On Christmas Eve, when I was making my dash to the markets with Rachel on our electric bike (at 14 degrees outside), I found Swiss Cheese at one of the nearby stores. I was so excited, knowing that this find would mean I could make one our most favorite egg casseroles. This strata recipe I was given to me by one of my close friends in Virginia, Suzanne.
Here it is coming out of the oven…recipe below:
Egg Strata
Sliced french bread
1/4 pound Prosciutto (chopped) could also use fresh bacon bits
sliced fresh tomatoes (about 2)
1/2 cup fresh basil (chopped)
3 cups shredded cheese (half swiss and half cheddar)
1/2 cup grated parmesan cheese
12 beaten eggs
2 cups half n half
salt and pepper to taste
1 tablespoon prepared mustard
1 teaspoon worcestershire sauce
3 tablespoons melted butter
The night before: Slice bread and place in two greased 9 X 13 casserole dishes. Drizzle evenl with melted butter. Layer proscuitto, basil, tomatoes and top with cheese. cover and refrigerate over night. Mix eggs, cream, spices in a bowl. Cover and refrigerate over night.
The next morning: Pour egg mixture over prepared casserole dishes. Bake uncovered at 350 for 30 – 40 minutes