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Canadian-Bacon Strata

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

  • prep: 25 mins
    total time: 4 hours
  • servings: 6




  • 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 Note

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.


  1. Step 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. Step 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. Step 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.

Everyday Food, May 2006



Reviews (20)

  • 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

  • 29 Nov, 2012

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

  • 30 Jun, 2011

    great dish--raves all around

  • 24 Apr, 2011

    My family loves this strata--I've made it numerous times!

  • 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!

  • 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.

  • 8 Feb, 2010

    best strata EVER!!

  • 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.

  • 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.

  • 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.

  • 27 Oct, 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.

  • 15 Oct, 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!

  • 12 Jun, 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."

  • 15 Apr, 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! :-(

  • 15 Mar, 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.

  • 15 Mar, 2008

    I made this one Sunday night

  • 27 Nov, 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.

  • 24 Nov, 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.

  • 18 Nov, 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.

  • 5 Nov, 2007

    This is so good and so easy! Not for every day (kind of decadent) but a really nice weekend treat.