Prep 30 mins
Cook 50 mins
This is a delicious, savory breakfast casserole. Got it from "Metropolitan Home" magazine back in 1990. It is a little different from most make-ahead strata dishes, being made from English muffins, instead of bread, and Gruyere, instead of cheddar. Tastes a bit like a dry fondue- great with a green salad for a brunch entree.
- 22.18 ml butter
- 6 whole English muffins, torn into small pieces (I like Thomas' brand best for texture)
- 141.74 g grated or shredded parmesan cheese
- 141.74 g grated or shredded gruyere cheese (or Jarlsberg)
- 8 eggs, beaten
- 1182.95 ml milk
- 7.39 ml salt
- 4.92 ml fresh ground pepper
- 1.23 ml grated nutmeg (1/2 tsp if you're grating it yourself)
- 1.23 ml cayenne pepper
- paprika (to garnish)
- Grease a 3 1/2 quart casserole dish with the butter.
- Put the muffin pieces into the casserole.
- Sprinkle with 3/4 of the grated cheeses and toss to combine.
- Beat eggs, milk and seasonings until well blended.
- Pour over the muffins and cheese.
- Sprinkle with the remaining cheese and dust with paprika.
- Refrigerate overnight, if desired.
- The day you are baking, preheat oven to 350.
- Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.
- Let sit for 10 minutes before serving.