Benedict Strata

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    1 Pkg. (12 oz.) English Muffins
    6 Slices Canadian-Style Bacon, Chopped (4 oz.)
    6 Eggs
    1-1/2 Cups Milk
    2 Tbsp. Mayonnaise
    2 Tbsp. Fresh Lemon Juice
    2 Tsp. Freshly Grated Lemon Peel

    Yields: 6 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D and Choline

    Good Source: Folate, Calcium and Iron

    Calories: 282

    Total Fat: 10 g
    Saturated fat: 3 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

    Cholesterol: 202 mg
    Sodium: 570 mg
    Carbohydrates: 30 g
    Dietary Fiber: 1 g
    Protein: 17 g
    Vitamin A: 398 IU
    Vitamin D: 92.1 IU
    Folate: 68.1 mcg
    Calcium: 104.7 mg
    Iron: 2.8 mg
    Choline: 149.6 mg

    Vitamin C: 3.3 mg
    Vitamin E: 1 IU
    Trans Fat: 0 g
    Sugars: 5 g
    Potassium: 231.3 mg
    Magnesium: 16.4 mg
    Selenium: 22.2 mcg
    Phosphorus: 200.4 mg
    Vitamin B12: 1.1 mcg
    Vitamin K: 2.3 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.4 mg
    Manganese: 0.1 mg
    Zinc: 1.1 mg
    Vitamin B2 – Riboflavin: 0.6 mg
    Vitamin B3 – Niacin: 3.3 mg
    Omega 3: 0.2 g
    Omega 6: 1.6 g


  1. SPLIT muffins; cut into 1-inch pieces. PLACE 1/2 of the pieces in single layer in greased 8-inch square baking dish. TOP with 1/2 of the bacon. REPEAT layers with remaining muffin pieces and bacon.

  2. BEAT eggs, milk, mayonnaise, lemon juice and lemon peel in large bowl until blended. SLOWLY POUR over layers in baking dish. REFRIGERATE, covered, several hours or overnight.

  3. HEAT oven to 350°F. REMOVE strata from refrigerator; uncover and let stand while oven heats. BAKE in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, 50 to 60 minutes.

Insider Info

An easy make ahead take on the original eggs Benedict, this strata combines eggs with Canadian-style bacon, English muffins and lemon.

Like its cousins the quiche and bread pudding, the strata has endless variations. It can be made with almost any firm bread, enhanced with vegetables, meat and cheese, and flavored any way you like.

As with French toast and bread pudding, the strata is a good use for bread that has become a bit dry.

Lighter Option: Recipe can be made with reduced-fat mayonnaise, if desired.