Smokin’ Strata

Name: Smokin’ Strata
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 2 tablespoons unsalted butter; 1 1/2 medium red bell peppers, finely chopped; 2 leeks, thinly sliced, white and light green parts only; 1 (10-ounce) loaf focaccia bread, cut into 1/2-inch cubes; 4 ounces mild smoked Gouda cheese, grated (1 cup); 1 1/2 cups whole milk; 1 1/2 cups half-and-half; 9 large eggs, lightly beaten; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

In the words of Crystal’s dad, Jody, “Some times you just want breakfast for dinner.” We couldn’t agree more. This egg masterpiece is not only great for breakfast but also ideal for a savory dinner any night of the week. Aside from the taste, the beautiful thing about stratas is how filling they are. At the heart of any great strata you will find a dense, rustic bread (we use focaccia) layered with an egg mixture and cheese. In this particular recipe we add leeks and red bell peppers for a touch of sweetness and color, but the real standout is the smoky flavor provided by the Gouda cheese. Hence, the strata’s name. Enjoy!

Recipe information

Yield
makes 6 to 8 servings

Ingredients

Cooking spray

2 tablespoons unsalted butter

1 1/2 medium red bell peppers, finely chopped

2 leeks, thinly sliced, white and light green parts only

1 (10-ounce) loaf focaccia bread, cut into 1/2-inch cubes

4 ounces mild smoked Gouda cheese, grated (1 cup)

1 1/2 cups whole milk

1 1/2 cups half-and-half

9 large eggs, lightly beaten

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preparation

Step 1
Preheat oven to 375°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Step 2
In a medium sauté pan set over medium-high heat, melt the butter. Add the bell peppers and leeks and sauté until soft, about 8 minutes. Set aside.
Step 3
Spread half of the bread cubes in the prepared casserole dish. Top with three-fourths of the cheese and three-fourths of the red pepper mixture. Repeat the layers.
Step 4
In a medium bowl, whisk together the milk, half-and-half, eggs, mustard, salt, and pepper. Pour over the strata layers. Bake for 1 hour, or until the eggs are firm and set in the center and the top of the casserole is golden brown.
note
Step 5
Vegetarian friendly!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.

TagsCasserole Egg Bell Pepper Vegetable Leek Root Vegetable Gouda Cheese Dairy Main Breakfast Brunch Dinner Nut Free Vegetarian Easy One-Pot Meals Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

note

Step 5

Recipe notes