Rita's Eggs Strata

Cheddar and Monterey Jack cheeses are layered between slices of buttered bread and baked in a savory custard in this make-ahead breakfast casserole.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 458 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.