Start by tearing the English muffins into bite-sized pieces and placing them into a greased 9x13-inch baking dish. Layer the smoky ham or Canadian bacon over the muffin pieces.

In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined and frothy. Pour the custard evenly over the muffin and ham layers in the baking dish.

Cover the baking dish tightly and place it in the refrigerator. Allow the casserole to soak overnight.

Preheat your oven to 350°F (175°C). Uncover the casserole and bake it for 45-50 minutes until the top is golden brown and slightly crispy.

In a small saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks with lemon juice and a pinch of salt. Gradually add the melted butter while whisking vigorously.

Remove the casserole from the oven and let it cool. Drizzle your hollandaise sauce over the top just before serving.