English Muffin Casserole #Recipe

Butter, softened (for pan)
4 English Muffins, split, toasted
½ pound sliced (about 10 slices) small round sliced Ham
1¼ cups shredded (5 ounces) sharp Cheddar Cheese
8 large eggs
3 cups milk
1½ tablespoons Dijon Mustard
Coarse Salt and ground pepper
¼ teaspoon Hot Sauce, such as Tabasco

Generously Butter a 2-quart shallow baking dish (oval or square); set aside.
In a baking dish, alternately arrange, cut side down, muffin halves and Ham.
Sprinkle with cheddar cheese.
Set aside.
In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined.
Pour over English muffins and ham; cover tightly with plastic wrap.
Refrigerate at least 2 hours and up to overnight.
Place large pan over strata, place heavy pan on top. ( So all ingredients will be covered in egg mixture, soaked.)
In the morning, Preheat oven to 350 degrees.
Place baking dish on a rimmed baking sheet; remove plastic wrap.
Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.)
Let stand 10 minutes before cutting and serving.
Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.
To test to see if it is done, use a sharp knife and insert in center; it should not be jiggly, but should feel firm and the knife should come out clean.
Arrange the muffin halves and Ham upright for beautiful presentation and easier serving.
When cutting, you'll be able to see the layers and make sure each portion contains a few pieces of bread and ham.

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