Tuscan Breakfast Strata

Since everyone is busy with fall activities, I thought this might be a nice recipe to revisit and try since it is the prettiest time of year and it would be great to start a weekend day with a delicious Tuscan Breakfast Strata, some fruit salad, some muffins, and perhaps a little pumpkin coffee.

This recipe is courtesy of Celest Carducci of McClelland-Priest Bed & Breakfast Inn.

Tuscan Breakfast Strata
Serves 10
Preheat oven to 375 degrees
Ingredients:
2 loaves French bread
1 dozen eggs
3 cups of 2% milk
8 oz. shredded cheddar
4 oz. of Monterey Jack or Parmesan
4 oz. can sliced green olives
4 oz. can sliced black olives
1 small can pimentos
Chopped Italian parsley
1 sliced green onion
1/4 tsp. garlic powder
1/4 tsp. Italian herb seasoning
Olive oil for drizzling
Optional:  Chopped Italian salami, ham, bacon, (or AyO's twist, baked prosciutto)

Oil large baking dish; line bottom with 10 pieces of sliced French bread (cut off crust); layer bread with shredded cheddar, then a layer of chopped green and black olives, pimentos, onion creating your own Italian salsa (save 10 tbsp. of mixture for garnish);  sprinkle garlic powder and Italian herb season on top; if adding salami, ham, bacon or prosciutto, sprinkle over top; press layer down with spatula;

Cover with 10 pieces of French bread (cut off crust); add a light cheese layer on top bread, Monterey Jack or Parmesan; press layer down with spatula

Beat 1 dozen eggs with 3 cups 2% milk and pour over bread; press layers down with spatula so that they are covered by egg mixture;

Bake at 375 degrees for 45 minutes until souffled and bubbly;

Cut and loosen from baking dish and place on individual plates or serving patter; drizzle some of reserved olive mixture upon each serving;

Drizzle olive oil (preferably AyO's) over the top;

Add garnish of chopped Italian parsley;
Enjoy!

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