For a couple of hours work on Sunday, you can have a delicious batch of breakfast for the whole week! But I have to warn you in advance: everyone you feed, including yourself, will be looking forward to the layers upon layers of breakfasty goodness every day. It might just become a habit. Go on, it’s so worth it!
Make-Ahead Potato & Egg Strata
A couple of hours work on Sunday equals delicious breakfast for the whole week!
Equipment
- Large lasagna pan
Ingredients
- 4 pounds Yukon Gold or Eastern potatoes about 10-12 potatoes
- 18 eggs
- 1 1/2 cups milk
- 4 cups freshly shredded cheddar cheese
- 1 ½ cups chopped cooked ham
- 10 ounces roasted red peppers, drained & diced
- 4 to 6 scallions, sliced thin
- 2 jalepeños, finely diced
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Thinly slice the potatoes. Place them in the boiling water and cook just until tender, around 7 minutes. Drain and rinse with cool water until they are not too hot to handle.
- Grease a lasagna pan or a very large casserole dish. Place a layer of potatoes in the bottom of the pan, sprinkle with salt and pepper. Continue layering ham, roasted red peppers, scallions and jalepeño. Top with a layer of cheese.
- Repeat the layers until you have used all of the potatoes and other ingredients.
- Preheat the oven to 350°.
- In a large mixing bowl, whisk eggs and milk until thoroughly combined. Slowly and evenly pour over potato mixture.
- Cut a sheet of aluminum foil that will cover your dish. Grease all but the edges of the foil (so that the cheese won't stick to the foil). Cover the dish with the foil, greased side down. Cover loosely, it will need room to expand.
- Bake, covered, for one hour. Uncover and bake for about 15 minutes more, or until center is set and firm. Let cool for at least 30 minutes. Cut into squares, and let each square cool completely on a plate before covering with plastic wrap. Chill and store in the refrigerator for up to a week.
Notes
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