Submitted by Carolyn Comai, who says, “Assemble this dish in the evening, refrigerate overnight, and pop it into the oven for breakfast or brunch the following day.”
- 8 – 10 slices nice hearty bread (Trader Joe’s Tuscan Pane works great!)
- 1 ½ cups grated Mexican mix cheese (combination of cheeses and taco seasoning)
- 1 ½ cups grated mozzarella – colby blend (or cheddar blend) mix cheese
- 5 large eggs
- 2 cups milk (skim or whole)
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- Optional – cooked, drained asparagus cut into small pieces
- 2 Tablespoons butter
1. Lightly butter an 8”x12“ glass baking dish; line bottom with 4 – 5 slices of bread (fill in any empty spaces with pieces torn from another slice so a solid layer is formed) and sprinkle with half of each cheese.***
2. ***you can add cooked and drained asparagus spears cut into small pieces between the 1st cheese layer and the 2nd bread layer, if you like.
3. Add another layer of bread and sprinkle with the remaining cheeses.
4. Wisk together eggs, milk, salt, pepper and dried basil. Gently and evenly pour this mixture over the bread and cheese layers.
5. Cover and refrigerate overnight .
6. Preheat oven to 325 degrees.
7. Bake strata, for 45 minutes – covered. Remove cover and spread 1 tablespoon of butter on top.
8. Continue baking until puffed and golden, about 10 minutes longer. Let stand 10 minutes before serving.
Serves 6 – 8
Rehfwitz Recipes 