If you've been reading the Sweet C's Blog for a while, you might remember this post from Easter time when I made this for Easter morning. This strata is a fabulous recipe for mornings you'd rather be spending with family than your kitchen. Make the night before, pop into the over Christmas morning, and eat! Simple and delicious!
I am taking the next few days off of the blog to spend with my family. Have a safe, memorable and very Merry Christmas!!!
Stratas are one of my favorite things to make for brunches. All of the preparation is done the night before- they just have to cook for one hour the morning you will be serving it. It is eggy, cheesy and decadent- and always gets me TONS of compliments, without much fuss!
-Eggs (depending on your taste 6-12- 6 for a firmer strata, add more if you'd like a fluffier more souffle like dish)
-Sourdough bread (6-9 pieces depending on your casserole dish) do not use non-sourdough bread or the strata will be sweet like french toast (unless you'd like a sweet, not savory dish)
-2 cups of grated cheese (cheddar, feta, anything non-sweet that you enjoy!)
-Fillings of your choice- I did a sauteed onion and 8 large mushrooms, but you could do peppers, green chile, ham, bacon, tomato- anything you enjoy in an omelet
-1/4 cup milk
First, generously butter your casserole dish, set aside.
Prepare your filling like you would for an omelet- if you like crunchy vegetables, leave them uncooked. If you like caramelized, saute them. Let completely cool if cooking.
Layer sourdough bread in pan to cover bottom.
Add half the grated cheese and filling to the first layer of bread. Add another layer of bread, and cover with the rest of your filling. Top with the rest of your cheese.
Beat your eggs with a quarter cup of milk.
Pour over dish, being sure to soak the entire top of the bread with the eggs and milk. When you are done adding the dairy mixture, it should come almost to the top of the casserole dish, like this:
Cover with plastic wrap and refrigerate overnight.
In the morning, set the oven to 350 degrees, remove plastic wrap, and place strata in oven. Cook until golden brown and very puffy like a souffle, about 1 hour.
Cut into slices, and serve warm. If this cools, you can easily set it back in the oven to warm. Reheat leftovers in oven or microwave.