Herbed Pastry Strata

Growing up, Mom liked to make (and later ME – I took charge in her kitchen, much to her dismay) “Eggs for a Crowd” whenever we had overnight guests (which was often). It’s simple and so tasty.

This Egg Strata, of sorts, is similar. With tons of buttery cheese and herbed flavor, it is an easy make-ahead breakfast casserole that’s super quick to prep and simple to then pop in the oven the next morning! It will become your go-to “special occasion” breakfast, or weeklong favorite morning glory. (A rich comforting breakfast makes every occasion seem special!)

 

A Strata is a slow-baked egg casserole that always includes bread to stabilize the eggs as they bake, which creates a souffle-like casserole that toasts brilliantly on the top.

 

We’ve got lots of herbs and tons of beautiful flavor in this one: Herbed Pastry Strata.

Herbed Pastry Strata 

2 Tbs. butter
1 recipe of homemade rolls, formed into 2″ balls
4 croissants, torn into pieces
6 eggs
1/4 cup cream
16 oz. Colby jack cheese, shredded
1 large shallot, minced
2 Tbs. fresh tarragon, finely chopped
2 Tbs. fresh dill, finely chopped
sea salt and pepper

 

Preheat the oven to 375°F.

 

Thoroughly grease all surfaces of a bundt pan with the butter.

 

Drop 2″ balls of homemade roll/bread dough to line the bottom of the pan.

 

In a separate bowl, whisk all remaining ingredients together.

 

Pour the mixture over the dough and bake, on a cookie sheet, for about 45 minutes, until everything is golden, bubbly brown.

 

Remove from the oven and cool for several hours before inverting and slicing to serve.