Wednesday, April 16, 2008


This Strata is really yummy for breakfast or dinner or any meal, really. I got the idea from watching Rachel Ray yesterday morning, and made my own adjustments. You can really use any meat or green veggie or cheese you like, I just liked my own combination.

(serves about 6-8, depending on how much each person can eat:))

12 eggs
2 C milk (I recommend using fattier milk, though low-fat will be just fine. Not as rich or tasty)
1-2 heads of broccoli, cut small (I used 2 just because that's how much I had in the fridge and had to use it up. And it didn't feel like too much. But you might like to use less)
2 C grated cheddar cheese
12-16 oz good quality bacon
4 C bread, torn into big chunks. About 1 loaf of a baguette. I used a "flax seed" loaf and used about 3/4 of it. I think a crustier bread would be better, though
salt and pepper to taste
1 T Dijon mustard (optional)
  1. Preheat the oven to 350.
  2. Cut bacon into little squares and cook through until crispy. Meanwhile, tear bread and place into a greased 9x13 baking pan, making sure the bottom of the pan is covered with bread. Cut broccoli into little pieces and toss evenly on top.
  3. In a large bowl, combine eggs, milk, and salt and pepper (and Dijon mustard, if using)
  4. Once the bacon is cooked through, drained of excess grease, and slightly cooled, sprinkle evenly on top of the bread and broccoli.
  5. Sprinkle cheese generously on top and then pour the egg and milk mixture evenly over the ingredients.
  6. Bake at 350 for 60+ minutes. Once browned on top and cooked through, pull out of the oven and let cool for 10 minutes. Serve warm-hot.


The Tea Leaf said...

yay! you posted!!! j/k... this looks really good, though! I love that at least some good inspiration can come to you from R. Ray. Hope everything is going well!

Lisa Allen said...

FINALLY, a new post! This recipe looks fantastic, I'm definitely going to try it. Maybe with sourdough, ham and asparagus... what do you think?

Lillian said...

I think the ham and asparagus is what Rachel Ray did, and the sourdough sounds much better than what I did. I think I'll try that, too. Mmm!