Cheesy Eggs Benedict II (6 servings) 1 package English muffins 12 slices Canadian bacon 8 ounces grated Swiss cheese 12 large eggs 2 cups milk black pepper to taste Cayenne pepper to taste Hollandaise Sauce Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese. Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in refrigerator overnight. Bake uncovered at 350 degrees for 30 minutes. Spoon creamy Hollandaise sauce on top and sprinkle with paprika before serving. Personal cheesy Benedict casseroles served in ramekins. You can prepare everything the night before and then cook them 30 minutes before your brunch. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 150. Submitted 4/30/2002.