Breakfast strata

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At weekends when I have a bit more time on my hands I like to prepare a hearty breakfast to keep everyone going all morning especially if we have a busy day ahead. This breakfast strata ticks all the boxes when it comes to being a satisfying crowd pleaser. I have used a combination of vegetables and meat to keep everyone happy and these can all be made and cooled and kept until needed the next day. Similarly the custard can be made the day before, covered and chilled in the fridge to all you have to do is assemble it in the morning. Get reading and discover your new breakfast favourite!

Ingredients- serves 4

Olive oil

8 eggs beaten

250mls milk

30g mature cheddar- grated

30g parmesan (or Gruyere)- grated

100g day old white bread- cubed into inch chunks

150g kale- shredded

1 onion- finely chopped

2 garlic cloves- crushed or grated

250g chestnut mushrooms

6 good quality sausages

6 rashers of bacon- preferably unsmoked

1. Start by heating the oven to 200c/180 fan if you are planning on preparing and cooking this straightaway; if not skip to the next step.

2. Take a large frying pan and heat a glug of olive oil. Fry the bacon until turning crisp then remove from the pan and blot onto kitchen roll; roughly chop. Remove the skin from the sausages and crumble the sausage meat into the pan and fry until golden; remove from the pan using a slotted spoon and also blot.

3. Use kitchen roll to wipe out the pan before warming another glug of olive oil. Roughly slice the mushrooms and fry into their excess liquid has been removed and they are starting to get some colour. Again, wipe out the pan and heat more oil. Sautee the onion and garlic until softened and add the shredded kale. Gently cook until wilted. Remove and set aside.

4. Clean the pan and rub with a little oil to stop the strata from sticking. Layer half of the cubed bread then add in all of the kale, mushrooms, bacon and sausages. Finish with the remaining bread.

5. Crack and beat the eggs into a large bowl. Add in the milk, cheeses and season well. Pour the entire mixture over the bread ensuring it’s evenly distributed.

6. Bake at 200c/180 fan for 30-40 minutes until bubbling and golden. The strata is ready when a skewer comes out clean from the centre of the pan. Allow to rest for a few minutes before serving.

Breakfast strata- or lunchtime strata… or dinnertime strata!