This strata from Martha Stewart has become a favorite at our Easter brunch! It is an easy option for big crowds as well and great that it can be made the night before. I usually double the recipe and put in a large 9×13 or 10×15 baking pan. Serve with some roasted asparagus, berries and green salad.
- Butter, softened to grease pan
- 4 English muffins, split, toasted and cut in half
- ½ lb. sliced (about 10 slices) Canadian bacon
- 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 tablespoons of Dijon mustard
- ¼ tsp of hot sauce
- Coarse salt and pepper
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 about 1 hour and 30 minutes. (Tent loosely with foil if strata browns too quickly.) NOTE: To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.
Let stand 10 minutes before cutting and serving.
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.
For easier serving, you can arrange the muffin halves and Canadian bacon upright in the baking dish. When cutting, you’ll be able to see the layers and make sure each portion contains a few pieces of bread and bacon.