Friday, February 27, 2009

English Muffin Egg Strata

ENGLISH MUFFIN EGG STRATA
We have a love/hate relationship with Egg Bakes in our house. My husband doesn't usually like them, but I can say I've also made some doosies of disaster of egg bakes in my day, so I'm sure that doesn't help. I vividly remember a Tator Tot Egg Bake that turned out wiggly and mushy (and I'm the one that LOVES egg bakes!) So I saw this recipe on Everyday Food on PBS years ago and thought it looked different enough but still pretty easy.

I had english muffins in the freezer (leftover from Ham & Cheese Toasters) and couldn't believe that 4 muffins would make a whole pan! I toasted all the muffins on a cookie sheet on broil in the oven. Here are my sliced up fixin's:Then after I had them all in the pan, I thought they just looked too cool not to take a photo!

After I baked it, I think it got a little too brown on top to be a "pretty" dish, so I would have kept foil on it at the beginning, then removed it at the end to brown it. We had it for dinner with broccoli and a salad, and also ate the leftovers for breakfast for the next few days. My husband enjoyed the dish, and said that he would eat it again! (Pleasant surprise!)

If you're really feeling in the mood, here's my recipe for Homemade Whole Wheat English Muffins.

English Muffin Egg Strata
Makes 6 servings

4 english muffins spilt, toasted and cut in half
1/2 pound sliced canadian bacon about 10 slices, halved (I used ham slices)
1 1/4 cups shredded sharp cheddar cheese
1/3 finely shredded parmesan cheese
8 large eggs
3 cups milk
1 1/2 tablespoons dijon style mustard
1/2 teaspoon salt
Pepper
1/4 teaspoon hot pepper sauce such as Tabasco

This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. 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.

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, 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.

3.Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center, about 1 hour and 30 minutes. Tent loosely with foil if strata starts to brown too quickly. 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. Let stand 10 minutes before cutting and serving.

I also shared this recipe at The Grocery Cart Challenge Recipe Swap, and Eat at Home's Ingredient Spotlight.

Easy Cooking | Simple Cooking 

3 comments:

  1. Ooohhh! That looks really good. I will definitely be trying this! Thanks for sharing.

    -Michelle

    ReplyDelete
  2. I was browsing the internet for a breakfast egg bake and stumbled upon yours. I love the way you arranged the english muffin and canadian bacon in the dish. I am going to pour hollandaise sauce over it after it bakes to make an easy eggs benedict. Yum!

    ReplyDelete
  3. @ Julia -
    Hollandaise sauce would be a great addition to this dish! Eggs Benedict is a huge weakness for me, so that sounds so good!

    ReplyDelete