I don’t think I’ve ever sat down to write when I’ve had such a l-o-n-g week. By the time Sunday night arrives I will have worked over 62 hours this week! For this old gal, it’s about 22 too many! My family has survived thanks to the holiday weekend and lots and lots of meal planning ahead of time. “If” I can get up in the morning we’ll enjoy meatloaf tomorrow night, note that’s a very big “IF”.
As strata’s and egg casseroles go the base foundations are all pretty much the same: bread, milk, egg, and cheese. Once the base is in place you can design different flavors of casseroles right and left. This week I’ve chosen asparagus with sausage and cheese. I don’t know why you couldn’t go with asparagus and ham or even kielbasa/polish sausage. Kick out the entire asparagus theme and create an Italian strata with Italian sausage, peppers, tomatoes, olives and Italian cheese.
I’m also of the opinion that the choice of bread can make a substantial difference in the outcome. If I make French toast, dressing or bread pudding with my homemade sourdough bread there’s just no comparison.
For those of you who totally enjoy a Reuben sandwich consider this one: rye or marble bread, Swiss cheese, eggs, pastrami and for the very brave a bit of drained and rinsed sauerkraut. Oh yeah, I could easily sketch this one out, it would be delicious!
When you can’t figure out what to prepare for supper consider a green salad and a 9 x 13 pan of strata. You will also find there are some breakfast casseroles which can be frozen for later consumption. Not a bad idea for quick fix breakfasts.
Next week I hope to bring something new to the table with the flavor of fall. As usual I’m getting the early ‘winter’ itch. For me this means getting my pantry in the basement cleaned out and restocked. We made a pretty good dent at it this week when superior label green beans, corn and peas went on sale for .50 a can. I haven’t seen this price for quality canned vegetables in about 6-8 months. We’re also preparing to purchase a grass fed calf this fall. As Grandpa Jerry always says: “When the cold wind blows…”
My energies are dwindling so it’s good night readers until next week. Enjoy the strata and be sure to send me your unique egg recipes. I always enjoy something new and different. Simply Yours, The Covered Dish. www.thecovereddish.com
9 eggs, whisked
2 cups milk
3 slices bread, cubed (sometimes I use more)
1 cup grated cheddar cheese
1 pound sausage, cooked and drained
2 cups asparagus, cooked and cut into 1-inch pieces
4 ounces chopped/sliced mushrooms
Salt & Pepper to taste
Mix all ingredient together and pour into a greased 9 x 13 baking dish. Refrigerate overnight. Bake at 375 degrees for approximately 45 minutes.
Bake until a knife inserted in the center comes out clean. Allow to set for five minutes before slicing.