Ingredients:

  • 6 large whole grain English Muffins, cubed into 1-inch pieces
  • 12 oz Canadian Bacon, chopped
  • 1 tbsp unsalted butter for greasing
  • 2 green onions, thinly sliced (whites and greens separated)
  • 8 large eggs
  • 2 cups 2% milk
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp onion powder
  • 0.5 tsp dry mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 large egg yolks
  • 0.5 cup plain non-fat Greek yogurt (for sauce)
  • 1 tbsp fresh lemon juice
  • 0.5 tsp Dijon mustard
  • 1 pinch cayenne pepper
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 175°C (350°F) . Arrange the muffin cubes on a sheet pan and bake for 5 minutes until they feel dry to the touch.
  2. Grease a 22x33cm baking dish with 1 tablespoon of butter. Layer the toasted muffins and chopped Canadian bacon in the dish. Add the white parts of the green onions.
  3. In a large bowl, whisk 8 eggs, milk, 0.5 cup Greek yogurt, onion powder, dry mustard, salt, pepper, until no streaks of yogurt remain.
  4. Pour the custard mixture evenly over the bread and bacon. Use a spatula to press the bread down, ensuring every piece is submerged.
  5. Let the dish sit for 15 minutes at room temperature.
  6. Preheat oven to 175°C (350°F). Bake the casserole uncovered for 45 minutes until the center is set and the top is golden brown.
  7. While baking, prepare the sauce by whisking 4 egg yolks, 0.5 cup Greek yogurt, lemon juice, Dijon, and cayenne in a small saucepan. Place the saucepan over low heat and slowly whisk in 2 tablespoons of melted butter. Whisk constantly for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  8. Drizzle the lightened hollandaise over the warm casserole and garnish with green onion tops.