Overnight Canadian Bacon, English Muffin Strata

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 6 ounces canadian bacon, cut into medium dice
• 1 large leek, 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

Recipe

• 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.