The much anticipated holidays are upon us and closing in quickly. We get to take part in the opportunity to catch up and bond with family and friends. Either we are traveling to see them or they are traveling to see us. The holiday festivities commence when we are all gathered. It’s a time to start new traditions as well as continue with old ones.

The menu is a tradition that typically is not altered. It consists of the usual suspects — ham, turkey or tamales. These dishes cover the lunch and dinner portion of the days spent together over the holidays. However, it’s breakfast time that can use a little bit of assistance. Heading off to the bakery to pick up some morning treats is a fabulous thought, but even bakeries close for the holidays.

I propose offering a warm comfort food during the upcoming chilly days. Strata is a dish I like to make as well as gobble up, especially when it’s cold out. If you are not familiar with this dish, allow me to explain. If a breakfast casserole and bread pudding met and got married, strata would be their baby. It is a bit similar to a quiche or frittata. This is a great one-dish meal to make for breakfast or for those who partake in the sleeping-in tradition during holiday break, this is called brunch.

This particular breakfast/ brunch dish is best when it is prepared the evening before and left to chill in the fridge overnight. The ingredients have time to bind and not to mention the convenience for you in the morning; just pop it in the oven. Now, there is some assembly required, including ingredient layering. I promise there won’t be extra pieces left, all will be devoured. This strata recipe is simple and scrumptious!

I wish you a joyous time with family and friends and safe travels to those of you traveling out of town. Enjoy your holiday moments and make many memories.

Happy holidays!

‘TIS THE SEASON STRATA

strata

Desiree Arnold/Foghorn

‘Tis the Season Strata is best when it is prepared the evening before and left to chill in the fridge overnight. Just pop it in the oven the next morning.

Ingredients:

1 bundle of kale (washedandchopped) OR 10-oz package frozen spinach(thawed, squeezed of all liquid and finely chopped)

  1. 1  med white onion (chopped)
  2. 2  Tbsp butter

1 tsp salt
1 tsp pepper
1 loaf French or Italian bread (cubed 1-inch) *stale loaf is better to use

  1. 1  lb ground sweet Italian sausage (or your preference) *this type complements the kale
  2. 2  C shredded Swiss cheese

1 C grated Parmesan 2 1⁄2 C milk
10 lg. eggs

STEPS:

1. Sauté onion until tender
2. Add in sausage and cook until done
3. Add in 1/2 of both salt and pepper
4. Add in chopped green and cook until wilted
5. Remove from heat
6. Spread 1/3 of cubed bread in bottom of a 3-qt baking *(non-stick)
7. Top bread with 1/3 of sausage/green mixture
8. Sprinkle 1/3 of the cheeses
9. Repeat 2 more times ending with cheeses on top
10. In bowl whisk eggs, milk and remaining salt and pepper
11. Pour evenly over strata
12. Cover and chill overnight *(this allows the bread to absorb the mixture and it’s a convenience to have it ready to go)
13. In the morning, take out and let reach room temp while preheating oven to 350 *(this promotes even cooking and lighter eggs)
14. Bake uncovered for 45 min or puffed and golden 15. Enjoy!

Suggestion: Modify to your favorite meats, veggies, cheeses and even bread. Pair with fruit options.

Yields: 6
Cost: $2.33 per serving

Desiree CMYK

Desiree Arnold

darnold@foghornnews.com

Desiree Arnold is a student at Del Mar College and a featured columnist on the Foghorn.

Desiree Arnold

Desiree Arnold is a featured columnist/reporter for the Del mar College Foghorn and is well-known for her "Penny Palate." She joined the staff in Fall 2015. You can reach Desiree at darnold@foghornnews.com or Follow her on Twitter @DesireeArnold17.

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