This egg strata can be personalized with your favorite rustic bread, cheese and veggies. But the best part? It can be prepared the night before and easily doubled or tripled for a crowd. You’ll seriously wow them with this one!
Brunch for a Bunch
1/2 loaf sliced rustic hearth bread (egg bread is also yummy), trimmed
2 cups (226 g) grated Mozzarella cheese
6 large fresh eggs
1 cup (244 g) whole milk
1/2 medium onion, diced
1/2 red pepper, diced
1/4 lb. mushrooms, sliced
1-2 green onions, chopped
Salt and pepper to taste
Saute the onion, red pepper and mushrooms in butter and oil until softened.
Butter both sides of bread and cut them to fit into a 8x8x2” pan (one layer). Sprinkle half of the cheese over the bread. Add another layer of bread and then the other half of cheese.
Top cheese with diced veggies.
Blend milk and eggs together in a blender and pour over bread-cheese dish. [At this point the can be covered and refrigerated overnight].
Bake uncovered in a 350°F (177°C) oven for an hour or until the top is browned. Top with the roasted tomatoes and serve hot.
Adapted from a recipe by Emmy Halberg Baker (enjoyed by her family for years!)