Originally Posted by Candice Crawford on Thursday, July 14, 2011
"Breakfast Strate">Breakfast Strate Clif Family Style
Slice 3 – 4 zucchini and summer squash – both kinds make it more colorful
Chop sweet onions – 1/2 cup
Sauté in olive oil or butter
In a separate bowl, combine 6- 8 fresh farm eggs, 1 1/2 cups of milk, coarse salt, and a dash of Tabasco. (Add any additional herbs, salt and pepper as desired.) Beat slightly.
Layer the greased pan (13×9 works well) with sliced day-old bread to cover the bottom. Add a layer of the vegetable mixture, and shredded cheese (cheddar and parmesan make for a nice mix)
Pour the egg mixture on top.
Let stand for at least an hour, easiest thing to do is make it the night before and leave it in the fridge overnight. In the morning bake at 350 for 30 minutes. Cover with foil for half the cooking time and then remove to set and give it that golden brown look.
Coutrsey of Jeanie Wolf (Clif Family Winery Employee)