I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. —Becky Hicks, Forest Lake, Minnesota
This recipe takes me back to when my grandmother would visit. While she prepared one of her delicious meals, she'd give me dough to make my own tortillas. With such "tasty" memories, it's no surprise this is my most asked for recipe!
Walking on egg shells first thing in the morning is so, well, not a good start to the day. That's why making breakfast the night before (and cleaning it up) is a brilliant plan. Breakfast Strata changes easily when you switch to brown-and-serve sausage links, diced cooked ham or diced cooked bacon. Use Swiss or Monterey Jack if you're not a cheddar fan, and bread variations from herbed breads to sourdough. —Debbie Johnson, Centertown, Missouri
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. —Marilyn Kroeker, Steinbach, Manitoba
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
Last spring we visited old friends who serve this egg dish for Sunday breakfast before church. I thought it was wonderful and full of flavor. Besides, it's easy to make ahead. I use fresh asparagus and serve it with muffins and fresh fruit. —Betty Jacques, Hemet, California