Begin by toasting the English muffins until golden brown and slightly crisp, about 5-7 minutes in a preheated oven at 400°F (200°C). Cut into quarters and set aside.

Layer the toasted English muffin quarters at the bottom of a greased 9x13-inch baking dish, followed by scattered diced ham and chopped green onions.

In a large bowl, whisk together the eggs and heavy cream, seasoning with salt and pepper until well-blended.

Pour the egg and cream mixture over the layered ingredients, pressing down lightly with a spatula to soak even without over-saturation. Cover with plastic wrap.

Refrigerate for at least 8 hours or overnight to allow flavors to meld.

Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 40-45 minutes until the top is golden and a knife comes out clean.

Let cool for 5-10 minutes before serving. Drizzle with Hollandaise sauce and garnish with green onions.