Overnight Canadian Bacon, English Muffin Strata

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“Here's a wonderful strata you can prep the day before hungry guests wake up in the morning. I found this recipe on the Times-Picayune website. Serve with Breakfast Fruit Salad and Cranberry and Lime Soda.”
2hrs 30mins

Ingredients Nutrition


  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 ½ 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, ¾ teaspoon kosher salt and ¼ 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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