Easter is a perfect time to share this casserole recipe that is yummy and easy for a teen to make
Easter Sunday is a special day and our family celebrates the resurrection of Jesus Christ by attending the special service at our Church. After that we usually get together with family & friends and enjoy a yummy brunch or dinner and continue our celebration of Jesus. I help my Mom make things ahead of time so we can enjoy everyone’s company and not work so hard in the kitchen. After all, Jesus says that Sunday is to be a day of rest. This is a favorite make ahead Easter Brunch Recipe that we made last year that my Dad actually found in the Williams-Sonoma catalog. You can easily change out the vegetables to what your preference is but we kept it just the way it is. I hope you enjoy it!
God deserves all of the credit for Easter Sunday
Easter (or Resurrection Sunday) is the most important day on the Christian calendar. What happened on this Holy Day is at the heart of our religion and faith. I found this website to help me learn more about all the accounts of Easter morning according to the four Gospels. Just as GOD deserves credit for Easter Sunday, we are giving www.Williams-Sonoma.com all of the credit for this Easter Brunch Recipe.
Directly from the Williams-Sonoma website
In their delicious twist on the classic strata, they swap in diced bagels for the usual bread cubes. As with other stratas, this one needs to be refrigerated overnight before baking, so it’s ideal for entertaining. Just pop the baking dish in the oven the next morning and when your guests arrive, brunch will be ready to serve. And a delish brunch recipe it was I might add!
Ingredients for this easy make ahead Easter Brunch Recipe
- 7 cups diced bagels (3/4-inch cubes) | 4 Tbs. (1/2 stick) unsalted butter, melted | salt and freshly ground pepper, to taste | 3 Tbs. vegetable oil | 6 oz. cremini mushrooms, thinly sliced | 1 cup diced asparagus (1/2-inch pieces) | 1/2 cup frozen peas, thawed | 6 oz. Italian sausage, crumbled and cooked | 6 oz. grated white cheddar cheese | 8 eggs | 2 cups half-and-half
Recipe directions are pretty simple
Preheat an oven to 350°F.
In a bowl, stir together the bagel cubes, melted butter, salt and pepper to coat well. Spread the cubes in a single layer on a baking sheet. Transfer to the oven and bake, stirring the cubes several times halfway through, until golden and toasted, about 25 minutes. Don’t worry if they are a bit crunchy, the eggs will soak into them and they will be a delish & chewy. Let cool.
In a sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add half of the mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 6 minutes. Transfer to a paper towel-lined plate. Repeat with 1 Tbs. of the oil and the remaining mushrooms.
KL Cooking Tip: When you are browning mushrooms, don’t crowd them. They like their space so just plan to do them in small batches so you can get them nice and crispy.
After that, brown the sausage and drain. It’s not usually good to drain meet directly into the disposal so we coat the sink with liquid dish detergent and then mix it with the oil and it’s good to go down the drain.
In the same pan over medium-high heat, warm the remaining 1 Tbs. oil. Add the asparagus and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a paper towel-lined plate.
Transfer to a 2-quart baking dish.
In a bowl, beat together the eggs and half-and-half and pour over the bagel mixture.
Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight. We did ours overnight.
Preheat an oven to 350°F.
In a food processor, pulse the remaining bagel cubes into coarse crumbs. Remove the plastic wrap from the strata, transfer to the oven and bake for 50 minutes. Sprinkle with the remaining 2 oz. cheese and the bagel crumbs, then bake until the cheese is melted, about 10 minutes more.
Serves 8 to 10.
This Easter Brunch Recipe is taken directly from www.Williams-Sonoma.com and we highly recommend it!