Breakfast, Breadfast

Because I make bread so regularly, I often have to figure out what to do with excess bread. I am just one person after all and despite giving a lot of my bread away to friends, you're welcome, I'm often left with a loaf that sits in my kitchen. Becoming hard and inedible. If the bread isn't moldy, then I love using it in a eggy, bready breakfast casserole. Egg strata is the bread pudding of breadfast. I mean breakfast.  

What's even better about egg strata is you can throw anything you have in the kitchen in there and it's bound to turn out well. You need to basics- eggs, milk and cheese. Anything else you add is up to you. if you have meat, add that, veggies that you need to use, toss it in. Salt and pepper and great- but what about basil, thyme or go crazy with a turmeric and curry flair. Below is my everything-but-the-kitchen-sink egg strata. 

- 1 small loaf pumpkin garlic bread, cut into bite sized pieces, dried
- 6 eggs
- 1 cup milk (ish, I didn't measure)
- 1 large clove of garlic, minced
- 3 slices of swiss cheese, chopped into tiny bits
- 5 slices of salami, chopped into small pieces
- 1/2 chopped onion
- Salt, pepper, red chili flakes to taste

- In a greased baking dish, add bread to the pan
- Add cheese, meat and onions and distribute evenly with the bread
- In a bowl add eggs and whisk with fork, add milk and whisk again, add seasonings and garlic
- Pour egg mixture over the bread
- Cover with plastic wrap and let sit overnight
- Bake in pre-heated oven ay 375˚ for 30-45 minutes, until top is golden and bubbly and egg mixture is set. 

This Week's BreadList


🍳 & 🍞, 
Amy