Easter morning is always hectic. Between searching for Easter eggs and going to Church, it’s tough to find time for a hearty breakfast. Thankfully, I have a make-ahead breakfast dish that will give you plenty of energy to survive the chaos.
Growing up, we always made this yummy egg casserole as part of our Church breakfast fundraiser. It was full of crumbled sausage and cheese and I loved it. Well, this is a more refined version, courtesy of Ezra’s Pound Cake.
There are many things I love about breakfast strata. First and foremost is the fact you make it ahead. As much as I adore pancakes and fresh toast—who has time to make them on a busy morning? Not me. But I can pop a dish in the oven and walk away!
Next, it’s so adaptable. The basics stay the same—bread, eggs and milk. But the rest, you can experiment and create your own favorite combinations. For this version, I sauted spinach with garlic and mushrooms then added tomatoes and bacon. To make things even more interesting, I used jalapeno focaccia as the bread base.
I like spinach, but I wasn’t entirely sold on it in the recipe. Next time, and there will be a next time, I’m going to eliminate the spinach and replace it with some artichoke hearts and roasted red bell pepper.