Ingredients
Equipment
Method
For the Casserole
- Prepare a 9×13 inch casserole dish by greasing it with butter or spraying with non-stick spray.
- Chop the Halal beef bacon into bite-sized pieces. Spread half of the bacon across the bottom of the prepared dish.
- Split the English muffins with a fork, then toast the halves. Spread the toasted halves with butter and cut each into 1-inch pieces. Alternatively, broil the buttered muffin pieces on a baking sheet for 1–2 minutes per side until golden.
- Layer half of the chopped English muffin pieces over the bacon in the casserole dish. Sprinkle the remaining bacon over these, followed by the rest of the muffin pieces to create two layers of each.
- In a large bowl or stand mixer, whisk together 8 eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until fully blended.
- If desired, sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
- Pour the egg mixture evenly over the English muffins and bacon, ensuring the liquid is distributed throughout.
- Cover the casserole securely with foil and refrigerate overnight or for at least 4 hours to allow the flavors to meld.
- Before baking, remove the casserole from the fridge and let it sit while preheating the oven to 375°F (190°C). Ensure it remains covered with foil.
- Bake the casserole at 375°F for 35 minutes. Take off the foil and continue baking for 10–15 additional minutes, or until the center is set and no liquid egg remains. A knife inserted should come out clean.
For the Sauce
- To make the hollandaise, add egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt to a blender. Blend on high for at least 30 seconds to heat and emulsify the yolks.
- Melt the butter in the microwave until mostly liquid but not hot. Stir until fully melted and just warm.
- With the blender running, slowly pour the warm melted butter through the small opening in the blender lid. Continue blending until the sauce becomes smooth and creamy.
- Spoon or drizzle the hollandaise sauce over the casserole immediately before serving. You may serve the sauce with individual portions or pour over the whole casserole, as preferred.
To Store
- Refrigerate leftover casserole in an airtight container for 4–5 days. Keep hollandaise sauce separate, as it does not reheat well in the microwave.
- To rewarm the hollandaise sauce, place its container in a bowl of hot or gently simmering water and stir until heated through.
Notes
You can assemble this casserole up to a day ahead; for best texture, do not soak for more than 24 hours. Turkey bacon, Canadian bacon, or even sautéed mushrooms can be used if Halal beef bacon isn't available, but the flavor will change. Toast the English muffins until golden brown to prevent sogginess after soaking overnight. For serving, pair with fresh fruit or sautéed greens to balance the richness. Store hollandaise sauce separately and reheat only by placing in hot water, never in the microwave, to prevent curdling. Freezing either the unbaked casserole or hollandaise is not recommended as it affects texture, but baked casserole leftovers can be frozen if needed.