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Canadian-Bacon Strata


This savory breakfast pudding looks a little like a pizza when it comes out of the oven. It can be prepared the night before through step 2 and baked the next morning.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2006


  • 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


  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, 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.

  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.

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.

Reviews Add a comment

  • Shara Mortimer
    18 SEP, 2014
    Super easy & delicious!
  • robyn121212
    14 OCT, 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
  • MissSook
    29 NOV, 2012
    This is delicious, easy, and very beautiful. Thank you!
  • candacekyleho
    30 JUN, 2011
    great dish--raves all around
  • Shara Mortimer
    24 APR, 2011
    My family loves this strata--I've made it numerous times!
  • kgoodzinski
    2 FEB, 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!
  • ellierr
    1 JAN, 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.
  • SarahDim
    8 FEB, 2010
    best strata EVER!!
  • Blakester
    27 JAN, 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.
  • BreeLeeD
    26 DEC, 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.