Overnight Canadian Bacon, English Muffin Strata

• 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

1. In a large saute pan over medium heat, add oil and Canadian bacon.
2. Cook for 3 to 4 minutes, then add leeks, thyme, and 1/2 teaspoon each of salt and pepper.
3. Cook until the leeks are wilted and translucent. Remove from heat and cool completely.
4. In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Butter an 8- by 8-inch square baking dish.
6. Layer the English muffins in a shingled pattern, cut side down.
7. Mix the cooled Canadian bacon mixture into the egg mixture.
8. Ladle the combined mixture over the English muffins.
9. Cover, weight with a plate and refrigerate overnight.
10. 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.
11. Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
12. Let rest for 10 minutes before serving.

extra virgin olive oil, bacon, only, fresh thyme, kosher salt, fresh ground black pepper, eggs, milk, creole mustard, fresh chives, farmhouse sharp cheddar cheese, kosher salt, fresh ground black pepper, muffins, parmesan cheese, butter

Taken from www.food.com/recipe/overnight-canadian-bacon-english-muffin-strata-356772 (may not work)