sketch of Bob above the  recipe.

EGG STRADA (Chris’)

8 day old white slices of bread cut in half
1 1/4 c. cooked chicken, ham and hot Italian sausage
1 c. Cheddar cheese, shredded
1/2 c. Gruyere cheese, shredded
1/2 c. smoked Mozzarella cheese
4 eggs, beaten
1 c. milk
1/2 c. half & half
1/4 t. dry mustard
1/2 c. red pepper, chopped
1/2 c. red onion, chopped
3 T. butter
1 T. parsley

TOPPING:
3 c. uncrushed corn flakes
1/2 c. butter, melted
1 clove garlic, chopped

In a medium pan, sauté pepper, onion and garlic til soft. Add mustard, salt and pepper. Put 1/2 of the bread in a greased (9x13 inch) baking dish. Combine everything but the cheeses. Pour 1/2 of the egg mixture over the bread. Top with half of the combined cheeses on top and repeat. Sprinkle with parsley.

TOPPING:
Mix topping ingredients and sprinkle over top. Refrigerate overnight. Remove 30 minutes before cooking. Bake, uncovered, 350° for 35-40 minutes or til golden brown. Let rest for 10 minutes before cutting.

Egg Strada recipe is published in our December, 2014 Menu Minder, Issue #374.