So this dish was just way to easy. It is nice to have a recipe you can make the night before and leave in the refrigerator overnight. Do pay attention, however, to how long it takes to bake! I didn't pay attention and the kids couldn't wait and hour and a half to eat. Guess what they are having for lunch?
I absolutely love eggs benedict. Usually I make it at home without the hollandaise sauce since it is so rich. I saw this recipe and was happy to see another variation on my favorite breakfast!
Toast four English muffins in the toaster and cut them in half. Cut 10 slices of Canadian bacon in half as well.
Arrange them in a buttered, 2-quart dish.
Here is a close up.
Sprinkle with 1 1/4 cup of shredded cheddar cheese, and 1 cup of finely shredded Parmesan cheese.
Whisk together 8 large eggs, 3 cups of milk, 4 1/2 teaspoons Dijon mustard, 1/2 teaspoon of salt, and a pinch of pepper. (You can also add 1/4 teaspoon hot-pepper sauce if you like.)
Pour into dish, cover tightly with plastic wrap. Refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 425 degrees. Bake on a large sheet pan until puffed and set in the center, about 1 1/2 hours.
Let stand 10 minutes before serving.
Here is my slice. The picture does not do it justice!
Click Canadian-Bacon Strata Recipe for a printable version of the recipe from Martha Stewart's website.