Ingredients:

  • 6 large English muffins, split and lightly toasted
  • 8 oz Canadian bacon, diced
  • 10 large eggs
  • 1 cup whole milk (3.25% fat)
  • 1/2 cup heavy cream (40% fat)
  • 3 oz Gruyere cheese, shredded
  • 2 tbsp unsalted butter, melted
  • 1 tsp dry mustard powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Slice English muffins in half and lightly toast them (this step is crucial for structure). Let the toasted muffins cool completely.
  2. Dice the Canadian bacon. Briefly sauté or microwave the bacon until slightly warmed and set aside. Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, whisk together the eggs, whole milk, heavy cream, dry mustard powder, salt, and pepper until fully combined to form the custard.
  4. Arrange half of the toasted English muffin halves evenly across the bottom of the prepared baking dish. Layer half of the diced Canadian bacon and half of the shredded Gruyere cheese over the muffins. Repeat with the remaining muffins, bacon, and cheese.
  5. Pour the egg custard mixture evenly over the entire casserole. Press down gently on the muffins to ensure they are submerged and thoroughly soak up the liquid.
  6. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight (8 to 12 hours) to allow the muffins to absorb the custard fully.
  7. When ready to bake, preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator and discard the plastic wrap. Drizzle the top surface evenly with the melted butter.
  8. Bake for 45 minutes, or until the top is golden brown, the casserole is puffed, and the center is set (internal temperature should reach 160°F).
  9. Allow the casserole to rest for 10 minutes before slicing and serving.