As with most things I make, I look in the refrigerator to see what I can use. Here is the basic recipe I used today. I have a wonderful group of friends; we call outselves 3 Old Ladies and a Kid, i.e. 3 in their 60s and 1 in her 30s. We are women who are "on a loving adventure in cross-generational mapmaking and care". We bless one another with vulnerable honesty.
CHEDDAR, VEGETABLE & BACON STRATA
enough cubbed bread to cover the bottom of baking dish
6 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups (packed) grated sharp cheddar cheese
sliced tomatoes to cover surface
1 pkg bacon, cooked and crumbled
1 small minced shallot
Step 1
Spray a 13 x 9 x 2-inch baking dish. Fit cubed bread into the bottom of the baking dish. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half & half. Pour the custard over bread. Cover with foil; chill at least 2 hours or overnight. (I choose to do overnight to make breakfast/brunch time easy.)
Step 2
Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top minced shallot, with half of cheese, the bacon, tomatoes, and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes.
Layers in review:
- bread and egg overnight in frig
- 1/2 cheese
- shallots
- bacon
- tomato slices
- 1/2 cheese
Here are some alternatives
- green peppers
- sausage
- mushrooms
- use half feta cheese
- a bit of jalepano pepper
- roasted red pepper, julienne, from a jar