Breakfast Strata - A La Gwendolyn
Prep: 1 hr - for my version, Let Soak/Refrigerate: 9-24 hrs, Bake: 1 hr
Ingredients:
8 homemade whole wheat Belgian waffles (or any other thicker/dryer bread, enough slices to cover pan in 2 layers)
4 oz sliced or diced fresh mushrooms
1 1/2 C torn fresh spinach
8 oz shredded Mexican blend cheese
8 oz shredded Sharp cheddar cheese
2 1/2 C cubed cooked ham (I bought a bone-in, uncooked, thick slice of a ham in Food Lion's Meat Dept to cook and add - only takes 8 minutes to cook)
8 eggs
2 C milk
Paprika
Oregano
Sea Salt
Waffles:
Directions:
1. Make your waffles, or choose your desired bread.
2. Cook ham in 12-in skillet, 3-4 minutes on each side. Let cool, then dice.
3. Grease 9X13 pan and tear half of the bread and fill the bottom of the dish. Then layer mushrooms and spinach on top. Before adding the ham, I generously sprinkled Paprika and Oregano on top of the veggies. Add diced ham on top of the veggies. Sprinkle with 8 oz of shredded cheese (I used Mexican Blend). Add the remaining bread, torn into bite size pieces. Top with another 8 oz of cheese. Whisk together the eggs, milk and generous salt, and pour evenly over entire dish. Cover with foil and refrigerate up to 24 hours (I only got 9 hours in).
4. Stick pan in the oven with foil still on, then preheat to 350.
5. Once preheated, set timer for 35 min to bake covered with foil, then bake an additional 15 min uncovered.
Note: If the bread you choose is not dense or dry enough, the eggs may be runny.
Yields 8 servings - if served on its own.
ENJOY! Thanks Gwendolyn!
