Meredith's Strata A Morton Family Tradition Recipe

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Meredith's Strata "A Morton Family Tradition"

Michelle Meola


So this is not from my recipe book, I actually got this from the movie a Family Stone and decided I just had to make it. Hasn't been made in a while but I might ave to bring it out again this upcoming holiday season or for one of my new Sunday Ladies' Day Parties....

pinch tips: How to Crack an Egg with One Hand






2 Hr


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

Directions Step-By-Step

Using 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.
Layer half of the cheese over the bread, then half the tomatoes, all of the onions, and all of the mushrooms over the cheese.
Cover with the rest of the cheese. then place the bread shapes with a tomatoe in themiddle of each center on the cheese.
Combine the eggs, milk, salt, oragano, and garlic by whisking. Pour over the bread. Sprinkle with parmesan cheese and dot with olives. Cover.
Refrigerate 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.
Bake 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.

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