What
you need,
4 English
muffins, split, toasted and cut into half moons
10-12
slices of Canadian Bacon, cut into half moons
1
¼ cups shredded cheddar cheese
1
cup grated Parmesan cheese
8
large eggs
3
cups milk (I used 1%)
4
½ tsp. Dijon mustard
¼
tsp. hot sauce
Salt
and Pepper to taste
Start
by buttering an oval casserole dish. Arrange the toasted English muffins cut
side down alternating with the Canadian bacon until the dish is full.
Sprinkle
the cheeses evenly over the top.
In
a large bowl whisk together the eggs, milk, mustard, hot sauce, ¼ tsp. salt and
a pinch of fresh ground pepper. Pour the mixture over the cheese.
Wrap
the dish tightly with saran wrap and put it in the fridge for at least 2 hours
or overnight.
Preheat
your oven to 350 degrees. Place the casserole dish on a baking sheet and bake
for 1½ hours until golden brown and puffed. The custard will be set in the
middle.
If
it begins to get too brown you can loosely cover it with foil part way through
cooking. I didn’t need too; the top brown crispy bits are the best in my
personal opinion.
Let
the strata sit for 10 minutes before serving.
Serve
with some fresh fruit or a lovely fresh salad; it is a perfect brunch or
dinner.
Jen of My Tiny Oven
