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Breakfast strata

Servings:
6 to 8 servings
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Ingredients

  • 1 tablespoon soft butter
  • 1 cup milk
  • 1/2 cup white wine (if no wine, increase milk by 1/2 cup)
  • 4 cup ripe tomatoes, sliced 1/3-inch thick
  • 1 cup pesto (store-bought or homemade)
  • 4 cup arugula leaves, or other leafy green
  • 12 ounce cheese, sliced or grated (pretty much any cheese, cheddar, gouda, blue, brie, swiss, gruyere, etc.)
  • 8 ounce eggs
  • 8 ounce sliced ham, canadian bacon, or prosciutto, etc.
  • 1/2 cup grated parmesan

Preparation

Baking Directions:

Butter a casserole dish, such as a 9x13 rectangular or 10x15 oval.

Add the milk and wine to the bread cubes, and toss to blend and absorb.

Pour into the dish and spread level.

Cover the bread with the sliced tomatoes.

Season the tomatoes with a little salt and pepper.

Spread the pesto over the tomatoes.

Cover with the arugula leaves.

Distribute the cheese evenly over the arugula.

Whisk the eggs well, and pour over the layers, reserving about a cup.

Lay the ham slices over the top, covering the surface.

More than one layer is OK.

Drizzle the remaining egg over the ham, and top with the Parmesan.

Cover with plastic wrap and refrigerate overnight.

Remove dish from refrigerator and let sit for 30-40 minutes at room temperature.

Preheat the oven to 350 degrees.

Bake in center of oven for 40-45 minutes, until bubbly, slightly puffed, and light brown on top.

Let sit 10-15 minutes before serving.