Step 1

1️⃣ Prepare the Casserole Dish: Grease a 9×13 inch casserole dish with butter, or spray with non-stick spray.

Step 2

2️⃣ Layer the Chicken Ham and English Muffins: Chop all the chicken ham into bite-sized pieces. Spread half of the chopped chicken ham in the bottom of the casserole dish. Split the English muffins with a fork, toast each half, spread with butter, and then chop into 1-inch pieces. Add half of the muffin pieces over the chicken ham in the dish. Repeat with the remaining chicken ham and English muffin pieces.

Step 3

3️⃣ Make the Egg Mixture: In a large bowl, whisk together 8 eggs, 1 & 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon mustard powder. Beat until well mixed. 🥄

Step 4

4️⃣ Assemble the Casserole: Sprinkle 1 cup of shredded Monterey Jack cheese (optional) over the top. Pour the egg mixture evenly over the English muffins and chicken ham.

Step 5

5️⃣ Refrigerate: Cover the casserole with foil and refrigerate overnight, or for at least 4 hours.

Step 6

6️⃣ Bake: Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven preheats. Bake the casserole, covered with foil, for 35 minutes. Remove the foil and continue baking for another 10-15 minutes, until the center is set. A butter knife inserted into the center should come out clean.

Step 7

7️⃣ Make the Hollandaise Sauce: In a blender, add 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt. Blend on high for at least 30 seconds. Melt 1/2 cup butter until just warm, not hot. With the blender running, slowly drizzle the melted butter into the egg mixture until smooth and creamy.

Step 8

8️⃣ Serve: Drizzle the hollandaise sauce over individual portions of the casserole, or spoon it over the entire dish. Enjoy!

Step 9

9️⃣ Store Leftovers: Store any leftover casserole in an airtight container in the fridge for 4-5 days. Store the hollandaise sauce separately and reheat by placing the container in a bowl of very hot or simmering water. Avoid reheating the sauce in the microwave as it may curdle.