Basil Breakfast Strata

Prepared basil pesto packs a punch and adds a touch of colour in this make ahead egg casserole. ...MORE + LESS -

6 eggs

3 1/2 cups (875 mL) milk

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

8 cups (2 L) 1-inch (2.5 cm) cubes French bread

2 cups (500 mL) shredded mozzarella cheese

1/4 cup (50 mL) basil pesto

1/2 cup (125 mL) grated Parmesan cheese

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1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.
2

Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
3

Heat oven to 350ºF. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving. Cut into squares.

Serve With: Serve Basil Breakfast Strata and the Kielbasa Kabobs together. Both can go in the oven together; they each bake for the same amount of time.
To Make Kielbasa Kabobs: Soak wooden skewers in water for at least 30 minutes. Line baking sheet with foil. Cut sausage kielbasa on an angle into 1-inch chunks and thread on skewer. Mix 1/4 cup apricot preserves and 2 tbsp orange juice and brush over sausage. Bake at 350 degrees F for about 45 minutes.