If you are looking for an easy addition to your Easter brunch, try this. Stratas rarely seem to show up on brunch menus, but in my opinion, are just about the best thing you can do with baked eggs—and, they are so easy to make. Unlike quiches and frittatas, the base of the strata are bread cubes that are left to soak in a custardy egg mixture. The bread makes the strata light and fluffy and a lot like a savory version of bread pudding that you get to eat for breakfast.
This is a basic recipe so feel free to add broccoli, asparagus, mushrooms, and peppers. Really, whatever you like. You can use any kind of bread but I think the onion rolls are the best.
If all this bread talk is making you have carb anxiety, don’t! It’s Easter, so celebrate and enjoy!
Have a blessed and Happy Easter everyone!!
Ham, Swiss, Cheddar, and Parmesan Strata
- 14 ounces onion rolls, cubed
- 1/2 lb. Boar’s Head deli ham, chopped
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Parmesan Reggiano cheese
- 8 eggs
- 2 teaspoons Dijon mustard
- 3 cups 2% milk
- 1 tsp. salt and pepper
Preheat oven to 375F. Butter a 9×11 baking dish. Place cubed rolls in pan. Top with ham and cheeses.
Combine eggs, mustard, milk, and salt and pepper; whisk well. Pour over roll mixture.
Bake 30 to 45 minutes, until set and puffed. Let cool 10 minutes and serve.
We are back from Spring Break and I must say, a week in the sun and surf did us all good. I enjoyed the R&R and the wonderful Caribbean food. I didn’t however enjoy my empty cupboards when I returned home. So I scrounged around and pulled out a jar of marinated artichokes for my inspiration. I got the hmmm….what are you making look from my husband but when he tasted these delicious little morsels of goodness he was a happy camper. Appetizers for dinner are sooo underrated. I must have eaten a dozen of these and now they are definitely going to be in heavy rotation for the spring season. Make these for your next party or just a little treat for yourself.
As a bonus, you can make ahead and freeze.
Growing up, my Dad worked with a guy by the name of Ed Fioretti. Ed became one of my Dad’s best friends. I’ll never forget the first time I met him—Dad invited him to our house for dinner. Ed lived in Chicago. He was Italian, good looking, and drove a flashy red convertible that my sister and I got to drive—much to my Dad’s chagrin. Ed adored my Mom, and loved to give her a hard time in the kitchen. He said he was going to show her how to make a “real” Caesar salad. I was impressed–a man cooking in our kitchen? Ed has since passed away, but his recipe still remains. It inspired me to cook and is one of my favs so I’m sharing it with all of you.
And the Pizza?—well, let’s just say you can’t beat the combo of pesto, sun-dried tomatoes and mozzarella cheese. A perfect combo.
At first glance, meatball recipes are never very exciting to me—until I came across these little gems.
They are one of the most popular items on our catering menu and also a kid favorite. These meatballs have an Italian twist and are so good they don’t even need sauce. Serve these at your next party or for a weeknight meal. I’m warning you—they are addicting!
Celebrate St. Patty’s day with these crazy good Reuben and Swiss Sliders. Even if you aren’t celebrating with the Irish, they are a great party food for kids and adults. Something different than burgers– lots of flavor, and can be thrown together in your crock-pot.
Get your Green on and have a Happy St. Patty’s Day! Continue reading