Saturday Morning Breakfast

I love Saturday morning big breakfasts. What a great way to start a weekend. The newest Everyday Food Magazine (Issue 81) had lots of great sounding recipes and the sausage and swiss chard strata (page 76) was at the top of my list.

Sausage and Swiss Chard Strata

1 lb bulk sausage (I recommend Reg's from Medicine Hat)

2 shallots

1 bunch swiss chard*

salt

pepper

1 day old baguette**

2 1/2 cups milk

7 eggs

1 cup shredded Gruyere cheese***

* I used kale, the swiss chard at the store was questionable

** I used leftover PC Thin Slider Buns

*** I used white cheddar

Crumble sausage and cook over medium-high heat. Transfer to a bowl. Add shallots and chard and cook until wilted. Season with salt and pepper.

Spread 1/2 the mixture in the bottom of a 9x13 baking dish. Top with bread, overlapping slightly. Top with remaining mixture.

Whisk together eggs and milk. Pour evenly over top. Cover with foil and let sit overnight.

Bake strata for 45 minutes at 375. Uncover, sprinkle with cheese until cheese melts. Let cool 10 minutes before serving.

RATINGS:

Heather - 10 - "Great dish!"

Brad - 10 - "I could eat this daily"

NOTE:

I ate this leftover the next day and it was still great then.