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Aug 2009  |  By Laura Hine  |  Comments (0)

Egg Strata: A Classic Brunch Recipe

TAGS: recipes, menus, eggs, brunch, breakfast

The recipe for this delicious and easy egg dish comes from Gloria Logan, mother of Liz Logan, Make It Better’s senior editor. All the work is done the night before, so on Mother’s Day, your brood just has to pop it in the oven while you relax.

Serves: 8
Prep Time: 40 min.

Cook Time: 1-1/2 hrs.

Ingredients
8 cups day-old or lightly toasted bread, cubed
1 pound bulk breakfast sausage
1 pound sharp Cheddar cheese, grated
8 eggs
3 cups milk
1 teaspoon salt
1 teaspoon dry mustard or 1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/2 teaspoon Worcestershire sauce

Directions

1. Use butter or cooking spray to coat a 2-quart casserole or soufflé dish, and set aside.

2. Sauté the sausage meat until it’s no longer pink. Layer the casserole with a third of the bread, a third of the meat and a third of the cheese, and repeat twice more.

3. Beat the eggs and milk with all seasonings. Slowly pour this mixture over the layers.

4. Cover and refrigerate overnight. Remove from refrigerator 45 minutes before baking. Preheat oven to 350 degrees. Place in a pan of hot water, and bake uncovered for 1-1/2 hours. The strata will puff like a soufflé and brown on top. Let stand 10 minutes before serving.

Complete the menu: Fruit salad, coffee and mimosas.