Ham and Cheese Strata

Ham and Cheese Strata

 This was so delicious and couldn't be easier. It takes 1 1/2 hours to bake so it makes a good brunch or even a dinner. You can use ant type of meat that you like. I used Canadian Bacon but that is expensive so regular ham will work. 

It needs to soak in the refrigerator for at least 2 hours. That makes it nice and moist. If you leave it in 5-8 hours or all day long it becomes very custard like. Mix it up before you leave for work and when you get home pop it in the oven. Yummy

This recipe serves 8 people

Cut recipe in half and it is just right for 2 with leftovers... and you will want leftovers

Ingredients

• Butter, softened (for pan)
• 4 English muffins, split, toasted, and cut in half
• 1/2 pound sliced (about 10 slices) ham, 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

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. Place muffins and ham in an upright position. Sprinkle with cheddar and Parmesan cheeses. Set aside.
2. 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 ham; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to 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 (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.

To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.