1. Preheat and Prepare the Baking Dish

• Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This will ensure that the casserole doesn’t stick to the sides and that it comes out easily once baked.

2. Assemble the Casserole Base

• Cut your English muffins into cubes (about 1-inch pieces). Place them in an even layer in the bottom of your prepared baking dish.
• Slice the Canadian bacon into strips and layer it evenly over the English muffin cubes. You can also scatter small bits of bacon or even use crumbled turkey bacon if you prefer.

3. Make the Egg Mixture

• In a large bowl, whisk together the eggs, half-and-half, melted butter, garlic powder, salt, and pepper until smooth. The mixture should be well combined, with no visible streaks of egg or butter.
• Pour this egg mixture evenly over the layered muffins and Canadian bacon in the baking dish. Use a spoon to gently press the muffins down so they soak up the egg mixture.

4. Add the Cheese

• Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. The cheese will melt during baking and create a deliciously gooey layer.

5. Let it Soak

• Cover the baking dish with foil and let it sit in the fridge for about 30 minutes. This allows the egg mixture to soak into the muffins, which helps everything cook together evenly and results in a softer texture.

6. Bake the Casserole

• Once your casserole has soaked, place it in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. You can check if it’s done by inserting a knife into the center; it should come out clean.

7. Make the Hollandaise Sauce

• While your casserole is baking, it’s time to prepare the hollandaise sauce. In a medium heatproof bowl, melt the unsalted butter in the microwave or on the stove.
• In a separate bowl, whisk the egg yolks until they’re pale and thickened. Add the lemon juice and a pinch of salt, and whisk again until well combined.
• Slowly drizzle the melted butter into the egg mixture while constantly whisking. This is key to making sure the sauce emulsifies properly. Keep whisking until the sauce is thick and smooth.

8. Finish and Serve

• Once your casserole is out of the oven, drizzle the hollandaise sauce over the top, letting it cascade down the sides. Serve immediately while it’s still warm and bubbly.