We’ve had a really nice stretch of mild January weather here in Georgia. Highs in the low 60’s with sunny days. My kind of winter! However, that respite is about to come to a screeching halt so the weather prognosticators say. Beginning tomorrow and continuing throughout the weekend we’re supposed to have rain with high temperatures in the low 40’s. Nasty. Just nasty.
The only good thing about cold rainy weather is staying in around a nice fire with good, comforting food. Even better if it’s something you can make ahead, pop in the oven, and serve up to “oohhs” and “aahhs.” Something like this Easy Weekend Breakfast Strata.
A strata is just a layered casserole usually containing meat, bread, cheese and sometimes veggies, with a milk and egg mixture (think of it as a savory custard) poured over the top. It’s left to sit and allow the custard to soak into the bread before baking. The result is a creamy, cheesy, delightfully easy breakfast or brunch dish. Heck, we’ve even had this for supper on a cold evening. I serve this with mixed fresh fruit for breakfast or a simple side salad for supper. Hope you enjoy this one!
Liberally butter a 2-quart shallow baking dish. Split and toast the English muffins. Cut each in half creating four half moons. Cut the Canadian bacon into half moon slices as well.
Arrange the muffins and bacon in the baking dish cut sides down.
Evenly sprinkle with mushrooms and green onions. Top evenly with the two cheeses.
In a large bowl, add the remaining ingredients whisking until well combined.
Carefully pour the egg mixture into the baking dish making sure that each muffin is covered with liquid. Cover the prepared dish tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
When ready to bake, remove the strata from the refrigerator and heat the oven to 350 degrees. Place the baking dish on a baking sheet and cook until puffed and the center is set – about 1 hour, 15 minutes to 1 hour, 30 minutes. Tent the dish with foil if the top starts to brown too quickly.
Let stand 10 minutes before serving.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Adapted from Everyday Food by Martha Stewart Living.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More strata recipes you might enjoy:
- Ham and Asparagus Strata from Simply Recipes
- Artichoke and Goat Cheese Strata from Eats Well With Others
- Spinach and Cheese Strata from Annie’s Eats
- Eggs Benedict Strata from Taste and Tell
- Spinach, Sausage and Cheese Strata from We Are Not Martha
What I was up to…
- One Year Ago: Spanish Rice and Chicken Soup and Homemade Taco Seasoning Mix
- Two Years Ago: BLT Pizza and Irish Spiced Fruitcake
- Three Years Ago: Hash Brown Omelet Skillets and Oatmeal Blueberry Pancakes
- Four Years Ago: Copper Pennies and Baked Catfish
- Five Years Ago: Huevos and Grits, Y’all and Lime Cupcakes