Cooking: Breakfast Strata

I wholeheartedly admit that this is not my recipe, and that I probably would not have tried it, if I had not had it at HeART and Communion last weekend. Deb kindly made it for us and it was amazing! In fact, we scraped the first pan clean (before we realized there was a second - that Deb is one smart woman!) This dish is also an easy way to use up the leftovers you have in your fridge, with the left over bread you have sitting on your counter to create a simple and delicious breakfast for your family. I’m making it on Valentines for my little family – in a heart shaped dish at that.

Ingredients:


1 cup sliced fresh mushrooms

1 cup chopped zucchini

1 cup chopped spinach

1 cup cubed fully cooked meat (sausage, bacon, ham – or a combination)

3/4 cup chopped onions

3/4 cup chopped green pepper

1 garlic clove, minced

2 Tablespoons cup vegetable oil

1 (8 ounce) package cream cheese, softened

1/4 cup half-and-half cream

6 eggs

2 cups cubed day-old bread (croissants are divine!)

1.5 cups shredded Cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper


INSTRUCTIONS:


In a large skillet, sauté the vegetables (except for the spinach) and meat in oil until vegetables are tender. Drain and pat dry; set aside.

In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper, spinach and vegetable mixture.

Pour into one greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


NOTES:

  • The key to firm, not soggy veggies, is to sauté the veggies but make sure you place them on paper towels and blot them to absorb excess moisture before mixing them in.
  • You can assemble this whole thing the day before and just pop it in the oven the day of the event.
  • If you have leftovers, cut and freeze into single servings. Then, you can thaw each serving as needed later.
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