This tasty strata is basically a big-batch, brunch-worthy version of a classic Bacon, Egg, and Cheese sandwich. First, you'll cook the bacon until crispy. Then, you'll fry the halved English muffins in the bacon fat, so that every bite of this strata is full of bacon flavor. Next, you'll layer the English muffins, bacon, and American cheese, and then pour the custard-like egg mixture overtop. As it bakes, the cheese melts, the egg cooks and puffs, and the result is a breakfast strata that you'll crave every Sunday. We suggest frying up some hash browns as it cooks.
6 English muffins, halved
6 slices bacon
12 slices American cheese (8 oz.)
6 large eggs
1½ cups whole milk
½ cup sour cream
¼ teaspoon kosher salt
Freshly ground black pepper
¼ cup chopped chives, divided
How to Make It
Preheat oven to 350°F. Lightly butter an 8x8” or other shallow 2-quart baking dish; butter one side of a piece of foil, large enough to cover dish.
In batches, cook the bacon over medium-low heat in a large skillet until crispy, 1 to 2 minutes per side. Transfer to a paper-towel lined plate, reserving the drippings in the skillet.
Working in batches, fry the English muffins, cut-side down, in the bacon fat until golden and crisp, about 30 seconds. Transfer to a paper-towel lined plate.
Break each bacon piece in half. Arrange muffin halves, bacon, and cheese slices slightly upright in prepared dish, alternating layers and shingling as you go.
In a large bowl, whisk together the eggs, milk, sour cream, salt, several grinds black pepper, and 3 tablespoons of the chives until combined. Pour egg mixture over baking dish. Cover with foil, buttered side down.
Bake until puffed and set around the edges, 25 to 30 minutes. Uncover and bake until the center is just set, 18 to 22 minutes more. Let sit 5 minutes. Top with remaining 1 tablespoon chives and several grinds black pepper.
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