Cheese Strata | This classic breakfast casserole is hearty and flexible. It can be made with a variety of ingredients, including crumbled bacon, scallions, sausage, mushrooms, shallots – even (drained) spinach. You can substitute the cheeses of your choice. All-vegetable varieties are possible, too. In this recipe, Mitch uses a muffin pan to make individual servings. Grease baking cups and reduce baking time when making individual servings.
INGREDIENTS
6 cups day-old bread (French baguette), cubed
10 large eggs
2 cups half-and-half
2 cups shredded cheese (1 cup white cheddar, ½ cup Parmesan, ½ cup Romano)
1 cup diced ham
1 jar roasted red peppers
½ stick butter, melted
2 tablespoons parsley, chopped
Dash salt
Dash pepper
PREPARATION
Toss cubed bread in ½ stick melted butter. Spread on baking sheet and toast for 10 minutes at 375.
Beat eggs in large bowl
Add half-and-half to egg mixture to make a custard
Add cubed bread to egg mixture
Add ham
Add cheese
Add roasted red peppers
Use spatula to mix ingredients.
Add salt and pepper
Cover mixture and refrigerate for a few hours or overnight
Bake in a large, greased casserole dish at 350 for 45 minutes.
Garnish with fruit
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