When I was growing up, I always looked forward to breakfast casserole on Christmas morning. I also looked forward to helping Mom make it! This was because white bread was a real treat in our household and Mom’s recipe called for white bread with the crusts cut off. Kleine and I would just gorge ourselves on those crusts. Then, in the morning, we spooned up mouthfuls of the wonderfully cheesy, eggy, mushroomy casserole. It was good all around.
Breakfast casserole, or strata as it is known in Italy, is a great option for a slow cooker dinner that will fit into your schedule when you have a busy afternoon. Quick to assemble, this dish cooks in about 3 hours, and all that is needed to finish the dinner is a quick tossed salad.
Try this dinner option next time you are coming home late for dinner!
Ingredients:
- 8 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- Nonstick cooking spray
- 2 cups 1/2-inch bread cubes
- 8 large mushrooms
- 1 cup grated sharp cheddar cheese
- 1 cup cooked, crumbled bacon
- 4 handfuls washed and torn lettuce
- 6 grape tomatoes, sliced
- 1 avocado, cut into 1/2 inch cubes
- 1/4 cup extra-virgin olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons grated Parmesan cheese
- 1 heaping teaspoon mayonnaise
- 1 teaspoon sugar
- 1/4 teaspoon dried herb blend
- 1/4 teaspoon salt
- 1 clove garlic, pressed
Step 1: Whisk the eggs, milk, sour cream, and salt togeher in a large bowl. Grease the inside of a large slow cooker. Layer the bread, mushrooms, meat and cheese on the bottom of the slow cooker. Pour the egg mixture over all. Cover and cook on low for 2-3 hours.
Step 2: Whisk together the olive oil, lemon juice, Parmesan, mayonnaise, sugar, herbs, salt, and garlic. Add the lettuce, tomatoes, and avocado. Toss thoroughly. Serve the salad immediately with the strata.
