Swiss Cheese Strata
Submitted by kisha_geijer
A make-ahead egg strata layered with sausage, Swiss cheese, broccoli, and stuffing, soaked overnight in a savory custard. Assemble it the night before and bake it for brunch.
YIELD
9 servingsPREP
20 minCOOK
30 minREADY
7 hrsThis is the dish that does your morning hosting for you.
Brown the sausage, layer it with shredded Swiss cheese, chopped broccoli, and stuffing in a baking dish, then pour over a custard of eggs, chicken broth, and half-and-half.
Cover it, slide it into the fridge, and forget about it until morning.
After an hour at room temperature and 30 minutes in the oven, you’ve got a golden, puffed-up strata with crispy edges and a creamy center.
Feeds a crowd of nine without breaking a sweat.
Kitchen Tips
- The overnight soak is not optional. The stuffing needs time to absorb the custard so the strata bakes up cohesive instead of dry on top and wet underneath.
- Let it come to room temperature for a full hour before baking. A cold dish going into a hot oven cooks unevenly.
- Use bulk breakfast sausage with some sage in it. The herb pairs naturally with the Swiss cheese and broccoli.
Ingredients
Directions
In 10-inch skillet over medium heat, brown sausage, stirring to seperate meat.
Spoon off fat.
Butter 13- by 9-inch baking dish . In large bowl, combine stuffing, cheese, broccoli and sausage.
Arrange evenly in prepared dish.
In same bowl, beat eggs; stir in broth and halfand-half. Pour over stuffing mixture, covering all ingredients.
Cover; refrigerate at least 6 hours or overnight.
Let stand at room temperature 1 hour Uncover.
Bake at 350℉ (180℃). for 30 minutes or until set.
Comments
