Prepare a 13 x 9 inch pan with cooking spray. Set aside. Chop your bacon or ham into cubes and set aside. Split the english muffins in half and cut into cubes. Set aside. In a large skillet, over medium heat, saute canadian bacon pieces until lightly browned. If you are using ham you can skip this part. Sprinkle half of the canadian bacon (or ham) in the dish, then add the chopped english muffins and then top with remaining canadian bacon or ham. In a large bowl combine eggs, milk, cream, salt, and pepper. Pour over the top of the english muffins and canadian bacon or ham. Make sure that all of the english muffin pieces have been coated with the egg mixture. We use a fork to press each piece of english muffin down into the egg mixture. Cover and refrigerate overnight. Preheat oven to 350 degrees. Remove casserole from refrigerator while oven heats. Bake, covered with foil, for 45 minutes. Uncover and bake another 15 minutes longer or until a toothpick inserted near the center comes out clean. If casserole starts to over brown in the last 15 minutes cover casserole loosely with tinfoil. While casserole is baking, prepare the hollandaise sauce. In top of a double boiler or in a heavy bottomed saucepan (over medium-low heat) melt butter. Add heavy cream. Then add egg yolks, lemon juice, hot sauce and mustard until blended. Continue to cook, whisking constantly, until mixture has thickened. Watch that the bowl does not get too hot. Do not let the sauce vigorously boil. You can take the pot on and off the double boiler, or element, as needed. Drizzle sauce over casserole, garnish with chopped dill or green onions, if desired. Serve immediately. Enjoy!
Source : allrecipes.com