(serves at least 6)
Prep time: 25 mintues
Bakes for 1.5 hours
Softened butter for pan
4 English muffins, split, toasted, and cut in half
1/2 pound sliced Canadian bacon, about 10 slices, halved
1 1/4 cups (5 oz.) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 1/2 T. Dijon mustard
coarse salt and ground pepper
1/4 tsp. Tabasco hot sauce
1. 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.
2. 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 or overnight.
3. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (test with a knife), 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.