Saturday Brunch here we come...

If you're like me, you often crave a nice comforting breakfast/brunch when you have time to actually enjoy it. Saturday mornings often hit me with that craving I can't satisfy. So this recipe suggestion is one you can easily put together the night before and have ready to pop in the oven.

I'm talking about Breakfast Strata - beautiful, easy to do, and DELISH...

 Breakfast Strata

Then while it's baking, you can cut up some fresh fruit, (this is from last year's Christmas Brunch)...

Fresh Fruit Salad

And whip up that perfect cup of coffee, (I love my French Press Pot)...

Love the Press Pot!

Oh, and if you're really feeling celebratory, pop a cork on some sparkling wine, squeeze some oranges and toast your easy, yet beautiful breakfast/brunch with a Mimosa!

Mimosa

Breakfast Strata Recipe after the JUMP...

Gee, this is starting to feel like a holiday brunch... but shouldn't every Saturday be a holiday brunch?

Breakfast Strata

Ingredients

• 12 thick slices bread, cut into 1 inch cubes (great use for bread that’s a few days old)
• 1/2 cup crumbled cooked bacon
• 2 cups shredded Cheddar or Jack Cheese (Pepper Jack is great for some added kick)
• 1 1/2 cups chopped fresh mushrooms (optional - or get creative, I used black olives)
• 8 eggs
• 2 cups milk
• ½ cup half and half
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh herbs (use herbs that work with your basic ingredients - tarragon with mushroom, thyme with olives, etc)

Method:

1. Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.