Strata With Cipollini Onions & Arugula

This breakfast casserole gets a flavor boost from cipollini onions, an Italian variety that is exceptionally sweet. The strata needs to be refrigerated for at least 1 hour before baking, so plan accordingly.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 tablespoons olive oil
• 4  ounces arugula
• 8  ounces  cipollini onions, cut into 1/8-inch slices
• 3  garlic cloves, minced
• 8  eggs
• 2 1⁄2 cups half-and-half
• 3  ounces asiago cheese, shredded
• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 4  ounces  French bread, crusts removed, cut into 1/2-inch cubes and dried overnight or toasted in oven

Directions

1. In a sauté pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander.
2. In the same sauté pan over medium heat, warm the remaining 1 Tbs. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat.
3. In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.
4. Preheat an oven to 350ºF.
5. Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving.