Three-meat egg strata
Presented by Gabe Stockinger, executive chef at Lunds & Byerly's Kitchen
1 green pepper
1 medium onion, chopped
4 tablespoons canola oil
Salt and pepper to taste
9 petite rolls or tea buns
3 ounce s cooked bacon
6 ounce s pork breakfast sausage links (10 links)
6 ounce ham
10 ounces shredded jack cheddar cheese (approximately 3 cups; reserve small handful for top of strata)
3 tablespoons parsley
1 ½ cups sour cream
2 cups heavy cream
Spray a 9x13 inch casserole baking dish with cooking spray. Sauté pepper and onion in canola oil; season with salt and pepper. Break up bread into baking dish. Layer in bacon, sausage, ham, shredded cheese and parsley, scattering evenly throughout the dish. Mix eggs, sour cream and heavy cream into a large bowl and pour egg mixture over the ingredients. Place in fridge overnight.
The next morning, bake in a preheated oven for 1 hour and 20 minutes at 325°. Let dish cool for 10-15 minutes prior to serving.
Amount: Makes 12-18 servings
Chef’s tip: You may decide to use different meat, or to choose just one. It’s recommended that you keep the weight of your meat choice(s) about the same.