Canadian-Bacon Strata

 

Butter softened for pan

4 English muffins split, toasted, and cut in half

1/2 lb. sliced about 10 slices, Canadian bacon, halved

1 1/4 C. shredded (5 ounces) sharp cheddar cheese

1/3 C. finely shredded Parmesan cheese

8 large eggs

3 C. milk

1 1/2 T. Dijon mustard

Coarse salt and ground pepper

1/4 tsp. hot sauce such as Tabasco

 

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.