Begin by cubing 6 English muffins into bite-sized pieces, allowing them to dry overnight or broil for 2-3 minutes until lightly toasted.

Preheat your oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. Layer half of the cubed English muffins, sprinkled with half of the bacon and half of the cheese. Repeat the layering.

In a medium bowl, whisk together 2 cups of half and half with 8 large eggs. Add seasonings and whisk until fully blended.

Pour the egg mixture over the layered ingredients and press down gently with a spatula. Cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator and let sit for 15 minutes. Dot with butter and sprinkle with paprika. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes.

Let the casserole rest for 5 minutes, then drizzle with warm hollandaise sauce and garnish with chives or parsley before serving.