This Easter Sunday we held a small brunch with my in-laws as a great celebration and way to break our Lenten fast. Since we haven't been eating eggs, dairy, or meat for 40 days (I got a pass as I am nursing) we were eager to tear into some delicious food.
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!
It should be noted that this dish is not something I'd recommend while dieting! While it is easy, it is certainly not cholesterol or calorie free.
Strata
-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)
-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.
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.
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