Super Cheesy English Muffin-Canadian Bacon Strata

You call it brunch. I call it dinner, too.

After all, when you have a dish this cheesy wonderful, why relegate it to the one meal of the day when we’re barely awake without coffee?

This magnificent strata is from “Everyday Food: Fresh Flavor Fast” (Clarkson Potter) by the kitchens of Martha Stewart Living.

Take English muffin halves, layer them with slices of Canadian bacon, then soak the whole thing is a creamy, rich custard base full of sharp cheddar, Parmesan, a dab of Dijon mustard and a splash of Tabasco.

Then, bake in the oven until it’s all crispy, golden on top.

Sure, you can serve it in the morning with a cup of fresh berries or grapefruit half. Or do what I did — enjoy a gooey wedge for dinner with roasted spring asparagus spears and a simple green salad.

Canadian-Bacon Strata

(Serves 6)

Unsalted butter, room temperature, for baking dish

4 English muffins, split, toasted, and cut into half- moons

1/2 pound Canadian bacon (about 10 slices), cut into half- moons

1 1/4 cups shredded sharp cheddar cheese (5 ounces)

1 cup finely shredded parmesan cheese (4 ounces)

8 large eggs

3 cups milk

4 1/2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

1/4 teaspoon hot- pepper sauce, such as Tabasco

Butter a shallow 2- quart baking dish. Arrange muffin halves and Canadian bacon cut sides down (see below) in dish. Sprinkle evenly with both cheeses.

Whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and the hot- pepper sauce until combined. Pour into dish; cover tightly with plastic wrap. Refrigerate at least 2 hours (or up to overnight).

Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet. Bake until puffed and set in the center, about 1 ½ hours. (Tent loosely with aluminum foil if strata browns too quickly.) Let stand 10 minutes before cutting and serving.

Layering Ingredients: The muffin halves and Canadian bacon are arranged upright in the baking dish for easier serving. When cutting, you’ll be able to see the layers and make sure each portion contains a few pieces of bread and bacon.

From”Everyday Food: Fresh Flavor Fast” by Martha Stewart Living Omnimedia

More: Clark Wolf’s Macaroni and Cheese

More: The Country’s Oldest and Priciest Cheddar

More: Aged Goat Cheese with A Most Unusual Rind

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