This crowd-pleasing breakfast bake with toasted English muffins, ham, melty cheddar cheese and fluffy eggs has all of the makings of your favorite breakfast sandwich! The best part is that you can assemble the entire thing a day in advance. Consider this recipe for a big group brunch or even Christmas morning – all you have to do the next day is pop it in the oven when you’re getting ready to eat. All of the nooks and crannies of the toasted English muffins soak up the egg custard overnight making the strata creamy and light on the inside and crispy and golden on top. Not a fan of ham? Try cooked bacon or slices of breakfast sausage. This simple casserole is easy, versatile and oh-so good.
Preheat the broiler on high and position a rack 6-inches from the heat.
Arrange the split English muffins cut side up on a large rimmed baking sheet. Broil until golden brown, about 2 minutes. Let cool. Reduce oven to 350° and grease a 9-by-13-inch baking dish.
Meanwhile, in a large bowl, whisk the eggs with the milk, mustard, salt and pepper.
Top each English muffin half with a folded slice of ham and a slice of cheddar cheese. Arrange the English muffin halves in the baking dish, slightly overlapping like shingles. Pour the egg custard over the top. Grease one side of a large sheet of aluminum foil. Cover the strata with the foil, greased side down.
Bake the strata for 45 minutes. Remove the foil and bake the middle of the strata is set and the top is golden brown, about 20 minutes more. Let cool slightly. Garnish with chives and parsley and serve, passing hot sauce at the table.
MAKE AHEAD The strata can be prepared through step 4 and refrigerated overnight. Let sit at room temperature for 30 minutes and then bake according to the recipe.