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Mushroom, Bacon and English Muffin Strata Recipe

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Servings 4
Baked egg dishes are the perfect option when wanting to bake ahead of time for brunch. These simple Mushroom, Bacon and English Muffin Stratas are no exception. They come together easily with the help of Wolferman’s Signature English Muffins! Replacing the traditional white bread I usually use in my strata recipe, the English muffins add a surprising and pleasant texture to the dish! Like a savory bread pudding, you will want these to grace your brunch table every single Sunday.


  • 1 tablespoon olive oil
  • 8 ounces sliced white mushrooms
  • 4 slices Canadian bacon (cut into bite-sized pieces)
  • 6 large eggs
  • 1 ½ cups milk
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  • 4 Wolferman’s Signature English Muffins (cut into bite-sized cubes)


  • Preheat oven to 375 degrees.
  • Heat the oil in a medium non-stick skillet over medium heat.
  • Add the mushrooms to the pan and cook until softened. Stir in the bacon and cook for an additional 2-3 minutes. Set aside.
  • In a large bowl, whisk together the eggs, milk, salt and pepper until combined. Add the English muffins to the bowl and toss to coat.
  • Stir in the mushroom and bacon mixture.
  • Divide the mixture evenly between 4-8 ounce ramekins coated with cooking spray and place on a baking sheet.
  • Bake the strata for 25-30 minutes or until puffed and golden brown.
  • Allow to cool for 5 minutes before serving.
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