Canadian-Bacon Strata

By KrissyW330

This savory breakfast pudding can be prepared 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.

Ingredients

• Butter, softened (for pan)
• 4 English muffins, split, toasted, and cut in half
• 1/2 pound sliced (about 10 slices) Canadian bacon, halved
• 1 1/4 cups shredded (5 ounces) sharp cheddar cheese
• 1/3 cup finely shredded Parmesan cheese
• 8 large eggs
• 3 cups milk
• 1 1/2 tablespoons Dijon mustard
• Coarse salt and ground pepper
• 1/4 teaspoon hot sauce, such as Tabasco

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon 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.

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.

From Everyday Food,

May 2006