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 homemade rolls, formed into 2″ balls
4 croissants, torn in to 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.
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.
