Description
A hands-off, crowd-friendly bake that layers diced Canadian bacon and torn English muffins with a silky egg custard, finished with warm hollandaise and chopped parsley. Great for make-ahead brunches.
Ingredients
Scale
Protein & bread
- 1 lb Canadian bacon, cut into small cubes
- 6 English muffins, split and torn into ~1″ pieces
Custard
- 8 large eggs
- 2 cups whole milk
Seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika (for sprinkling before baking)
Finish
- 1 cup prepared hollandaise sauce (homemade or store-bought), warmed
- 2 tsp fresh parsley, minced
Instructions
- Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Scatter half of the diced Canadian bacon evenly across the bottom of the dish.
- Evenly distribute half of the torn English muffin pieces over the bacon.
- Layer the remaining bacon and then the rest of the muffin pieces so the pan has two even layers.
- In a large bowl, whisk the eggs with the milk, onion powder, salt, garlic powder, and black pepper until smooth and uniform.
- Pour the egg mixture slowly over the layered muffins and bacon, pressing gently with a spatula so the muffins soak up the custard. Bold tip: press down so dry pockets disappear — this helps ensure an even, custardy texture.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture and flavor.
- When ready to bake, preheat the oven to 375°F (190°C). Uncover the dish, dust the top lightly with paprika, and bake for 35–40 minutes, until the top is golden and the center is set.
- Warm the hollandaise gently according to package or recipe instructions. Let the casserole rest a few minutes after baking, then drizzle with warm hollandaise and finish with minced parsley. Serve in squares while hot.
Notes
- Quick notes & swaps
- Make-ahead: assemble and chill overnight. Bake the next morning for effortless brunch.
- Vegetarian option: replace Canadian bacon with sautéed spinach, mushrooms, or roasted red peppers.
- Lighter swap: use turkey bacon and low-fat milk to reduce richness.
- Storage: refrigerate leftovers up to 3 days; reheat in a low oven to preserve texture. Avoid freezing after baking — eggs can become watery.
- Bold tip: heat hollandaise just before serving so it stays silky and pourable.