- large eggs
- whole milk
- dry mustard
This “old” recipe originally used Kraft Old English Cheese, which is no longer available. You can use all sharp cheddar or half cheddar and half Gruyere or any combination you choose.
You can add meat or veggies if you wish.
Quantities for half recipe are in parentheses.
My mother used to make this for me as a kid and I’ve made if for over 40 years. The recipe can be altered to serve as many as you like. This is just a guideline to serve two people.
You can also add shredded cheese or chopped dried beef.
- dried chives
- all-purpose flour
- eggs
- toast
This recipe is for a basic strata, but you can add any extras you like. It can also be doubled for a larger pan.
- cream
- whole eggs
- Salt & pepper
This dish is good for brunch, but could also be used as a sid dish for a southwestern style dinner.
- cayenne pepper
- eggs
- whole milk
- grated Monterey Jack
- vanilla extract
- sliced almonds
- cornflakes
- whole-grain bread
- powdered sugar
- Maple syrup
Multiply this recipe for as many people as you are serving.
- eggs
- grated Gouda cheese divided
- lemon zest
- heavy cream divided
- Butter for the ramekin
- minced herbs or 1/2 t. dried
This is a brunch recipe for special occasions.
- fresh thyme or 1 t. dried
- ground allspice
- eggs
- milk or half-and-half
- Pepperidge Farm Cinnamon-Swirl
- eggs
- half-and-half
- chopped pecans or walnuts
- Maple syrup for serving
- frozen chopped spinach
- eggs
- sour cream
- small curd cottage cheese
- grated Parmesan
- grated cheddar