So, someone asked for Christmas morning breakfast recipes. These are some of
my tried and happily true strata recipes.

Pam
MEDITERRANEAN STRATA (once; I enjoyed)
6 - 8 slices sourdough or French bread, 1-in. cubes

10-oz pkg frozen chopped spinach, thawed and squeezed dry (I grab a bag of
prewashed spinach and sauté rather than do the frozen route)

1/3 c. chopped fresh basil

1/2 c. chopped, rehydrated sun-dried tomatoes

2 1/2 c. shredded mozzarella cheese

3 eggs

1 3/4 c. milk

1/4 tsp seasoned salt

1/2 tsp garlic pepper

In 11- x 7-in. baking dish, layer half of the bread cubes and all the
spinach. Sprinkle with the basil and tomatoes. Top with half the cheese, the
remaining bread cubes, and then remaining cheese. Beat together the eggs
milk, salt and pepper. Pour over cheese and bread. Cover and refrigerate
overnight. Bake uncovered in a preheated 350° oven for 40 - 45 minutes or
until light and fluffy. Serve immediately. 4 - 6 servings

ARTICHOKE AND OLIVE STRATA

8 - 10 slices firm white bread

2 c. shredded Jack cheese

1/3 c. drained and chopped oil-packed sun-dried tomatoes

1/2 c. drained and chopped canned artichokes

2 1/4-oz can sliced ripe olives, well drained

1/3 c. chopped fresh basil

5 large eggs

2 1/2 c. milk

2 - 3 tsp Dijon mustard

1/2 tsp garlic pepper

Line bottom of 8- x 11-in. pan (greased with butter or nonstick vegetable
spray) with half of bread slices, trimming to fit. Sprinkle half of cheese
over bread and layer tomatoes, artichokes, olives, and basil. Repeat layers.
Beat together eggs, milk, mustard, and garlic pepper. Pour over layers.
Cover and refrigerate 5 hours or overnight. Bake uncovered in preheated 350°
oven about 50 minutes or until set. Cool 5 minutes. Serves 6

SAUSAGE OMELET STRATA (never fail)

8 oz can refrigerated crescent rolls (Pillsbury, the fat boy)

8 oz brown and serve sausages, sliced

1 c. shredded Jack or cheddar cheese

4 eggs, slightly beaten

3/4 c. milk

2 Tbsp chopped green pepper

1/2 tsp salt

1/4 tsp pepper

1/4 tsp oregano

Press rolls to bottom of an ungreased 9- x 9-in. pan, and seal perforations.
Layer slice sausage and cheese. Combine remaining ingredients and pour over
cheese. Bake in a preheated 425° oven for 25 - 30 minutes or until golden
brown and set in the center. Serves 4 I double this for a 9- x 13-in. pan.

SPINACH FETA STRATA (RFC:11/4/96 - James Harvey) (wonderful, but make sure
you use feta---do not substitute)

(Source: Bayview Hotel Bed and Breakfast Inn, Aptos, California)

6 croissants cut in half horizontally

6 eggs, beaten

1 1/2 cups milk

1 (10 oz) pkg chopped spinach, thawed, and well drained (I grab a 10-oz bag
of spinach and saute in olive oil)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

6 oz grated Monterey Jack cheese

7 oz crumbled feta cheese

Arrange croissant halves with sides overlapping in a greased 9x13 baking
dish. In a medium bowl, combine eggs, milk, spinach, and spices. Pour over
croissants. Sprinkle cheese over spinach mixture. Cover and refrigerate 8
hours or overnight. Preheat oven to 350 degrees. Uncover and bake 40 to 45
minutes or until lightly browned. Serve warm.