Simple Strata [Intro to Cooking]

By Ari

Today’s recipe most certainly falls in the ‘breakfast for dinner’ category and I could not be more pleased about that. I love egg bakes because they are so versatile. Don’t have sausage? Use bacon, turkey, ham or chicken instead. On a low-carb diet? Leave out the bread and throw in some veggies for a frittata.

Ingredients

• french baguette
• 8 eggs
• 1/4 c. milk
• 3/4 c. Velveeta, cubed.
• 1/4 c. cheddar cheese
• 1 lb. sausage
• salt and pepper

Instructions

1. Brown sausage in a skillet and drain. Set aside.
2. In a mixing bowl, whisk 8 eggs with the milk. Continue to mix until the yolk and whites of the eggs are completely blended.
3.  In the bottom of a greased 13″ x 9″ baking dish, layer the bread, sausage, and Velveeta cheese.
4. Pour the eggs on top, allowing at least a 1/4″ between the top of the eggs and the edge of the baking dish, as the eggs will rise a little while cooking. Sprinkle cheddar cheese on top.
5. Bake in a 350°F for 25 minutes. Check the strata by gently shaking the pan. If the top of the eggs are still jiggling, it is not done. Continue to bake and check every 5-10 minutes until the top of the strata is firm.

Pro-Tips

1. Adding a little milk to any egg dish is the only sure-fire way to increase fluffiness.
2. This is a perfect application for your bread that is a day or two past it’s prime.