish)
For the hollandaise sauce:
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Casserole Base: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Cut the toasted English muffins into halves or quarters and layer them evenly in the prepared dish. Arrange the Canadian bacon slices on top of the muffins.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and pepper until well combined. Pour this egg mixture over the English muffins and bacon, making sure the bread soaks up the liquid. Press gently with a spoon to help it absorb the liquid.
- Add the Cheese: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the casserole.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 35-40 minutes, or until the eggs are set and the casserole is slightly golden on top. Remove the foil in the last 10 minutes of baking to allow the top to brown.
- Prepare the Hollandaise Sauce: While the casserole is baking, make the hollandaise sauce. In a small saucepan, whisk together the egg yolks, melted butter, lemon juice, salt, and pepper over low heat. Continue whisking until the sauce thickens and becomes smooth. Be careful not to overheat or scramble the eggs. Once thickened, remove from heat.
- Serve: Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the hollandaise sauce over the top of the casserole. Garnish with chopped fresh parsley if desired.
- Enjoy: Slice and serve warm for a delicious brunch!