Spray 4 8 oz ramekins with Pam. Place 1 slice Canadian bacon in each ramekin. Sprinkle small amount of swiss cheese on top of bacon.
Cube English muffins into small cubes. Divide evenly into ramekins. Sprinkle remainder of Swiss cheese over bread cubes (you may use more or less cheese as desired)
Beat eggs and milk together and divide evenly over bread/cheese. Refrigerate overnight.
In the morning, preheat oven to 375 degrees. Bake until tops are golden brown and egg mixture is cooked...approximately 35 minutes. Cut around edge of ramekin and turn upside down over serving plate/bowl. Canadian bacon will now be on top and pour your favorite Hollandaise sauce over eggs. It's now a scrambled up Eggs Benedict!