Wednesday, February 23, 2011

Egg and Cheese Strata

A strata is a type of casserole, usually made with eggs and bread and served for breakfast or brunch.

Prepare it the night before (so the cubed bread can really absorb the other ingredients), and pop it in the oven in the morning.

The recipe below represents the most pared-down version.  You can variate it 'til the cows come home by adding any of the following: cooked breakfast sausage, spinach, diced or shredded potatoes, diced ham, Swiss cheese, Gruyere cheese, Pepper Jack cheese, tomatoes, Rotel, sun-dried tomatoes, asparagus, bacon, etc. 

The strata is equally delicious the next day, warmed, and served as filling between toasted English muffins.

Egg and Cheese Strata
Serves 6-8

4 cups milk (whole milk recommended)
8 eggs
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon black pepper
8 slices of bread, crusts trimmed (if desired), cut into 1-inch pieces
2 cups shredded cheddar cheese, divided
Butter for greasing dish

Butter (or spray) a 13x9x2-inch baking dish.

Beat milk, eggs, mustard, salt, pepper, and 1 cup of the cheese together in a large bowl to blend.  Mix in the bread. 

Transfer mixture to the prepared baking dish.  Cover with plastic wrap and chill overnight.

Preheat oven to 375 degrees.  Bake strata uncovered until just set in the center, about 50 minutes.  Sprinkle top with remaining cup of cheese and return to the oven until the cheese melts, about 5 minutes.  Let stand 10 minutes and serve.

Recipe adapted from Bon Appetit, November 1995


Anonymous said...

Eeeezy! And the next day in a muffin with sliced ham, tomato and relish sounds eeeven better!  ︼‿︼