I can’t tell you how many times I have Googled “make ahead breakfast casserole” searching for a great recipe I could make the day ahead for the time when we have had house guests.
Susanne (my Tiny Oranges partner who also happened to go to culinary school which is why I refer to her as Your Sus Chef!) sent me this amazing recipe for a goat cheese, sausage & artichoke breakfast strata that I made for the day after Thanksgiving and it was A-MAZING!
Tuck this one away for the holidays mamas! I am also making it this week for a Moms’ Group brunch potluck. Here is the recipe from Susanne…
This recipe is great because it’s make ahead, & perfect for feeding a crowd over the Holidays. Feel free to play around with the different flavors as long as you keep the measurements about the same. For example: pancetta instead of sausage, mushrooms instead of artichokes & sage instead of thyme, or whatever you dream up!
WARNING: This dish is rich & delicious! Perfect for Holiday decadence. Pair with some fresh sliced fruit to lighten up the meal~
2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes rosemary bread, crusts trimmed (or sourdough)
1 1/2 cups whipping cream
5 large eggs
2 teaspoons chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces sausage, uncased & browned in a pan & drained on paper towels
3 – 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan
Preheat oven to 350°F.