Meredith's Strata "A Morton Family Tradition"
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- 8 slice
- white bread
- 8 oz
- sliced mozzarella
- sliced tomatoes (large)
- 13 oz
- sliced mushrooms from a can (you can saute fresh ones, i used a can!)
- 1 medium
- onion - sliced thin
- 5 large
- 3 c
- 1 tsp
- 1 tsp
- oregano, dried
- 1 pinch
- garlic salt (i used regular garlic powder and it was a little more then a pinch)
- 1/2 c
- parmesan cheese (again i fudged this and added extra...)
- 1 can(s)
- sliced black olives
1Using a cookie cutter, donut cutter, or jar lid, cut bread slices into shapes or circles. Place bread scraps in the bottom of a buttered 13 x9 bakin dish.
2Layer half of the cheese over the bread, then half the tomatoes, all of the onions, and all of the mushrooms over the cheese.
3Cover with the rest of the cheese. then place the bread shapes with a tomatoe in themiddle of each center on the cheese.
4Combine the eggs, milk, salt, oragano, and garlic by whisking. Pour over the bread. Sprinkle with parmesan cheese and dot with olives. Cover.
5Refrigerate for six hours or over night. It is easy to make this the night before and then pull it out in the moring to bake.
6Bake for 1 - 1.5 hours (I like my eggs cooked so I went on the longer side) in a 325 degree oven, or until a knife comes out clean. Let stand for five minutes to firm (so it isn't oozy - i think that is a new word) then serve.