Holiday Recipes

 

Christmas morning strata

Assemble this breakfast casserole on Christmas eve and refrigerate overnight. In the morning, just pop it in the oven while everyone's opening presents and by the time the living room floor is covered with wrapping paper, breakfast will be ready! You'll feel so smart.

1 loaf egg or other hearty bread, sliced (day old is fine)
1 lb. (500 g) sausage meat, any kind
1 onion, chopped
4 cups (1 L) shredded cheese, any kind (a mixture is fine)
5 eggs. beaten
1 tbsp. (15 mL) Dijon mustard
3 cups (750 mL) milk
1 tsp. (5 mL) salt
pinch of ground cayenne pepper
2 medium tomatoes, sliced
1/3 cup (75 mL) grated parmesan cheese

  1. Grease a 9 x 13-inch (23 x 33 cm) baking dish.
  2. Remove the sausage meat from the casing into a skillet. Add the onions and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside.
  3. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese.
  4. Finally, a third layer of bread and all the remaining shredded cheese.
  5. In a bowl, beat together the eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
  6. When you're ready to cook, remove the plastic, arrange the tomato slices on top, and sprinkle with parmesan cheese. Bake at 350° F (180° C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean.
Makes 4 to 6 servings.

How kids can help:

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Layer the ingredients in the baking dish.

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Pour the custard mixture over everything in the dish.

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Add tomato slices and sprinkle cheese before baking.
Quick holiday recipes:

Cookie exchange recipes:

Gingerbread farm recipes:

Chanukah recipes:

Kwanzaa recipes:
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