{"id":22703,"date":"2013-10-26T11:10:00","date_gmt":"2013-10-26T18:10:00","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=22703"},"modified":"2026-09-30T16:19:06","modified_gmt":"2026-09-30T23:19:06","slug":"morning-strata","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/morning-strata\/","title":{"rendered":"Morning Strata"},"content":{"rendered":"

\"IMG_0129\"<\/a>Udi’s Gluten Free challenged me to make something with their basket of gluten-free goodness that was sent my way. \u00a0There were leftover veggies and pork in the fridge and it was breakfast time so let’s make a strata.<\/p>\n

What I like about this breakfast treat is that the ingredients are very flexible.\u00a0 Bread, eggs and milk are the basics, and cheese is always a bonus, but if you’ve got some left over sausage, pork, turkey or ham, chop it up and add it in.\u00a0 Got some spinach or Swiss chard?\u00a0 Throw that in for some added nutrients.\u00a0 Peppers, tomato, corn?\u00a0 Sure.\u00a0 This recipe makes a loaf size pan, double if you’ve got more guests.\u00a0 You can also make this the night before and then bake it the next morning.\u00a0 Perfect for a busy brunch.<\/p>\n

The basics<\/strong><\/p>\n

1\u00a0loaf\u00a0Udi\u2019s gluten-free baguette
\n3 eggs
\n1 cup milk
\n1 cup cheese \u2013 cheddar or mozzarella work best
\nSalt and pepper
\n1 tsp Dijon mustard<\/p>\n

Possible additions<\/strong><\/p>\n

1 Tbsp olive oil
\n1 green onion chopped
\n1 garlic clove chopped finely
\n1 cup ham\/sausage\/turkey\/crumbled bacon
\n1 tomato \u2013 reduce milk by \u00bc cup if using
\n\u00bd cup spinach or swiss chard
\n\u00bd cup chopped mushrooms<\/p>\n

Cut bread into 3\/4-inch cubes.\u00a0 Saut\u00e9 all possible additions starting with onions and garlic in olive oil gradually adding additions until softened.\u00a0 Throw bread in the sauce pan and coat with mixture, throw in cheese, toss and immediately transfer to greased loaf pan.<\/p>\n

\"IMG_0117\"<\/a><\/p>\n

Whisk together eggs, milk, mustard, salt and half of the pepper; pour over bread mixture. (can refrigerate overnight) and bake at 375 for 45 minutes.<\/p>\n