Martha Stewart Canadian-Bacon Strata

Martha Stewart Canadian-bacon strata is a custardy overnight breakfast bake with English muffins, Canadian bacon and sharp cheddar that comes together in 4 hours, most of it chilling. It's an easy make-ahead breakfast ideas pick for Christmas morning, brunch or Mother's Day, and it's ready to bake when you wake up.

Let the strata soak in the fridge for at least 2 hours before baking, because that is when the muffins drink up the egg mixture. Skip it and the bread bakes up dry in spots with a layer of plain scrambled egg on top.

Martha stands the muffin halves and bacon upright, cut side down, so they stay in layers like a pizza when it bakes. That also means every slice you cut shows a few pieces of bread and bacon, so nobody gets a plain portion.

Martha Stewart Canadian-Bacon Strata

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Calories

460

kcal

English muffins and Canadian bacon soak overnight in a mustardy egg custard, then bake slowly until puffed and set. The edges turn golden and crisp while the center stays soft and custardy.

Ingredients

• Butter, softened (for pan)
  

• 4 English muffins, split, toasted, and cut in half
  

• 1/2 pound sliced (about 10 slices) Canadian bacon, halved
  

• 1 1/4 cups shredded (5 ounces) sharp cheddar cheese
  

• 1/3 cup finely shredded Parmesan cheese
  

• 8 large eggs
  

• 3 cups milk
  

• 1 1/2 tablespoons Dijon mustard
  

• Coarse salt and ground pepper
  

• 1/4 teaspoon hot sauce, such as Tabasco
  

Directions

• Prep the dish: Butter a 2-quart shallow baking dish, either oval or square, and set it aside. Then stand the toasted muffin halves and halved Canadian bacon in it, alternating them, cut side down.
• Add the cheese: Sprinkle 1 1/4 cups shredded cheddar and 1/3 cup finely shredded Parmesan over the muffins and bacon. Set the dish aside while you mix the custard.
• Whisk the custard: In a large bowl, whisk 8 eggs, 3 cups milk, 1 1/2 tablespoons Dijon mustard, 1/2 teaspoon salt, a pinch of pepper and 1/4 teaspoon hot sauce. Keep whisking until the mixture looks smooth and evenly yellow.
• Soak overnight: Pour the custard over the muffins and bacon, then cover the dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight, since a longer soak makes it even more custardy.
• Bake the strata: Preheat the oven to 350°F and set the baking dish on a rimmed baking sheet, then take off the plastic wrap. Bake about 1 hour 30 minutes until puffed and set in the center, tenting loosely with foil if the top browns too fast.
• Rest and serve: Let the strata stand for 10 minutes before you cut it. Then slice it so each portion gets a few pieces of bread and bacon.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the strata is done?

Pierce the center with a sharp knife. It should feel firm and the knife should come out clean. If the center still jiggles or the knife comes out wet, give it another 10 minutes and check again.

Can I make Canadian-bacon strata the night before?

Yes, that is how it works best. Assemble it through the soaking step, cover it tightly with plastic wrap and refrigerate it overnight. Then bake it straight from the fridge the next morning, since the longer soak gives you a more custardy texture.

How long should the strata chill before baking?

At least 2 hours, which keeps it nice and moist. Overnight is even better because the muffins soak up more of the custard. Past 24 hours the bread can start to turn mushy, so I'd bake it within a day.

Can I use regular bread instead of English muffins?

You can, though the texture changes. Sturdy sourdough or country bread cut into thick slices works best, since soft sandwich bread turns mushy in the custard. Toast the slices first and stand them upright like the muffin halves.

What is the most common mistake with a strata?

Pulling it out too early. A strata can look puffed and golden on top while the center is still liquid. Test the middle with a knife, and let it stand 10 minutes afterward so it firms up enough to slice cleanly.