Best Cheesy Canadian Bacon English Muffin Recipes

English Muffin, Canadian Bacon and Egg image

Provided by Seasoned Cook

Categories Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1 English muffin, split in half
2 slices Canadian bacon, heated
1 egg (fried or scrambled)
1 slice cheddar cheese
1 tablespoon butter

Steps:

Toast and butter English muffin halves.
Arrange on half of muffin the bacon, egg and cheese. (To melt cheese: place on egg in skillet one minute before removing egg from skillet OR place in toaster-oven for one minute.).
Top with remaining muffin half.
Enjoy!

Nutrition Facts : Calories 507, Fat 30.7, SaturatedFat 16.4, Cholesterol 299.9, Sodium 1371, Carbohydrate 26.9, Fiber 2, Sugar 2.5, Protein 30.2

Canadian-Bacon Strata image

Provided by Martha Stewart

Time 4h

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Overnight Canadian Bacon, English Muffin Strata image

Provided by Penny Stettinius

Categories Breakfast

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
6 ounces Canadian bacon, cut into medium dice
1 large leek, white part only, sliced thin
2 teaspoons fresh thyme, de-stemmed and chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 eggs, whisked
3 cups half-and-half or 3 cups milk
2 tablespoons creole mustard
1/4 cup fresh chives, thinly sliced
3/4 cup farmhouse sharp cheddar cheese, finely grated
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 English muffins, split and toasted
1/4 cup parmesan cheese, grated
1 tablespoon softened butter

Steps:

In a large saute pan over medium heat, add oil and Canadian bacon.
Cook for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt and pepper.
Cook until the leeks are wilted and translucent. Remove from heat and cool completely.
In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
Butter an 8- by 8-inch square baking dish.
Layer the English muffins in a shingled pattern, cut side down.
Mix the cooled Canadian bacon mixture into the egg mixture.
Ladle the combined mixture over the English muffins.
Cover, weight with a plate and refrigerate overnight.
In the morning, remove baking dish from the refrigerator and top with Parmesan cheese. Place in the middle rack of a preheated 350-degree oven.
Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
Let rest for 10 minutes before serving.