Broccoli Cheddar Strata with Pancetta Recipe kattyeyes

• 8 eggs
• 2 cups milk (I used 1% Simply Smart)
• 1/4 cup heavy cream
• 1 cup shredded cheddar + additional cheese to sprinkle on top (I used Cabot's Seriously Sharp)
• 2 teaspoons Penzey's Sunny Paris seasoning
• 6 slices ciabatta, cubed
• 1 small bunch of broccoli (maybe a quarter pound or so), cut into 1-inch pieces
• 1 quarter-pound pancetta, sliced thin and cut into strips
• 1 shallot, chopped
• 4 oz. white mushrooms (about 6 mushrooms)

1. Beat eggs and milk in a large bowl.
2. Add shredded cheese and Sunny Paris.
3. Stir ciabatta cubes into egg mixture.
4. Steam broccoli for approximately 2 minutes, then set aside.
5. Sautee pancetta in small amount of olive oil.
6. Add shallots and continue to sautee until they are somewhat golden.
7. Add mushrooms and continue to cook for a few minutes till mushrooms are no longer white.
8. Stir pancetta/shallot/mushroom mixture into egg/bread mixture, then add broccoli.
9. Pour ingredients into a buttered 9" square baking dish.
10. Sprinkle top of strata with additional shredded cheddar (I used less than 1/4 cup)just a touch!
11. Refrigerate for at least four hours or overnight.
12. Bake at 350 degrees F for approximately 50 minutes or till top is lightly golden and eggs are set.
13. Let stand 10 minutes prior to serving.

eggs, milk, heavy cream, broccoli, pancetta, shallot, white mushrooms

Taken from www.chowhound.com/recipes/broccoli-cheddar-strata-pancetta-25163 (may not work)