Here’s the “win ’em one, win ’em all” breakfast casserole that graces the buffet at The Manor almost every single morning of our lives. We change it at our whim…sometimes adding broccoli and mushrooms…sometimes even plain…but mostly we add our fresh tomato salsa for a colorful and flavorful dish that pleases everyone.
(Years ago before so many guests were vegetarians, we even added crumbled cooked bacon or sausage…you may like it that way too!)
This assembles the night before and all you do is pour the egg mixture over it in the morning and pop it in the oven. We serve this with home-fried potatoes and toasted english muffins, maybe bagels too, and slices of fresh fruit on the side. This recipe serves 18-24 (that’s for your holiday entertaining!) but can easily be halved and cooked in a 9X13 pan instead of the 10X15. Leftovers microwave easily for lunch!
Yelton Manor B&B Egg Strata
Pre-heat oven to 350 degrees.
1 loaf of white bread, crust removed and cubed into 1″ chunks
4 cups milk
2 cups cheddar cheese
Spray a 10X15 baking dish with Pam-type non-stick cooking spray. Put bread chunks on the bottom of dish and sprinkle with cheese. Add whatever vegetable
or meat you choose…we use our fresh salsa and the recipe is below.
In a large mixing bowl, beat the eggs and milk together. Pour over bread and cheese. Bake for 1 and 1/2 hours, covered with foil. Take the foil off in the last 10 minutes of cooking for a golden brown top.
Yelton Manor Fresh Tomato Salsa
4 fresh, ripe tomatoes, diced
1 red onion, diced
1 green pepper, diced
1 small can green chilies
Cut vegetables in equal proportions, dicing to about 1/4″.
Combine and refrigerate in covered container to combine flavors.
Sprinkle liberally on the top of the egg strata before baking and also serve on the side.