Hi! Sorry things have been quiet around these parts. The closer Christmas gets, the busier I seem to be.....I'm sure you can all relate, right?!
One of the things I've been busy at is menu planning. We're hosting our annual Christmas party on Saturday and our theme is the '80s, so I've been trying to come up with some '80s-themed food to serve. I'm thinking fondues, black forest cake, cake rolls and whatever other fun things I come up with this week!
Are you hosting any meals this holiday season? For me, it's all about planning ahead. I write my menu out, re-write and amend it as the date gets closer and then work away dish by dish when the big day finally arrives. Things that can be made ahead are always favourites because it helps to alleviate all the things that must be done at the last minute.
This breakfast strata is something that I often make when we're hosting a breakfast or brunch. My mom used to make something similar to this for Christmas morning, so I have a sentimental attachment to this dish, plus it's easy to throw together, can be customized with any veggies/meats that you like and can be made the night before ---- {WIN!}
Now you don't need a special occasion to make this; I made it this past weekend and now we have leftovers for breakfasts and/or lunches for the first part of this week.....and who's kidding who, Derek will be lucky to get even a bite. :-D
Serves 6
8 slices whole wheat bread, cubed
1 1/2 c baby spinach
1 c sliced mushrooms
1/2 large tomato, thinly sliced
2 c cheese
7 eggs
1 1/3 c milk
salt & pepper to taste
Choose a medium-sized casserole dish and spray with non-stick spray.
Layer your ingredients starting with half of the bread cubes, followed by all of the spinach, the mushrooms, tomato, 3/4 c of the shredded cheese and the remaining bread.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt & pepper. Pour your egg mixture over the entire casserole making sure to soak all of the bread. Sprinkle the remaining cheese over the entire casserole. Cover and refrigerate overnight.
About an hour and half before you are planning to eat, pre-heat your oven to 375. Bake the casserole, uncovered, for 1 hour and 15 minutes.
Remove from the oven and let sit for 5 minutes prior to serving.
The assembly looks something like this:
Make sure you let the casserole 'rest' before serving.
I usually give it 5 - 10 minutes before diving in.
I'm sure that you can cut it into lovely little wedges when you're serving it to guests, but we don't get too fancy and just scoop out big ol' portions at our house.
YUM!
Will you help me with my '80s menu? If you have any great dishes that were popular in that decade, give me some inspiration!!!
What's your favourite dish to serve for brunch?
Have a great day,
Andrea
xoxo
