Directions for 9 x 13 pan. This makes enough for about 12 large triangles for a main course or smaller portions for a brunch.
- 4 to 6 cups bread cubes, a variety, toasted or not
- 1 cup diced bell peppers, any colour
- 1/2 cup diced onion, red or white
- 8 slices cooked bacon or ham chopped (optional)
- 2 cups grated aged cheddar cheese
- 9 eggs well beaten
- 1 1/2 cup fresh milk
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- dash of cayenne
- any herbs you have handy
- Preheat oven to 375°. Grease with margarine (not butter, it burns) or spray a baking dish.
- Place an even layer of the bread cubes over the bottom. Add a layer of the onions, peppers, bacon and cheese. Repeat until the pan is full, ending with a cheese layer.
- Combine the eggs and milk with salt and pepper then pour over the top. Let sit for an hour or overnight in the fridge. Let come to room temperature before baking, if time.
- Place the strata filled pan in another larger pan. Put them in the oven. Add enough hot water to the outer pan to come two thirds of the way up the sides, using a tea kettle. This will insulate the strata and keep the eggs from overcooking. (Sometimes I omit this step and just put it in the oven, but it gets a bit darker on the outside of the pan when cooked.)
- Bake until firmly set, about one hour and as long as an hour and a half.
1. Preheat oven to 375*.
2. Spray or grease as many ramekins as needed.
3. Layer ingredients as above, until each is almost full.
4. Pour over enough egg/milk mix to cover, and soak for a bit.
5. Put ramekins onto a cookie sheet with edges.
6. Bake for about 30 minutes, or until brown and puffed.
Serve with bacon, asparagus, and grilled tomatoes with parmesan crumbs.
Make it Mexican, and serve with spicy sausages, sauteed mixed peppers, salsa and sour cream
Bon appetit!!!
