Brunch might be the best out of all of America’s combined meal times, e.g lupper, linner, dinfast (depending on what time it is). It’s one of those meals that comes every so often, but when it does, everyone seems to give just a bit more attention to it, and it definitely pays off.
This week I wanted to have a Sunday brunch with my pals before we all head home for Thanksgiving, so I decided to make something called a stratta.
A stratta is a form of an egg-bake. Things like quiche fall into this category. Basically, a stratta is a mixture of french toast, scrambled eggs and an omelette, according to Nagi, a fellow food blogger on Recipe Tin Eats. She made a cheese and bacon stratta which I modified.
Let’s dive in.
(1) loaf of french bread
(2) medium onions
(1) package of button mushrooms
(8) links of your favorite kind of sausage (I used maple venison)
(1/2) package of your favorite kind of bacon
(1 1/2 ) cups of milk
Cube/dice up all of the ingredients that you want in your stratta. You can literally use anything you’d like. I used bacon, sausage, onions, mushrooms, cheddar and parmesan cheese.
Fry bacon and sausage to your liking. Place in bowl when done.
Saute onions and mushrooms. Place in bowl when done.
Crack eggs into large bowl. Combine with milk.
Put all ingredients in big plastic bag. Let sit for at least an hour, or you can let it sit overnight.
Cover with aluminum foil. Bake for 30-35 minutes.
Uncover. Bake for 10 minutes (until you don’t see anymore liquid egg.)
I have to credit my roommate Nik for the title of this post. He said “I’m out in the Strattasphere” after he took his first bite.
This is also one of those recipes that is quite good reheated!
PS: thank you to Olivia Revolinski for lending her hand (and hands) with this recipe.