August 23, 2012

Breakfast Strata


Since it’s been so hot this summer, I thought that a nice indoor brunch with friends would be a welcome change of pace. The menu I selected was ideal for an early day meal because just about everything was prepared the evening before. All that needed to be done in the morning was to make mini quiche filling and then pop all of the dishes in the oven. It took a little bit of coordination to bake the various goodies because the temperature needed was not the same for everything. All worked out well and the table was surrounded with great friends, laughs, and food.

I made a variety of dishes to suit everyone’s tastes and to make sure no one went hungry. Plates were loaded up with this breakfast strata, hashbrown casserole, mini quiche, cinnamon rolls, and fresh sliced strawberries. A strata is a great way to feed many people with little work involved. Another positive is that you can get creative by adding the goodness of green chilis, jalepenos, mushrooms, bacon, or whatever else you prefer.

Breakfast Strata
1 lb sausage, cooked and drained of oil
7-8 slices of white bread, torn or cubed into small pieces
3 C shredded cheddar cheese
1/2 C onion, diced
8 eggs
1-1/3 C water
5 oz milk
1 pkg Mccormick country gravy mix

Lightly spray a 9-inch x 13-inch casserole dish.

Lay the bread pieces in the bottom of the prepared dish. Crumble the cooled sausage over the bread and then evenly sprinkle the onions and shredded cheese on top.


In a large mixing bowl, whisk together eggs, water, milk, and gravy mix. Gently pour the egg mixture evenly throughout the casserole dish.


Cover with plastic film and refrigerate overnight.


When ready to bake, heat oven to 350ºF and bake for 50-55 minutes, until a knife inserted into the center comes out clean. Let stand for 10 minutes, then serve.

Serves 6-8

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