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Strata, aka Scrambled Eggs Made Yesterday Recipe

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This recipe for Strata, aka Scrambled Eggs Made Yesterday, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard


1 10 3/4 oz. can cream of mushroom soup
1/4 c. water
1 and 1/2 c. shredded jack cheese
1 and 1/2 c. shredded cheddar cheese
18 eggs, beaten
2 T. milk
1 tsp. dried parsley flakes
1/2 tsp. dried dill
1/8 tsp. pepper
1/2 tsp. thyme
1/2 lb. Italian sausage, casings removed (crumbled bacon or chopped ham can be substituted)
1/4 c. butter
1 4 oz. can mild, diced green chiles
1 large handful white mushrooms, chopped (optional)
1/4 c. sliced green onions (optional)
1/4 c. green bell pepper, chopped fine (optional)
1/4 c. chopped roma tomato (optional)
dash of paprika

Mix soup and water together, heat in microwave and set aside. Mix cheeses together and set aside. Beat together the eggs, milk, parsley, dill, pepper and thyme, and set aside. Sauté Italian sausage in very large skillet, crumble, drain and set aside. In the same skillet melt butter and sauté onions, green pepper, and mushrooms until tender. Add chiles and tomatoes. Add sausage and egg mixture to skillet and stir gently over low heat until eggs are set, but still slightly moist. Spoon half of the skillet mixture into a greased 9x13 dish. Spread half of the soup mixture over that and sprinkle with half the cheese. Repeat. Sprinkle paprika over the top. At this point you can cover and refrigerate the strata (to bake the next morning), or bake uncovered at 325 degrees for 1 hour, until hot and bubbly.




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