Delectable Eggs Benedict Casserole

Cut the English muffins into cubes and spread on a baking sheet. Broil in the oven for a few minutes to brown them lightly.

Generously butter a casserole dish (approx. 2 tablespoons) and spread the toasted English muffin cubes into the bottom of the dish.

In a non-stick skillet over medium-high heat, sauté the ham and green onions for about 4 minutes, stirring occasionally, until the ham starts to brown.

Layer the cooked ham and green onions on top of the English muffins, followed by an even layer of the shredded cheddar cheese.

In a large bowl, whisk together the eggs, milk, sour cream, mustard, salt, and cayenne pepper, then pour the mixture evenly over the casserole ingredients.

Cover the dish with foil and refrigerate overnight.

When ready to bake, preheat your oven to 375°F. Remove the casserole from the refrigerator and let it sit at room temperature for an hour before baking.

Bake the casserole, covered with foil, for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until puffed and golden brown.

Meanwhile, prepare the hollandaise sauce by blending the egg yolks, lemon juice, and a pinch of salt on high for a few seconds. Then, set the blender to low and slowly pour in the melted butter through the hole in the lid until fully incorporated. Blend the sauce on high for about one minute. Adjust the seasoning to your taste.

Serve the casserole hot, topped with hollandaise sauce and fresh, chopped chives.