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Easter Brunch Strata

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Growing up we would spend Easter Brunch at our church. Here the ladies would put on a a huge spread with Strata, Potato dish, fruits, rolls, and other sweet delights. I loved it then, and still love it now. Not only for the preparation the night before guests or a holiday but for the yummy, ooohey, gooey flavors. This is now our Christmas morning tradition.

Strata

6 slices bread (preferably white)
2 cups shredded cheddar cheese
1 lb cooked diced ham
1/2 lb. fresh sliced mushrooms sliced
1 large can Ortega chilles
2 cups shredded jack cheese
6 beaten eggs
2 cups milk
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. basil
1/4 tsp dry mustard

Butter one side of bread and place it butter side down in a 13 X 9 baking dish. Sprinkle 2 cups shredded cheddar cheese on top of the bread. Then layer the diced cooked ham, mushrooms, green chilles, and jack cheese on next 4 layers.

Beat together eggs, milk, salt, paprika, basil, and dry mustard. Pour mixture over pan and cover with foil. Chill overnight or at least 8 hours. Remove from fridge, preheat oven to 325 degrees. Bake for 50 min. Let stand for 10 min. before serving.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

3 responses »

  1. rick-o-liscous

    you should put an enchillada recipe down, because I love enchillada’s, and have Chris (aka Kailey’s Dad) write down one day what he puts in meatballs, because he has some tasty meatballs. A good thing to make that Kailey and I have sometimes is wet burritos, if you have ever been to Burrito Boy in Eugene you know what I am talking about, if you haven’t you need to go and get one, it is on 11th street and also by the Valley River. Pretty much grill up chicken or steak with mexican seasoning, fajita or taco, put some peppers in there and onions. Make some mexican rice, i.e. white rice with celantro. Heat up pinto beans or black beans. Warm up enchillada sauce. Then you get giant flour or wheat soft taco shells pile on rice, pile on beans, and pile on chicken and veggies, add sour cream, guacamole, salsa, andcheese whatever you like. Fold the ends first then roll them up, best if you steam the shells for a few seconds before doing this. Poor enchillada sauce over top of rolled up burrito and sprinkle some cheese on top and wait for it to melt and bam delicousness in about 15 minutes.
    love,
    rick

    Reply
  2. rick-o-liscous

    did you know you have both chicken and poultry as a category, I thought that was kind of funny. I hear you are starting to cook with tofu, say it ain’t so, say it ain’t so. There is no substitute for delicous meatyness of meat. Mmmm mmmm meat. Anyways it is pretty freaking sweet we are heading back to the west. I no longer hate California so much, because I’d take that over this in a million billion years. I can feel the winds of change already.

    Reply
  3. I made this recipe and left the foil while it cooked. That was a mistake. Delicious recipe. I will make it again and leave the foil off next time.

    Reply

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