This breakfast casserole is my sister-in-law Margaret's recipe. Very adaptable and hard to keep from hungry people.
Confetti Egg Strata
1/2 loaf Italian bread, cut into 1 inch cubs
8 oz ham, cut into 1/2 inch cubes (1 1/2 cups)
1 cup fresh mushrooms, sliced
1 cup red or green pepper, coarsely chopped
1/2 cup green onions with tops, sliced
2 cups (8 oz) shredded cheddar cheese
10 eggs, lightly beaten
3 cups milk
1/2 t salt
1/4 t pepper
In a greased baking dish, layer half of bread, cheese and veggies. Repeat. Whisk milk and seasonings into eggs until well blended. Slowly pour evenly over layered ingredients. Cover with foil and refrigerate several hours overnight.
Bake uncovered at 350 for 55 to 60 minutes or until strata is set and top is golden brown.
As far as substitutions, you can do all kinds of things. I skip the mushrooms. Bacon or sausage both work great. I like a lot of green onions, so I load up on those. We eat a lot of sourdough bread and don't always make it through a loaf before it starts to go bad, so I freeze it. This last time I made it with all my leftover bread, including sourdough, boule, two croissants and some country Italian bread. You could make it Mexican with chorizo, salsa and Mexican cheese.
No comments:
Post a Comment