Casserole: Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.
Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.
Hollandaise Sauce: Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
Serve over casserole. Sprinkle with paprika, if desired.
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