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Quick & Easy Gourmet: Chrissy Bradley’s Favorite Egg Strata

Published: April 16, 2010
Photo by John & Tanya Bäck
Serves 4-6.
1     large loaf English muffin
       bread sliced
½    cup (1 stick) butter
½    pound shredded Swiss
       (approximately two cups)
4-6  slices smoked or baked ham
½    pound shredded cheddar cheese
       (approximately two cups)
1     teaspoon parsley
1     teaspoon dill weed
1     teaspoon dry mustard
½    teaspoon salt
½    teaspoon pepper
3     cups milk
10   eggs


1 ½     cups cornflakes, crushed
3         tablespoons butter, melted

  1. Spray a 13 x 9 inch baking dish with nonstick cooking spray.  
  2. Spread butter on one side of bread slices and place buttered side up in dish.  
  3. Layer bread with swiss cheese, ham, cheddar cheese.  
  4. Sprinkle top evenly with parsley, dill weed, mustard, and salt and pepper.  
  5. Cover layers with another layer of bread, buttered side up.
  6. In a blender mix milk and eggs for 30 seconds.  Pour egg mixture
  7. over the bread; cover and refrigerate it overnight.
  8. Preheat oven to 265 degrees.
  9. Bake covered for 30 minutes.  
  10. While the egg dish bakes, prepare the topping by mixing together cornflakes and butter in a medium bowl.
  11. Remove from oven, uncover baking dish and cover with the cornflake mixture over the top of the eggs.
  12. Increase temperature to 350 degrees and bake uncovered for 45 minutes.
  13. Let stand 15 minutes and serve.

Source: Recipe from the Matthew S. Burrows Inn, featured in “Minnesota Mornings: Comfort and Cuisine from the Minnesota Bed and Breakfast Guild,” published by The Guest Cottage, Inc.
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