The other day I realized I was hoarding English Muffins in the freezer. Don't ask. I have no idea why but I had 7 or 8 packages in there. As I searched the internet for recipes I might try which would use up some of the excess supply I came upon this one. It served a dual purpose as it used up 8 eggs . . . there were lots of eggs from our CSA deliveries needing to be used up as well.
It seemed as if the stars aligned.
I've made plenty of recipes like this before - you prepare the casserole the night before. Bake it the next morning and sit back and listen to people ohhhh and ahhhh thinking you've been busy in the kitchen for weeks. The one thing this version had going for it was the presentation - because of the layered English Muffins this version of the classic breakfast casserole looked fabulous.
Tasted amazing as well . . . in short, a hit.
English Muffin & Ham Breakfast Strata
1/2 lb. sliced ham, or Canadian bacon, cut into halves
2 egg whites
2 cups milk
1/2 cup sour cream
1/4 cup parmesan cheese, shredded
2 1/2 cups cheddar cheese, shredded
Prepare 9x13 baking dish with cooking spray; set aside. In dish, alternately arrange muffin halves and meat, overlapping slightly.
Sprinkle with cheddar and Parmesan cheeses. Set aside.
In a large bowl, whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers. Cover entire dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
Preheat oven to 350 degrees. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes. If strata begins to brown before puffing up, cover loosely with foil to prevent burning. Let stand 10 minutes before cutting and serving.