Overnight Canadian Bacon, English Muffin Strata - cooking recipe

Ingredients

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

Preparation

In a large saute pan over medium heat, add oil and Canadian bacon.
Cook for 3 to 4 minutes, then add leeks, thyme, and 1/2 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, 3/4 teaspoon kosher salt and 1/4 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.