Begin by cutting your English muffins into 1-inch cubes, allowing them to dry overnight on a baking sheet. Alternatively, toast them under the broiler for about 5–7 minutes, turning until golden.

In a greased 9x13 inch baking dish, distribute half of the muffin cubes evenly on the bottom. Layer with half of the Canadian bacon and a sprinkle of sharp white cheddar cheese. Repeat with the remaining muffin cubes, bacon, and cheese.

In a large mixing bowl, whisk together the half and half, large eggs, and selected seasonings until well combined. Pour this mixture evenly over the layered ingredients in the baking dish.

Gently press down with a spoon to submerge the muffin layers in the egg mixture, cover with plastic wrap or aluminum foil and refrigerate overnight.

The next day, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator 15 minutes prior to baking. Dot the top with small pieces of butter and sprinkle paprika for color. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until golden.

While the casserole is baking, prepare the hollandaise sauce according to package instructions or your favorite recipe.

Once baked, allow the casserole to stand for about 5 minutes before serving. Drizzle with hollandaise and garnish with fresh herbs or paprika.