Growing up, I was always excited for brunches because it meant my mom would make “egg stuff”. I didn’t know it at the time (okay, or until about a year ago) that this stuff had a name, strata. It’s layers of cheesy, eggy goodness, day old bread and my mom even covered it all in butter. I’ve made it a couple times, but I’m always striving to make it a little healthier.
Eggs are something I don’t buy often. I use them very infrequently and it’s hard for me to use a full dozen before they go bad. They’re easy enough to swap out of most recipes, so I don’t miss them unless I’m craving actual eggs. A woman I work with (hi, Tina!) surprised me with some eggs from her chickens at the end of last week, and I pretty immediately knew what I wanted to do with them – make my beloved egg stuff! One of the few foods I treasure that I can’t swap out.
I made it a little healthier by diluting the eggs with unsweetened almond milk, loading it up with broccoli, and using whole wheat bread. You could very easily use a gluten free bread or regular bread. I actually used whole wheat bagels when I made it this time. Bread that’s a little dried out is best – let it sit out overnight on the counter if you need to.
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