1. In a large saute pan over medium heat, add oil and Canadian bacon. 2. Cook for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt and pepper. 3. Cook until the leeks are wilted and translucent. Remove from heat and cool completely. 4. In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. 5. Butter an 8- by 8-inch square baking dish. 6. Layer the English muffins in a shingled pattern, cut side down. 7. Mix the cooled Canadian bacon mixture into the egg mixture. 8. Ladle the combined mixture over the English muffins. 9. Cover, weight with a plate and refrigerate overnight. 10. 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. 11. Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean. 12. Let rest for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
