Breakfast Casserole - Breakfast and Brunch
Make one recipe and then give variations in notes.
Servings: 12 Yield: 12 servings
Easy Strata and Variations
1 pound sliced fresh mushrooms
1 tablespoon vegetable oil
1 quart half-and-half
12 eggs
1 teaspoon salt and several grinds of pepper
12 slices fluffy white bread
1 pound cubed fully cooked ham
12 ounces extra-sharp cheddar cheese grated
½ cup thinly sliced scallions
Breakfast and Brunch Step 1 Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside. Step 2 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. Step 3 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.) Step 4 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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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