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WEDNESDAY June 6—13, 2012
Sensational stratas Easy brunch recipes for busy weekends
By SYLVIA ANDERSON St. Joseph News-Press
When you need to fix a brunch for weekend guests but have more things planned for the day than cooking in the kitchen, make a strata. Call it a breakfast casserole, bread pudding or egg bake if you will, but officially these eggcheese-and-bread-refrigerate-overnight dishes are called stratas, according to cookthink.com. There’s a reason they continue to be a popular menu item. A strata is easy to assemble, and when morning comes, you simply take it out of the fridge and bake it in the oven while you get the coffee on and set the table. You could make one every weekend, but to avoid strata burnout, vary the ingredients. Try
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cornbread, hash browns or English muffins for the bread. Experiment with different cheeses. And any vegetable that works in an omelet would work in a strata. Check out these recipes from local cooks Mary Piatt, John Courter and Bea Dobyan, who shared some of their favorites.
Mary Piatt’s egg and cheese casserole This is your basic strata recipe, the golden standard we all love. And it’s a great way to use bread that has become a little dry. “This is a recipe that my mom used to make growing up,” Mary says. “We still enjoy it today at all of our family gatherings.” 1 pound sausage, ham or
TODD WEDDLE/St. Joseph News-Press
bacon 6 eggs 2 cups milk 6 slices bread, cubed 1 teaspoon salt 1 teaspoon dry mustard 1 cup grated cheese Brown meat. Drain and cool. Beat eggs and add milk, salt and dry mustard and stir. Add cooled meat and all remaining ingredients to egg mixture. Pour in a greased 9x13 pan. Cover and refrigerate overnight. Bake in a 350-degree oven for 45 minutes. Do not preheat oven.
Amish Casserole At Museum Hill Bed
the morning,” he says. 1 pound sliced bacon 1 medium sweet onion 6 eggs, lightly beaten 4 cups frozen, shredded hash brown potatoes 2 cups shredded mild cheddar cheese 1½ cups small curd cottage cheese 1¼ cups shredded Swiss cheese In large skillet, cook bacon and
onion until bacon is crisp, drain. Mix together remaining ingredients in large bowl, stir in bacon mixture. (Let mixture cool before adding.) Pour in to a greased 9-by-13-inch pan. Bake at 350 degrees uncovered for 35 to 40 minutes or until eggs are set and bubbly. Test with toothpick. If it comes out clean without any liquid on it, it’s done. Let stand 10 minutes before serving. Please see TRY/Page 4
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and Breakfast in St. Joseph, they know how to make a great breakfast. This Amish casserole is their most popular breakfast casserole, says John Courter, innkeeper. It uses hashbrowns as a base and three kinds of cheeses. Add a little fruit on the side and you’re done. “It’s very hearty and can be prepared the night before to bake off in
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