Perfect Slow-Cooked Strata (Egg Casserole)

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Haven’t gone to the grocery store? Have a bunch of veggies that will probably spoil in the next couple of days? Have blocks of half eaten cheese left over from the holidays, or from lunch (no judgement here, I love cheese too!). Then this is the meal for you! Strata (egg casserole) is my fave clean-out-the-fridge meal. It’s versatile, easy to make and de-LI-cious. t’s great for any meal of the day! . Check out the recipe below for some strata-spiration.

Perfect Slow-Cooked Strata (Egg Casserole)

Equipment

  • 10-inch ovenproof skillet

Ingredients

  • 2 ish cups of “add-ins” – I used a pound of sliced mushrooms and a big handful of parsley. basically just sauté and season whatever veggie or meat you have until it tastes delicious.
  • 6 large eggs
  • 1/4 cup creamy milk or milk substitute heavy cream or whole milk or almond milk or cashew yogurt!
  • your preferred spices/seasonings
  • 1 cup cheese in this one I used cheddar, parm, and a few leftover bits of brie!
  • 2 cups cubed bread I like brioche

Instructions

  • Sauté the ”add-ins” (veggies and/or meat) in an ovenproof 10-inch skillet until caramelized and delicious. Let the skillet cool for a few minutes. Beat together the eggs and cream and seasonings. Fold in a cup of whatever the cheese you have, plus the 2 cups of cubed bread. Pour egg mixture into the skillet and stir to combine. Best if refrigerated overnight but you can bake it right away if you must. Bake at 250f for 30 to 40 minutes, until JUST cooked through but still a tad wet looking. Let it cool and firm up for a few minutes, then slice and enjoy. I like to serve mine with arugula tossed with salt, pepper, lemon juice and evoo. Reheats PERFECTLY in the microwave for about 30 seconds.

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