Grease a 9×13 inch casserole dish with butter.

Chop all the Canadian bacon into bite size pieces. Add half to the bottom of the casserole dish and spread out.

Toast each half of the English muffins spread with butter, and then chop them all into bite size pieces.

Add half of your English muffin pieces to the casserole dish, on top of the Canadian bacon. Repeat the layers: add the remaining Canadian bacon, then add the rest of the English muffins.

Make the egg mixture. In a large bowl or stand mixer, whisk together 8 eggs, 1 ⅓ cups cream, ⅔ cup milk, 1 teaspoon kosher salt, ½ teaspoon seasoned salt, ½ teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon mustard powder until well mixed.

Pour the egg mixture evenly over the English muffins and Canadian Bacon.

Cover well with foil and refrigerate overnight, or for at least 4 hours.

Remove from the refrigerator while you preheat the oven to 375 degrees F.

Bake covered with foil at 375° for 35 minutes. Remove the foil and continue baking at 375 for 10-15 minutes longer or until the center is set. If a knife stuck into the center comes out clean with no wet egg mixture on it, it's done.

Make the hollandaise sauce.

Add 4 egg yolks, ½ cup cream, 2 tablespoons lemon juice, ½ teaspoon Dijon mustard, ⅛ teaspoon cayenne pepper, and a dash of salt to a blender. Blend on high for at least 30 seconds.

Melt ½ cup butter.

With the blender running, add the butter SLOWLY into the small opening on the lid of your blender. Keep blending until all the butter is added and the mixture looks smooth and creamy.

I prefer to drizzle the sauce over individual portions, but you can spoon it over the entire casserole if you prefer.

Enjoy!