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 (1/6 of recipe)
Excellent Source: Protein, Vitamin D and Choline
Good Source: Folate, Calcium and Iron
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
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.
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.
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, uncovered, clean, 50 to 60 minutes.
This easy and yummy make ahead egg dish is perfect for brunch, dinner and family get-togethers.
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.
Substitute: 6 strips turkey bacon, cooked and crumbled, can be substituted for the Canadian-style bacon.