I love a good breakfast casserole. I actually made the two casseroles pictured below on the day after Christmas, but they would be good anytime. Even for dinner.
(Breakfast Strata with County Sausage, Cheddar, and Fresh Herbs)I made the Roasted Red Pepper and Caramelized Onion Strata as a vegetarian alternative to the typically meaty breakfast strata. (Even the carnivores liked it.)
(Breakfast Strata with Roasted Red Peppers, Caramelized Onions, and Chevre)Basic Breakfast Strata Casserole4 thick slices of bread (I used homemade bread)
3 eggs
2 1/2 cups whole milk
salt and pepper, to taste
1-2 cups shredded cheese (cheddar or swiss are great)
Butter an 8" square baking dish. Cut the bread slices to fit on the bottom of the dish, using any scraps to fit into the empty spaces. Sprinkle cheese over the top of the bread. Whisk eggs and milk together. Add salt and pepper. Pour the egg/milk mixture over the top of the cheese and bread. Cover with foil or plastic wrap. Refrigerate overnight.
The next morning, remove casserole from the fridge and let come to room temperature.
Set oven rack to lowest position and preheat oven to 350 degrees F. Bake casserole until brown and bubbly, about 45 minutes. (You may need to cover it with foil to prevent it from becoming too brown on top.) Let stand a few minutes before serving.
For Sausage, Cheddar, and Herb:4 thick slices of bread (I used homemade bread)
3 eggs
2 1/2 cups whole milk
salt and pepper, to taste
1 lb. bulk country sausage, cooked and drained
1-2 cups sharp cheddar cheese
2-3 Tbsp. chopped fresh herbs--rosemary, sage, thyme, parsley, or a combination
2 tsp. Dijon mustard (or 1/2 tsp. dry mustard)
Butter an 8" square baking dish. Cut the bread slices to fit on the bottom of the dish, using any scraps to fit into the empty spaces.
Sprinkle cooked, crumbled sausage over the top of the bread. Top with shredded cheese and herbs. Whisk eggs and milk together. Add Dijon mustard, salt and pepper. Pour the egg/milk mixture over the top of the sausage, cheese and bread. Cover with foil or plastic wrap. Refrigerate overnight.
The next morning, remove casserole from the fridge and let come to room temperature.
Set oven rack to lowest position and preheat oven to 350 degrees F. Bake casserole until brown and bubbly, about 45 minutes. (You may need to cover it with foil to prevent it from becoming too brown on top.) Let stand a few minutes before serving.
For Roasted Red Pepper, Onion, and Chevre:4 thick slices of bread (I used homemade bread)
3 eggs
2 1/2 cups whole milk
salt and pepper, to taste
2-3 roasted red peppers, thinly sliced (from jar is fine)
1 onion, thinly sliced
2 Tbsp. butter or oil
3.5-4 oz. fresh Chevre (fresh goat cheese)
1 Tbsp. fresh or 1/2 tsp. dried basil leaves
Butter an 8" square baking dish. Cut the bread slices to fit on the bottom of the dish, using any scraps to fit into the empty spaces.
Heat 2 Tbsp. butter or oil in a non-stick skillet over medium-high heat. Add the sliced onion. Cook, stirring frequently, until the onion softens and starts to turn golden brown. (It may take up to 10 minutes or more.) Add the red peppers. Remove from heat and let cool for a few minutes.
Arrange the onion/red pepper mixture over the bread. Crumble the goat cheese over the top. Sprinkle with the basil.
Whisk eggs and milk together. Add salt and pepper. Pour the egg/milk mixture over the top of the onions, peppers, and basil. Cover with foil or plastic wrap. Refrigerate overnight.
The next morning, remove casserole from the fridge and let come to room temperature.
Set oven rack to lowest position and preheat oven to 350 degrees F. Bake casserole until brown and bubbly, about 45 minutes. (You may need to cover it with foil to prevent it from becoming too brown on top.) Let stand a few minutes before serving.
