March 23, 2021
It's what's for Breakfast!
Easter Sunday was here and what could be better and of course easier than a Strata. What is a really easy dish to make is a strata. You can put this together the night before, take out of the refrigerator and put it in a timed oven. When you get back from church the strata will be ready. Enjoy!
1-½ cups onion, diced
2 Bunch of pencil thin Asparagus
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon nutmeg
6 cups stale rustic bread, cut into 1-inch cubes
1-¼ cups whole milk
2 cups shredded white cheddar cheese, divided
Add the onions and sauté until translucent.
Add the asparagus and cook until just heated through. Season with ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg. Allow to cool.
Whisk the eggs, milk and remaining salt and pepper in a bowl.
Put the bread in the pan and add 1-½ cups of the cheese and the bacon-spinach mix. Pour the egg mix over everything. At this point you can refrigerate over night.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Take the strata out of the refrigerator and top with the remaining ½ cup cheese.
Bake for 45 minutes, until golden brown and bubbly on top.
Allow to rest for 5 minutes before removing from the pan and serving.
Heat a large sauté pan over medium-high heat.
Add the bacon and cook until the fat has rendered.
If you would like to try this recipe with a little different taste, use spinach rather than asparagus to make BACON SPINACH STRATA
March 24, 2021
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