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1
Grease a 13X9 baking dish.
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2
Add chopped English muffins to the bottom of the pan.
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3
Add diced bacon scattered on top.
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4
In a large bowl, whisk together eggs, milk, garlic powder, and onion powder.
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5
Pour on top of the bread and bacon.
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6
Cover and place in the fridge overnight.
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7
In the morning, remove casserole from the fridge.
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8
Preheat oven to 375 degrees.
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9
Sprinkle paprika on top of casserole.
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10
Cover with aluminum foil and bake for 35 minutes.
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11
Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time.
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12
Remove casserole, uncover, and add asparagus tips to the top.
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13
Bake for 15 more minutes.
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14
Remove from oven and drizzle with hollandaise sauce and top with chives.
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15
Cut into squares and serve warm for breakfast or brunch.
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16
For Hollandaise sauce:
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17
Melt the butter slowly in a small pot. Try not to let it boil - you want the moisture in the butter to remain there and not steam away.
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18
Add the egg yolks, lemon juice, salt, Dijon, and cayenne (optional) into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender or a whisk) until it lightens in color, about 20-30 seconds.
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19
Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce. *You can also use a whisk and stir constantly over a double boiler.
