1. Lightly grease a 9x13-inch casserole dish then spread half of the Canadian bacon or ham steak pieces over the bottom of the dish. Scatter the cubes of English muffins over the bacon, then place the rest of the bacon over the bread.

2. In a large bowl whisk together 8 eggs, milk, garlic powder, ¼ teaspoon salt, and paprika, then pour over the bacon and muffins in the casserole dish. Cover and refrigerate for four hours, up to overnight.

3. When ready to bake, remove the casserole from the refrigerator and preheat oven to 375°F. Once preheated, cook uncovered for 30-35 minutes, or until egg is set.

4. About 5 minutes before the casserole is done, prepare the Hollandaise sauce. Melt the butter completely in a small saucepan over low heat. Place the egg yolks, ¼ teaspoon salt, a heavy pinch (~ 1/8 teaspoon) of cayenne pepper, and the lemon juice in a blender and blend for about 20 seconds. While continuing to blend, drizzle the hot butter very slowly into the egg mixture until all is incorporated (this will take about 30 seconds). The hot butter cooks the egg yolks; adding slowly prevents scrambled eggs!

5. Place a serving of the casserole on a plate and drizzle with the Hollandaise sauce; garnish with fresh parsley and a sprinkle of paprika if desired. If you have extra sauce refrigerate immediately and rewarm to use.

California version: Layer thawed frozen organic asparagus spears over the Canadian bacon before baking and top with sliced avocado just before serving.

Meat-free version: Replace the Canadian bacon with thawed and drained Natural Grocers Brand Frozen Chopped Organic Spinach or Kale, Natural Grocers Brand Organic Roasted Red Pepper Strips, and some drained artichoke hearts. Top with diced tomato and sliced avocado just before serving.