Overnight Canadian Bacon, English Muffin Strata

Name: Overnight Canadian Bacon, English Muffin Strata
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
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

Submitted by Penny Stettinius

"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 Recipe #318657 and Recipe #343907."

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Ready In:: 2hrs 30mins
Ingredients:: 16
Serves:: 8

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

In a large saute pan over medium heat, add oil and Canadian bacon.
Cook for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt and pepper.
Cook until the leeks are wilted and translucent. Remove from heat and cool completely.
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.
Butter an 8- by 8-inch square baking dish.
Layer the English muffins in a shingled pattern, cut side down.
Mix the cooled Canadian bacon mixture into the egg mixture.
Ladle the combined mixture over the English muffins.
Cover, weight with a plate and refrigerate overnight.
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.
Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
Let rest for 10 minutes before serving.