I have been meaning to post so many things in the past few weeks and life has been crazy. But, I'm on spring break now (yay!) and I can finally get all of those ideas posted.
I've been putting out a few spring and Easter touches here and there, including Mr. Easter Bunny and the decoupaged eggs that I made last spring break. Hope and I are going shopping for her Easter dress tomorrow (better late than never!) and have to pick up dye so that we can dye eggs.
I made a breakfast strata last weekend that was so good that I have to share it with you. The original recipe is from Epicurious, but I made so many changes to the original, that I'm now claiming it as mine. Crab meat, eggs, cheese, chunks of bread....soooo good. Every few bites, Glenn said, "I REALLY like this!". Bonus: it's make-ahead, so you put it together the night before and pop it in the oven while the kiddos are egg hunting on Easter morning.
Crab Breakfast Strata
7 large eggs
2 1/4 cups milk
1 T. butter
1 cup chopped onion
1 clove garlic, minced
2 green onions, chopped
2 T. chopped fresh parsley
1 t. chopped fresh thyme
3 cans of crabmeat or 1 pound fresh crabmeat
1 1/2 cups shredded swiss cheese or gruyere
1/2 cup shredded parmesan cheese
8 cups 1 inch bread cubes from a loaf of french bread
1 t. salt
3/4 t. freshly ground black pepper
Butter 10 inch casserole or 8x11 inch baking dish & put aside. Wisk eggs and milk together in a bowl and put aside. Melt butter in a skillet over medium high heat. Add onions and garlic and saute for 3-4 minutes. Remove from heat and add green onions, parsley and thyme. Mix the cooked mixture with the egg mixture, crab meat, cheeses, bread cubes, salt and pepper in the bowl. Pour the mixture into the buttered dish. Cover and place in the refrigerator overnight. When ready to bake, preheat the oven to 350 degrees. Bake for about 1 hour, until the strata is browned & puffy. Cool for about 15 minutes before serving.
I hope that you enjoy! I'll be back later this week with more Easter ideas.