Brunch for a Bunch--the easy way

This dish is known by many names: strata, souffle, breakfast casserole. I think it's more like a savory bread pudding, but most people prefer to call it a breakfast casserole. Whatever you call it, it's and easy prep-ahead egg dish that's a great substitute for other more time-consuming egg dishes. It's my favorite go-to brunch dish when paired with a fresh fruit salad like my Citrus, Mint & Honey Salad. If I'm feeling like going overboard, I like to quickly fry paper-thin boneless pork chops to lean into the lunch portion of brunch.

Believe it or not, most people who've made this casserole before, prefer to wing it with the ingredients. They keep adding until everything looks and feels right--Susan! Somehow, it all works out in the end. For the rest of us, here's the recipe.

Prep and assemble the night before. That's right, you do all of the work the night before, pull the dish out of the refrigerator the following morning, give it an hour to knock the chill off and an hour to cook, then you're done. Ready to serve.


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