When we are up to our ears in eggs, which is an easy predicament to be in with 40+ chickens, I always try to make a recipe that will use up some of our surplus. This strata not only uses up eggs, but also makes a great dinner that always leaves leftovers for breakfast the next morning.
Here is what I used in this batch (feel free to substitute your own choices for bread, meat and cheese according to what you have available - this recipe is very flexible.)
- 1 pound link sausage
- 1/2 cup chopped leeks (or onions)
- 9 eggs
- 3 cups milk
- 6 cups diced sourdough bread
- 2 cups shredded cheese
Cook up the sausage with the leeks.
In another bowl, mix the eggs and milk, and then add in the cheese.
Then, in a 9x13 greased pan (butter or coconut oil), layer 3 cups of the bread cubes.
Place the cooked sausage mixture on top of the bread.
Pour half of the eggs and cheese mixture over that.
Then layer on the bread cubes and finish off by pouring the rest of the egg and cheese mixture on the top.
Cover and store over night in the refrigerator or for at least 5 hours.
When you are ready to bake the strata, preheat the oven to 350 degree Fahrenheit and then bake for 1 1/2 hours (1 hour covered and 1/2 hour uncovered).