1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Spread half of the English muffin pieces in the bottom of the dish.
4. Layer with half of the Canadian bacon, then repeat with remaining English muffins and bacon.
5. In a large bowl, whisk together the eggs, milk, onion powder, salt, and pepper.
6. Pour the egg mixture evenly over the muffin and bacon layers.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the eggs are set and the top is golden.
9. While the casserole is baking, prepare the hollandaise sauce. Melt the butter in a small saucepan over low heat.
10. In a blender, combine egg yolks, lemon juice, Dijon mustard, and cayenne pepper.
11. With the blender running on low, slowly drizzle in the melted butter until the sauce is thick and creamy.
12. Serve the casserole warm, drizzled with hollandaise sauce and a sprinkle of paprika.
Variations & Tips
For a vegetarian version, you can substitute the Canadian bacon with sautéed spinach or mushrooms. If you have picky eaters, consider adding a layer of shredded cheese between the muffin and bacon layers for extra flavor. You can also prepare the casserole the night before and bake it in the morning, making it a convenient option for busy mornings or holiday brunches.
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