Overnight Canadian Bacon, English Muffin Strata |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Here's a wonderful strata you can prep the day before hungry guests wake up in the morning. Serve with Breakfast Fruit Salad and Cranberry and Lime Soda. Ingredients:
2 tablespoons extra virgin olive oil |
6 ounces canadian bacon, cut into medium dice |
1 large leek, white part only, sliced thin |
2 teaspoons fresh thyme, de-stemmed and chopped |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
8 eggs, whisked |
3 cups half-and-half or 3 cups milk |
2 tablespoons creole mustard |
1/4 cup fresh chives, thinly sliced |
3/4 cup farmhouse sharp cheddar cheese, finely grated |
3/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
4 english muffins, split and toasted |
1/4 cup parmesan cheese, grated |
1 tablespoon softened butter |
Directions:
1. In a large saute pan over medium heat, add oil and Canadian bacon.
2. Cook for 3 to 4 minutes, then add leeks, thyme, and 1/2 teaspoon each of salt and pepper.
3. Cook until the leeks are wilted and translucent. Remove from heat and cool completely.
4. In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Butter an 8- by 8-inch square baking dish.
6. Layer the English muffins in a shingled pattern, cut side down.
7. Mix the cooled Canadian bacon mixture into the egg mixture.
8. Ladle the combined mixture over the English muffins.
9. Cover, weight with a plate and refrigerate overnight.
10. In the morning, remove baking dish from the refrigerator and top with Parmesan cheese. Place in the middle rack of a preheated 350-degree oven.
11. Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
12. Let rest for 10 minutes before serving.
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