Canadian Bacon Strata

This recipe was on Everyday Food. I love breakfast casseroles- and this uses toasted English muffins. Can be modified using less milk and throwing in hash browns as one of the layers. Softened butter for pan 4 English muffins, split, toasted, and cut in half ½ pound sliced Canadian bacon, about 10 slices, halved 1 ¼ cups (5 ounces) shredded sharp cheddar cheese 1/3 cup finely shredded Parmesan cheese 8 large eggs 3 cups milk 1 ½ tablespoons Dijon mustard Coarse salt and ground pepper ¼ teaspoon hot sauce, such as Tabasco

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.
1. In a large bowl, whisk together eggs, milk, mustard, ½ 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.
2. Preheat oven to 350°. 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.

Note: 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.