English Muffin and Canadian Bacon Egg Bake
  • 5 English muffins, split
  • 4 tablespoons butter, softened
  • 8 ounces Canadian Bacon, about 12 slices (or substitute diced ham)
  • 10 large eggs
  • 1½ cups milk or ½ and ½
  • ½ cup mayonnaise, light is not recommended
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Frank's Hot Sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch dish with cooking spray. Spread the butter on the cut sides on of English muffins and cut them into 1 inch pieces; spread the muffin pieces in the bottom of the dish. The pieces won't be in a single layer, some will be overlapping a little.
  2. Cut the Canadian bacon into quarters and spread on top of the muffins.
  3. In a medium bowl, mix the eggs, milk or ½ and ½, mayonnaise, lemon juice, Frank's hot sauce, dry mustard and onion powder. Gently pour the egg mixture over the muffins and Canadian Bacon. Gently press down on the English muffins making sure they are coated with the egg mixture. Cover and place in the fridge overnight.
  4. In the morning take the casserole out of the fridge and let stand for 30 minutes at room temperature. Bake for about 45-50 minutes until the eggs are set. Tent with foil if the top of the casserole is getting too brown.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/english-muffin-and-canadian-bacon-egg-bake/