Canadian Bacon Strata Recipe

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Gallery Canadian-Bacon Strata Recipe Summary prep: 25 mins total: 4 hrs Servings: 6

Ingredients Ingredient Checklist 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

Cook’s Notes Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.The muffin halves and Canadian bacon are arranged upright in the baking dish for easier serving. When cutting, you’ll be able to see the layers and make sure each portion contains a few pieces of bread and bacon.

Gallery Canadian-Bacon Strata

Recipe Summary prep: 25 mins total: 4 hrs Servings: 6

Gallery

Canadian-Bacon Strata

Canadian-Bacon Strata

Recipe Summary prep: 25 mins total: 4 hrs Servings: 6

Recipe Summary

prep: 25 mins total: 4 hrs

Servings: 6

prep: 25 mins

total: 4 hrs

prep:

25 mins

total:

4 hrs

Servings: 6

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

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 teaspoon 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 below), 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.

Cook’s Notes

Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.

Reviews (23)

 Add Rating & Review     324 Ratings   5 star values:        65    4 star values:        102    3 star values:        98    2 star values:        44    1 star values:        15

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Reviews (23)

Add Rating & Review     324 Ratings   5 star values:        65    4 star values:        102    3 star values:        98    2 star values:        44    1 star values:        15

Add Rating & Review

324 Ratings 5 star values: 65 4 star values: 102 3 star values: 98 2 star values: 44 1 star values: 15

5 star values: 65 4 star values: 102 3 star values: 98 2 star values: 44 1 star values: 15

Martha Stewart Member     Rating: 5 stars       12/30/2018   I have made this recipe several times as we have chickens and it is a great way to use a lot of eggs. This recipe is a family favorite! I sub chicken or turkey for pork and it is still absolutely delicious!  

Martha Stewart Member     Rating: 1 stars       08/11/2018   I don’t understand the recipe - sounds like french toast. Did not make because it sounds rather dreadful  

Martha Stewart Member     Rating: 4 stars       04/28/2018   Just cut up French or Kaiser rolls if you don't have English muffins. They will be good if not better. Add bacon, Prosciutto or sausage to make this a delicious dinner. Serve with a nice tossed salad. You could even pour heated packaged fondue over this for a really delicious tweak.  

Martha Stewart Member     Rating: 5 stars       09/18/2014   Super easy & delicious!  

Martha Stewart Member     Rating: Unrated       10/14/2013   Great recipe! First time making a strata. I doubled it and put in one less glass of milk. Perfection. Big brunch it was a bit hit  

Martha Stewart Member     Rating: 5 stars       11/29/2012   This is delicious, easy, and very beautiful. Thank you!  

Martha Stewart Member     Rating: Unrated       06/30/2011   great dish--raves all around  

Martha Stewart Member     Rating: Unrated       04/24/2011   My family loves this strata--I've made it numerous times!  

Martha Stewart Member     Rating: Unrated       02/02/2011   I'm not an egg person, but this is DELICIOUS! My kids couldn't wait to try it because it smelled so good while cooking! This was an easy recipe and can be made in advance. I can't wait to make this again! Another wonderful recipe from Martha!  

Martha Stewart Member     Rating: Unrated       01/01/2011   I prepared this super-easy dish the night before and it turned out fabulous! It is easy to substitute different types of bread, and cheese. It looked just like the picture! I would like to add veggies - possibly spinach, or asparagus next time.  

Martha Stewart Member     Rating: Unrated       02/08/2010   best strata EVER!!  

Martha Stewart Member     Rating: Unrated       01/27/2009   I made this delicious dish for my mom on Mother's Day and it was such a hit that I'm asked to make it again and again.  

Martha Stewart Member     Rating: Unrated       12/26/2008   I made this Christmas Eve to serve for breakfast Christmas morning. Unfortunately, it wasn't a hit with my family. It was very bland and the texture is odd. Something is definitely missing from this recipe. Although this dish was easy to make, I will not be making it again.  

Martha Stewart Member     Rating: Unrated       10/27/2008   This was excellent! I quartered the muffins and ham to more evenly distribute them. I would also like to try this with Swiss cheese instead of the cheddar and parm.  

Martha Stewart Member     Rating: Unrated       10/15/2008   This was pretty but the taste wasn't there. I used extra chedder cheese, more tabasco, and let it soak over night. I think the parmasean and tabasco didn't belong. I wouldn't make it again. If you do, test it first before you serve it for a special ocassion!  

Martha Stewart Member     Rating: Unrated       06/12/2008   I purchased a 16oz bag of sharp grated cheddar and used the whole thing for that. I also ended up using 6 english muffins and only 5 oz of canadian bacon (they were really thinly sliced circles!). I added a lot more pepper and tabasco sauce and let it soak overnight. Make sure that you have the racks set up well above the dish: the casserole rises a LOT and then sinks as it cools. It was a huge success. I've dubbed it my "Egg McMuffin casserole."  

Martha Stewart Member     Rating: Unrated       04/15/2008   I made this last Sunday for my daughter's 2nd birthday brunch and was sadly, very disappointed! It was quite bland and uninteresting :-( I also made a baked french toast, which everybody raved about. I didn't get any comments on this one and had lots of leftovers! :-(  

Martha Stewart Member     Rating: Unrated       03/15/2008   Oops! I got cut off! I made this on a Sunday night and then baked it early the next morning to take to work. My co-workers raved about it. It's such an easy, basic recipe; I think you could really personalize it by trying different cheeses such as Gruyere or Swiss, or adding red/green bell pepper, asparagus, or even pineapple tidbits for the truly adventurous! I like mollyandfinnsmama's suggestions too. You could even substitute fresh crab meat for the Canadian bacon.  

Martha Stewart Member     Rating: Unrated       03/15/2008   I made this one Sunday night  

Martha Stewart Member     Rating: Unrated       11/27/2007   I served this Thanksgiving morning and my family loved it. It's the perfect recipe for a holiday morning because it can be made the night before and baked in the morning . I'm definitely going to serve this on Christmas morning, perhaps with a few additions like onion, spinach, or sausage.  

Martha Stewart Member     Rating: Unrated       11/24/2007   Such a big hit at my brunch! It was super-easy to make and the leftovers reheated nicely in the microwave or toaster oven.  

Martha Stewart Member     Rating: Unrated       11/18/2007   This recipe was even more delicious -- and easier -- than I expected. It serves 6 generously. To round out a brunch menu, serve it with a crusty, warm bread and fresh salad.

Martha Stewart Member

Rating: 5 stars 12/30/2018

I have made this recipe several times as we have chickens and it is a great way to use a lot of eggs. This recipe is a family favorite! I sub chicken or turkey for pork and it is still absolutely delicious!

Rating: 5 stars

Rating: 1 stars 08/11/2018

I don’t understand the recipe - sounds like french toast. Did not make because it sounds rather dreadful

Rating: 1 stars

Rating: 4 stars 04/28/2018

Just cut up French or Kaiser rolls if you don’t have English muffins. They will be good if not better. Add bacon, Prosciutto or sausage to make this a delicious dinner. Serve with a nice tossed salad. You could even pour heated packaged fondue over this for a really delicious tweak.

Rating: 4 stars

Rating: 5 stars 09/18/2014

Super easy & delicious!

Rating: Unrated 10/14/2013

Great recipe! First time making a strata. I doubled it and put in one less glass of milk. Perfection. Big brunch it was a bit hit

Rating: Unrated

Rating: 5 stars 11/29/2012

This is delicious, easy, and very beautiful. Thank you!

Rating: Unrated 06/30/2011

great dish–raves all around

Rating: Unrated 04/24/2011

My family loves this strata–I’ve made it numerous times!

Rating: Unrated 02/02/2011

I’m not an egg person, but this is DELICIOUS! My kids couldn’t wait to try it because it smelled so good while cooking! This was an easy recipe and can be made in advance. I can’t wait to make this again! Another wonderful recipe from Martha!

Rating: Unrated 01/01/2011

I prepared this super-easy dish the night before and it turned out fabulous! It is easy to substitute different types of bread, and cheese. It looked just like the picture! I would like to add veggies - possibly spinach, or asparagus next time.

Rating: Unrated 02/08/2010

best strata EVER!!

Rating: Unrated 01/27/2009

I made this delicious dish for my mom on Mother’s Day and it was such a hit that I’m asked to make it again and again.

Rating: Unrated 12/26/2008

I made this Christmas Eve to serve for breakfast Christmas morning. Unfortunately, it wasn’t a hit with my family. It was very bland and the texture is odd. Something is definitely missing from this recipe. Although this dish was easy to make, I will not be making it again.

Rating: Unrated 10/27/2008

This was excellent! I quartered the muffins and ham to more evenly distribute them. I would also like to try this with Swiss cheese instead of the cheddar and parm.

Rating: Unrated 10/15/2008

This was pretty but the taste wasn’t there. I used extra chedder cheese, more tabasco, and let it soak over night. I think the parmasean and tabasco didn’t belong. I wouldn’t make it again. If you do, test it first before you serve it for a special ocassion!

Rating: Unrated 06/12/2008

I purchased a 16oz bag of sharp grated cheddar and used the whole thing for that. I also ended up using 6 english muffins and only 5 oz of canadian bacon (they were really thinly sliced circles!). I added a lot more pepper and tabasco sauce and let it soak overnight. Make sure that you have the racks set up well above the dish: the casserole rises a LOT and then sinks as it cools. It was a huge success. I’ve dubbed it my “Egg McMuffin casserole.”

Rating: Unrated 04/15/2008

I made this last Sunday for my daughter’s 2nd birthday brunch and was sadly, very disappointed! It was quite bland and uninteresting :-( I also made a baked french toast, which everybody raved about. I didn’t get any comments on this one and had lots of leftovers! :-(

Rating: Unrated 03/15/2008

Oops! I got cut off! I made this on a Sunday night and then baked it early the next morning to take to work. My co-workers raved about it. It’s such an easy, basic recipe; I think you could really personalize it by trying different cheeses such as Gruyere or Swiss, or adding red/green bell pepper, asparagus, or even pineapple tidbits for the truly adventurous! I like mollyandfinnsmama’s suggestions too. You could even substitute fresh crab meat for the Canadian bacon.

I made this one Sunday night

Rating: Unrated 11/27/2007

I served this Thanksgiving morning and my family loved it. It’s the perfect recipe for a holiday morning because it can be made the night before and baked in the morning . I’m definitely going to serve this on Christmas morning, perhaps with a few additions like onion, spinach, or sausage.

Rating: Unrated 11/24/2007

Such a big hit at my brunch! It was super-easy to make and the leftovers reheated nicely in the microwave or toaster oven.

Rating: Unrated 11/18/2007

This recipe was even more delicious – and easier – than I expected. It serves 6 generously. To round out a brunch menu, serve it with a crusty, warm bread and fresh salad.

All Reviews for Canadian-Bacon Strata

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Canadian-Bacon Strata

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (23)#

All Reviews for Canadian-Bacon Strata#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (23)

All Reviews for Canadian-Bacon Strata