When I plan brunch for a crowd, strata is one of the first dishes on my list. And I'm not alone in loving this easy breakfast casserole. So enjoy creating your own combinations using ingredients that are in season or on hand, and be prepared for complimen
INGREDIENTS (for 1 servings):
- 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
- 1 quart half-and-half
- 12 eggs
- 1 teaspoon salt and several grinds of pepper
- 12 slices fluffy white bread
- 12 ounces extra-sharp cheddar cheese, grated
- 1/2 cup thinly sliced scallions
PREPARATION:
Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside.
Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
VEGETABLE OPTIONS:Bell peppers: Slice and saute in 1 Tb. olive oil. Salt.
Baby spinach: Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain.
Frozen corn: Thaw and drain.
Asparagus: Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.
MEAT OPTIONS:Bacon: Cut into 1/2-inch pieces and fry until crisp. Drain well.
Sausage: Fry bulk breakfast or Italian sausage until fully cooked. Drain.
Kielbasa: Thinly slice.
Crab: Pick over pasteurized backfin crab for shell and cartilage.
This recipe was originally featured in the USA WEEKEND article My Easiest Brunch Ever on March 23, 2003.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.