PAULA DEEN'S BREAKFAST STRATA

Paula Deen's Breakfast Strata image

I found this recipe in Paula Deen's magazine. It calls for Canadian bacon, but I didn't have any available and a run to the market is over 30 minute drive, so used regular bacon, crumbled. It still turned out to be delicious. I think it would be the perfect dish for just any meal, don't just use this for breakfast or brunch, it made a fantastic dinner. This needs to be made ahead as it needs to sit from 8 hours to overnight, so make it before leaving for work, and come home to an easy cook meal.

Provided by Chabear01

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 small onion, chopped
6 English muffins, cut in half
1 (8 ounce) container chive & onion cream cheese
1 (6 ounce) package sliced Canadian bacon, chopped
2 tomatoes, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
4 cups sharp cheddar cheese, shredded, divided
6 large eggs, lightly beaten
3 cups milk
3 tablespoons chives, fresh, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
fresh tomato, slices and
fresh parsley

Steps:

Lightly grease a 13x9x2-inch baking dish.
In a medium skillet over medium heat, melt butter. Add onion and cook over medium-high heat for 4 to 5 minutes, or until tender; set aside. Spread English muffins with cream cheese. Layer English muffins, Canadian bacon, tomatoes, red peppers, 2 cups cheese, and onion into prepared baking dish. In a medium bowl, whisk together eggs, milk, chives, salt and pepper. Pour over layers. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Sprinkle evenly with remaining 2 cups cheese. Bake uncovered for 1 hour, or until a knife inserted near the center comes out clean. Garnish with fresh tomato slices and fresh parsley, if desired.

Nutrition Facts : Calories 834.7, Fat 56.3, SaturatedFat 32.3, Cholesterol 354.4, Sodium 2477.9, Carbohydrate 39.4, Fiber 3.5, Sugar 5.4, Protein 43.8