Ingredients:
- 2 Tbsp. butter
- 6 English muffins
- 8 slices Canadian bacon
- 8 large eggs
- 2 cups whole or 2% milk
- 1 tsp. dried mustard powder
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 5 sprigs fresh parsley
- 1 recipe Hollandaise sauce
Directions:
- Arrange a rack in the middle of the oven and heat oven to 375 F. Place the butter in a 9-by-13-inch baking dish and let sit at room temperature until softened.
- Split six English muffins, cut into 1-inch pieces and place on a rimmed baking sheet in a single layer. Bake the English muffins until lightly toasted, 10 to 12 minutes. Let cool for at least 15 minutes.
- Meanwhile, coat the bottom and sides of the baking dish with the soft butter. Cut eight slices of Canadian bacon into 1-inch pieces. Add the English muffins and bacon to the baking dish, toss to combine, and arrange into an even layer.
- Place eggs, milk, mustard powder, paprika, garlic powder, salt and pepper in a large bowl and whisk until no streaks of egg remain. Pour into the baking dish. Let sit at room temperature for at least 30 minutes or up to 1 hour or cover and refrigerate overnight.
- Arrange a rack in the middle of the oven and heat oven to 375 F. If the casserole was refrigerated, let it sit at room temperature while the oven is heating.
- Uncover casserole and bake until the custard is just set and the top is golden-brown, 35 to 40 minutes.
- Meanwhile, pick leaves from five fresh parsley sprigs and finely chop until you have about 1 tablespoon. Make the hollandaise if needed. Let the casserole cool for 10 minutes.
- Sprinkle the parsley over the casserole and dollop or spoon about 1/3 cup of the hollandaise sauce onto the top.
- Serve with the remaining hollandaise on the side.
