Begin by tearing 6 English muffins into bite-sized pieces and evenly layer them along with slices of Canadian bacon in a greased 9x13 baking dish.

In a large mixing bowl, whisk together 12 large eggs, 2 cups of milk or cream, and a pinch of salt and pepper until fully combined and fluffy.

Cover the casserole with plastic wrap or aluminum foil and refrigerate it overnight.

Preheat your oven to 350°F (175°C) the next day, uncover the casserole, and bake for about 45 minutes.

Prepare the hollandaise sauce by blending 1 cup of melted unsalted butter, 3 egg yolks, and a splash of lemon juice until smooth and creamy.

Let the casserole rest for about 5-10 minutes before serving. Garnish with freshly chopped chives.