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  • 6 Thomas’® Light Multi-Grain English Muffins
  • 1 cup Canadian bacon, diced
  • ½ cup white onion, diced
  • 3 cups heavy cream
  • 8 eggs, divided
  • 1 cup Hollandaise sauce
  • chopped chives
  • salt & pepper


  1. Preheat oven to 375°F.
  2. Split English Muffins with hands or a fork. Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions. Place English Muffin tops on with the nooks and crannies yumminess facing out.
  3. In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly.
  4. Crack remaining eggs one at a time and gently place on top of each Muffin. Season with salt & pepper.
  5. Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.
  6. Remove from heat and top with Hollandaise sauce and chives.

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