Rita's Eggs Strata

SUBMITTED BY: Kandi Byrd PHOTO BY: Ruby

"This is a wonderful recipe for a special occasion Brunch or Breakfast. Passed on to my by a dear friend, this has been a Christmas Morning tradition in my home for almost 10 years"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

10 slices stale white bread
1/4 cup butter, softened
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
8 eggs, beaten
2 cups half-and-half cream
2 cups milk
1 teaspoon brown sugar
1/4 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley for garnish

READ REVIEWS (24)

DIRECTIONS

Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

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REVIEWS

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Reviewed on Dec. 24, 2004 by JCLONGACRE

This was an excellent choice for breakfast the morning I graduated from Washington State University. I had all my family and friends over, and the feedback was incredible! My Mom and I loved it so much we are making it again now for Christmas morning breakfast. We did make a small change by splitting the recipe in half, making one have the way Rita would, and in the other half we added sausage. EXCELLENT RECIPE....HIGHLY RECCOMMEND!!!

10 users found this review helpful

Reviewed on Apr. 25, 2005 by chefjudge

Just Fabulous. I wasn't sure where the recipe was going with the worchestershire sauce and all that savory stuff, but boy oh boy, this comes together to make a dish that is very tasty and classier than all those Sunday brunch easy-cheesy egg creations. I will keep this close at hand for future reference, YUM! Be sure and use a firm bread, I didnt have any stale bread so i just left mine out for a couple hours to dry out. The thing I liked about this is that you make it the night before (or longer), and it lets you make other wonderful fresh things to go with it, a great helper for that spectacular brunch you are planning.

7 users found this review helpful

Reviewed on Dec. 23, 2006 by Suzy

This had a good flavor but needed work so I am giving it 3 stars. I recommend more butter, using french bread, and putting a cover on until the last 15 minutes so that the cheese doesn't burn. You will need more than 1 hour to cook this. I also recommend adding meats or vegetables like ham, sauteed spinach or mushrooms that have been pressed to remove water. The savoury flavor is a 5 though.

5 users found this review helpful

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Recipe Submitter:

Kandi Byrd

	Cooking Level: Expert Home Town: Miamisburg, Ohio, USA Living In: Tampa, Florida, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 460

Total Fat: 33.4g
Cholesterol: 232mg
Sodium: 891mg
Total Carbs: 15.7g
Dietary Fiber: 0.5g
Protein: 24.1g

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