These individual Tuscan Stratas can be made ahead of time – perfect for breakfast, brunch or even brinner!
I’m always looking for an excuse to make brunch – and Easter is a perfect time for that with these Tuscan Stratas. These individual stratas are made with a Tuscan seasoning blend that takes it a step above the run-of-the-mill egg bake.
Start with a great mild Italian sausage. Add some sun-dried tomatoes for a delightful pop of flavor and nestle them in gooey Fontina cheese. I love that the ingredient list in this recipe is a little off the beaten path of typical egg bakes. You can easily substitute the Fontina and Asiago for another cheese you have on hand, and it will still be fabulous, but step outside of the box a little and try something new. Your taste buds will love it.
Ever the fan of prepping ahead of time and individual portions, this hits the bulls-eye on both. Make it the day before and let the bread soak up the eggs and seasonings. Pull it out of the fridge in the morning and pop it in the oven. Can entertaining a crowd get any easier? Add some fruit and you have an outstanding brunch – and you did it the low-stress way by staying out of the kitchen when your guests are there. What are your favorite make-ahead menus for brunch?