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Recipe Sat Mar 10 2007
Sleep in Tomorrow!
Don’t forget to set your clock ahead an hour tonight! Why not use that as a great excuse to try a make-ahead breakfast treat, so that when you do get up and realize what time it is, you can smile and crawl back under the covers because all you have to do is pop this dish in the oven and relax…
This egg and cheese strata recipe is totally basic; but you can easily dress up a strata with a layer of sautéed zucchini, asparagus, onions, garlic, or other tasty veggies. You can add salsa or a mix of hot chiles; you can put some ham, bacon, or other meat in there as well. Use this recipe as a starting point, and then let your imagination run wild!
Ingredients:
1 Tb. butter
6 to 8 slices of bread (about 1/4 to 1/2 an inch thick) you can use up day-old bread too!
1 1/4 cups (about 5 ounces) grated or crumbled medium to sharp Cheddar, Monterey Jack, Muenster, or Mozzarella (or any tasty mix)
1 Tb. minced fresh chives, thyme or rosemary
6 large eggs
1 cup milk or half-and-half (or combo of what you have on hand)
1Tb. mustard
1/2 tsp. salt
1/2 tsp. black pepper
Method:
1. Butter a deep 9- to 10-inch baking dish (or first, line it with foil, and then butter for easier clean-up).
2. Arrange the bread, grated cheese, and herbs in 2 alternating layers in the baking dish (just like lasagna).
3. Whisk the eggs with the milk, mustard, salt, and pepper. Pour the custard over the bread mixture. Cover and refrigerate the strata overnight.
4. Remove the strata from the refrigerator and let it rest while the oven preheats to 350 degrees F. Bake the strata for about 45 minutes, until its nice and golden brown on top and lightly set.
Serves 5 to 6 depending on how hungry you are. Pair strata with a fruit salad or slices of melon, or add a side of your favorite breakfast meat!
