What's for Breakfast?

This recipe feeds about 12 people and will save you from slaving over the stove when you have a huge crowd to feed! This is a go-to recipe whenever we have family over and just recently was a hit at the office when we decided to celebrate with a breakfast buffet.
The variations are endless, saute only your family's favorite veggies. You can also add cubed ham, cooked crumbled sausage or bacon or even crispy cooked hash brown potatoes!
Here's the best part.... you will make it the night before and pop it into the oven about 1 hour before you are ready to serve. Kick back in your jammies and enjoy the morning paper with a freshly pulled shot of espresso....that's what I did.

Breakfast Strata
(Start the strata the day before by leaving the bread pieces out to become stale, otherwise you can dry the bread pieces out in a 375 degree F oven while you saute the veggies).
Butter a deep baking dish that holds at least 3 quarts.

16 extra large eggs
3 cups whole milk
2 cups shredded medium cheddar cheese
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp granulated garlic
2 drops Tabasco sauce
1/2 tsp celery salt
Whisk together the above ingredients and set aside.

1 loaf bakery style French Bread- torn into bite size pieces and dried out (see above)
1/2 large green bell pepper- diced
1 large portabello mushroom cap- diced
1 bunch green onions- white part and some of green part- diced
2 cups grape tomatoes- leave whole
1 8 oz pkg- fresh spinach
2 tblsp butter or olive oil

In a large saute pan over medium -high heat saute the mushrooms, bell pepper and green onion in butter or oil, saute for 5-7 minutes and add tomatoes, saute for 3-5 minutes or until tomato skins start to split. Remove from pan and set aside. Add the fresh spinach to the saute pan and cook until reduced to half. Let cool slightly and squeeze any excess water from the spinach.
Into the buttered baking dish, add dried bread, pour sauteed veggies and spinach on top of the bread and distribute evenly. Pour egg mixture over everything and cover tightly with plastic wrap and refrigerate overnight.

In the morning, preheat oven to 400 degrees F and bake Strata for 50-60 minutes. The strata will be puffy and golden brown around the edges. Serve immediately!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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