Breakfast Cheddar and Apple Strata

STRATAAAAAA. (said like, STELLAAAAA. you know, from Seinfeld? never mind.)

Breakfast Cheddar and Apple Strata / Bev Cooks

But seriously, you guys.

STRATA. With apples! And cheddar! And Canadian Bacon! (not gonna say, “oh my” against the rage of my inner soul fairies.)

Remember a long time ago a week ago when we went apple picking and Will pooped his pants and I beeeggggged you all to give me all the savory ideas? Well none of you gave me this one, but thank you anyway! Well I mean, you sort of did. In ways. But there was this deeply-buried strata idea hiding in the darkest corner of my cerebrum, threateningly crawling into the single light ray of my brain, wanting to be made and shared and eaten and burped up. So here it is, pigeons. THE STRATA YOU’VE ALL BEEN WAITING FOR.

But I’m not dramatic about it or anything.

Breakfast Cheddar and Apple Strata / Bev Cooks

It’s pretty simple! AND YOU KNOW WHAT, looking back, the moment it came out of the oven, I thought, “I could have added more apples! I should have added more apples.” Coulda woulda shoulda.

So maybe you add more apples? Add more apples.

Apples apples apples.

Breakfast Cheddar and Apple Strata / Bev Cooks

You’ll basically build a breakfast casserole that you’ll let sit for a few hours before baking. Technically, you could even make this the night before and let it chillax (<–I am so sorry) overnight in the fridge.

But here are a few things to think about before building::

1) Get a good CRUSTY bread. Ciabatta is always magic because of the gutsy heft. It stands up to being soaked in milk and eggs for hours and hours, and doesn’t disintegrate like a moron.

Breakfast Cheddar and Apple Strata / Bev Cooks

2) Add more apples! See how I thought I only needed a couple of thin slices per layer? Page? Flip? Whatever. Add more.

3) Really, any cheese’ll do. If aged whited cheddar doesn’t make you bawl like a bratty one-year old, then go with something fancier! Gruyere? Guuuh, huh.

4) You can ALWAYS leave the bacon out and go straight veg. You’re still a good person.

Breakfast Cheddar and Apple Strata / Bev Cooks

Pour the eggy/milky/mustardy (<–ESSENCE) mix over the bread, cover with cheese and say 35 prayers.

Breakfast Cheddar and Apple Strata / Bev Cooks

MOOOOOOOOOMMMMMMMMY.

This is after an hour and a half in the oven, omg.

Everything solidifies. Marries. Comes together. Has babies. Turns to cheesy, custardy breakfast bliss and you can’t feel your upper torso.

Breakfast Cheddar and Apple Strata / Bev Cooks

This would be exquisite at a fall brunch. Serve it with 18 pitchers of mimosas and more sliced apples with honey.

Or a simple green salad!

Or tiny adorable cups with granola, berries and yogurt!

Or none of that, and just hide in your bathroom, lock the door and eat the entire casserole with bare hands on the floor.

It’s fine.

Breakfast Cheddar and Apple Strata / Bev Cooks

Get in that.

Breakfast Cheddar and Apple Strata
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Ingredients

  • 1 loaf ciabatta bread, cut into 1-inch slices, then cut in half (you may only use half the loaf, depending on the size of your casserole)
  • 6 eggs
  • 2 cups of milk
  • 1 Tbs. grainy mustard
  • 1-2 green apples, thinly sliced (use a mandolin!)
  • 1 (6 oz) package of sliced Canadian bacon, sliced in half
  • 1 (8 oz) block of aged white cheddar, grated
  • coarse salt

Instructions

  1. Lightly spray an 8x8 casserole dish, then arrange the bread slices, standing up and next to each other. Between each slice, add a Canadian bacon slice, and a few thin slices of apple. Sprinkle about 1/3 of the grated cheese between the slices.
  2. In a large mixing bowl, combine the eggs, milk, mustard and a pinch of salt. Whisk whisk whisk until totally incorporated. Pour the mixture over the bread in the casserole dish, and sprinkle with the remaining grated cheddar cheese. If needed, push the tops of the bread down into the mix, to make sure everything touches the egg/milk mixture. Cover and refrigerate for at least 4 hours. Overnight if you can!
  3. Preheat oven to 350. Uncover and and bake for an hour an a half, checking at the one-hour mark. If the top of the bread and cheese are starting to brown, lightly tent with foil to make sure it doesn’t burn. Bake until the eggs and milk are set, about an hour and a half.
  4. Let cool for 10 minutes (IF YOU CAN), then dive in, baby.
  5. Serves 4-6.
7.6.4
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http://bevcooks.com/2017/09/breakfast-cheddar-apple-strata/

Breakfast Cheddar and Apple Strata / Bev Cooks

STRATAAAAAAA. (You really don’t know the Seinfeld episode I’m talking about? You know, Elaine’s all drugged up on muscle relaxers in public? And she’s pretending to be Marlon Bran- never mind.)

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7 Responses to Breakfast Cheddar and Apple Strata

  1. Sarah September 19, 2017 at 12:53 pm #
    One of my most favorite things to eat in the fall are apple cheddar scones. I can't wait to try this recipe as it is right up my alley. Good thinking Bev!
  2. Sabrina S.B. September 20, 2017 at 7:28 pm #
    love the serving suggestion here, great for fall get together, and very unique savory breakfast plus apples, apples and cheddar already go together, so why didn't I think of that? Nice recipe! thank you
  3. Kate @ Cooking On Clocks September 21, 2017 at 2:42 pm #
    This looks SO good. I can not wait to make it. Those burnt edges tho!
  4. lisatberry September 21, 2017 at 4:54 pm #
    I just watched your "mom wins video" for peanut butter slices (thank you for not calling them skins)...what a brilliant idea..I can't wait to do this. I hate spreading peanut butter and this solves that...
  5. 2pots2cook September 24, 2017 at 9:35 am #
    Oh dear, could not resist pinning the beauty ! Thank you !
  6. Christie September 25, 2017 at 11:41 pm #
    Read the title aloud to hubby... he suggests we serve it on CHiPs. Ha! ( if you don't get it, really, read it aloud, perhaps with a little added eh strada. Or maybe we're older than you are). Either way, sounds amazing.

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  1. Friday Faves - foodiecrush - September 29, 2017 […] sure I wanna make this for brunch every weekend this […]

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