#1 Spray a 9x13-inch baking dish with non-stick cooking spray #2 Split the English muffins in half and then cut them into about 1-inch cubes. Spread the cut English muffins evenly in the baking dish #3 Heat the olive oil in a large sauté pan over medium-high heat. Add the Canadian bacon pieces and sauté, stirring often, until golden brown all over #4 Scatter half of the cooked Canadian bacon over the English muffin cubes #5 Combine the eggs and milk in a large mixing bowl and whisk until smooth. Season liberally with salt and pepper #6 Pour the egg mixture over the bread and top with the remaining Canadian bacon. Press down on the mixture to make sure that it is submerged #7 Cover and refrigerate overnight or up to 24 hours #8 Thirty minutes before you are ready to bake, remove the casserole from the refrigerator, uncover it and let it sit at room temperature. Preheat the oven to 350F #9 Bake the casserole for 1 hour place a loose piece of aluminum foil over the casserole during the last 15 minutes of baking if it is getting to brown. Serve with Blender Hollandaise #10 For the Hollandaise, place the egg yolks, cream, lemon juice and seasonings in a blender and blend until the mixture is frothy #11 With the blender running, SLOWLY pour the HOT melted butter into the egg mixture #12 The sauce will thicken as the butter blends with the egg yolks #13 Adjust the seasoning and serve immediately.