Breakfast Strata

• 4 large eggs
• 1 1/2 cups milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups Herbed Croutons (page 243) or your favorite store-bought croutons
• 8 ounces semihard cheese (page 23), shredded (2 cups)
• 4 ounces semisoft cheese (page 23), shredded (1 cup)
• 1/2 ounce (1 slice) thinly sliced prosciutto, diced
• 3 green onions (white and green parts), or 1 bunch chives, thinly sliced
• 1/2 cup thinly sliced drained sun-dried tomatoes in oil
• 3 ounces Parmesan or other hard grating cheese (page 23), grated (3/4 cup)

1. Preheat the oven to 325 F.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Fold in the croutons and semihard and semisoft cheeses and set aside.
4. In a small skillet, saute the prosciutto until golden and crisp.
5. Using a slotted spoon, remove the prosciutto from the skillet and let it cool on a plate lined with paper towels.
6. Pour the drippings that remain in the skillet into a 9 x 13-inch baking dish, using a spatula to spread the oil until the dish is lightly coated.
7. Add the cooled prosciutto and the green onions and sun-dried tomatoes to the crouton mixture.
8. Gently fold the ingredients until they are evenly distributed.
9. Spoon the mixture into the baking dish and pat it down.
10. (The croutons should form a bumpy surface.)
11. Top with the Parmesan.
12. Bake for 35 minutes, rotating the pan after 20 minutes.
13. Bake until the top of the dish is very brown and the middle is springy.
14. Let the strata cool for 10 minutes before serving.
15. The strata tastes best the day it is prepared; otherwise, the croutons become soggy.

eggs, milk, kosher salt, freshly ground black pepper, croutons, semihard cheese, semisoft cheese, green onions, tomatoes, parmesan

Taken from www.epicurious.com/recipes/food/views/breakfast-strata-387828 (may not work)