Brunch for Seven: An Easy Egg Strata

In my usual style of , I invited two of my best girlfriends from college over for brunch on Monday since we all had the day off.

One of them was recently engaged and the other is always up for an outing when her three young girls are off from school. Instead of my typically lazy style of entertaining, which would be limited to serving treats I could pick up that morning from Buzz or Balducci’s, I opted to prepare everything myself for a change.

My go-to recipe book for situations like these is my lovely friend Norma, who seems to host a dinner party every weekend and has the perfect menu for every occasion. She’s been known to whip up a lemon cake for me when I’m in a pinch to deliver bake sale goodies to Sophia’s school and if you are lucky enough to receive a coveted invitation to her house for a meal, I recommend you drop everything and go. When I told her I needed a brunch menu, she flipped through her mental Rolodex of recipes and began to dictate the following simple egg strata recipe. It was so good I thought I would share it here with you.

1 lb sausage (since one of my guests was a vegetarian, I substituted mushrooms)

2 slices bread, cut into ½ inch cubes (about 2 cups)

½- ¾ cup diced green and red peppers (I also had a guest who has faked a green pepper allergy for years because she doesn't like them, but does not want to appear to be a diva. So I doubled the red pepper and left out the green pepper.)

1 cup shredded sharp cheddar cheese

6 eggs

2 cups milk

½ teaspoon salt

½ teaspoon dry mustard (I left this out)

Preheat oven to 350. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. If substituting mushrooms, sauté them in butter and set them aside. Spread bread cubes in greased 11” by 7” baking dish; top with sausage or mushrooms, peppers, and cheese. Whisk eggs, milk, salt, and mustard until well blended; pour over cheese. Bake 30 to 40 minutes or until set. Let stand 5 minutes. Serve hot. Refrigerate leftovers. Makes 6 servings.

I am surprised to report that my first egg strata was a success! I served it with fruit salad, cinnamon rolls, and the aforementioned mimosas. The only downside was that the kids weren’t interested. I think the mushrooms and peppers were just too many veggies for them. I had grand plans to prepare some pretty yogurt parfaits or smoothies for the little girls but, well, I was too busy giving a hot soapy rinse to the good stemware that made a rare appearance.

In honor of Norma (and as a special treat to Patch readers), I will also pass along the recipe for her signature, simple cocktail – mix 1/4 Malibu coconut rum with 3/4 cranberry juice.  Serve it on the rocks. With a classic style and sparkling personality, this drink absolutely personifies my dear friend for whom it is named. I highly recommend that you mix up a batch at your next social event. Just not with the egg strata. Cheers!