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Prep 25 mins
Cook 1 hr 30 mins
Stratas make a perfect breakfast/brunch item when you have houseguests because they can be assembled the night before and then popped in the oven the next morning. Serve with a mixed fresh fruit salad and mimosas if you like!Lowfat cheese and milk can be used if you like. Originally from the food section of the Houston Chronicle.Cook time does not include refrigeration time.
- 4 English muffins, split, toasted, each half cut in half (four pieces per muffin)
- 1⁄2 lb sliced Canadian bacon, each slice halved (about 10 slices)
- 1 1⁄4 cups sharp cheddar cheese, shredded
- 1⁄3 cup parmesan cheese, finely shredded
- 8 large eggs
- 3 cups milk
- 1 1⁄2 tablespoons Dijon mustard
- coarse salt & freshly ground black pepper
- 1⁄4 teaspoon hot sauce
- Spray a shallow 2-quart baking dish ( oval or square)with cooking spray; set aside.
- In dish, alternately arrange, cut side down, muffin pieces and Canadian bacon.
- Sprinkle with cheeses and set aside.
- In a large bowl, whisk together the eggs, milk, mustard, 1/2 t. salt, a pinch of pepper, and hot sauce until well combined.
- Pour over muffins and bacon.
- Cover tightly with plastic wrap and refrigerate at least two hours.
- *Refrigerating overnight will give you an especially custardy consistancy.
- Preheat oven to 350 degrees.
- Place baking dish on a rimmed baking sheet;remove plastic wrap.
- Bake until puffed and set in the center( a paring knife inserted in the center will come out clean) for 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.
This is a fantastic breakfast for holidays or when company comes. I first found it in Martha Stewart's Everyday Food magazine and was so glad to see it posted here as my torn out copy is very worn. Thanks for posting this!