This right here is my go-to brunch dish. Easy, tasty and the bulk of the work gets done the night before; it’s so easy, I even served it on the day I got married!
This particular strata was made to celebrate another wonderful life event – the birth of Baby J!
Gist and I visited with him, his big sister, and his mom and dad today.
Obviously, we arrived bearing casseroles!
Hands-on prep time for this dish is a half-hour, tops. The rest of the time the strata is chillin’ in the fridge or bakin’ in the oven…
English Muffin Strata
Adapted from Martha Stewart
The original recipe is called Canadian-Bacon Strata but I have never made it using Canadian bacon. I’ve used bacon, pork sausage, turkey sausage, veggie sausage, and ham. I’ve even omitted the “meat” part of the dish altogether. I also generally blend my cheeses, depending on what I have on hand. Whichever way you make it, it’s delish. Oh, my favorite of all the options – bacon (duh!)
- Butter, softened (for pan)
- 4 English muffins, split, toasted, and cut in half
- 1/2 pound sliced (about 10 slices) Canadian bacon, halved – or bacon, or sausage, or ham.
- 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
Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange muffin halves and meat. 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, this can take anywhere from 45 minutes to 1 hour and 15 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.