Canadian – Bacon Strata

By AmberK

A yummy breakfast item we had at my baby shower for Liam at Cheryl Margush's house

Ingredients

• Butter, softened (for pan)
• 4 english muffins, split, toasted and cut in half
• ½ pound sliced (about 10 slices) Canadian bacon, halved
• 1 ¼ cups shredded (5 ounces) sharp cheddar cheese
• 1/3 cup finely shredded Parmesan cheese
• 8 large eggs
• 3 cups of milk
• 1 ½ Tbsp . Dijon mustard
• Course Salt and ground pepper
• ¼ tsp. hot sauce, such as Tabasco (Cheryl did not use)

Details

Servings 6

Preparation

Step 1

1. Butter a 2 quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
2. In large bowl, whisk together eggs, milk, mustard, ½ tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. (NOTE: it is better to whisk the mustard into the first egg and then to continue with the rest of the eggs and ingredients)
3. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.
Note: Prepare the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.