Recipes: Easy Dishes for Lazy Sundays, Summer Brunches

Bacon-Swiss Strata

A strata — the word means “layers” — is a bread pudding casserole made with cubed bread, eggs, cheese, meat or vegetables such as mushrooms, spinach or asparagus. 

Perfect for brunch or a breakfast buffet, the best reason for making these puddings at home is that they’re assembled ahead of time by layering the ingredients in a casserole dish, refrigerating overnight, and baking the next day. The combinations of meat, cheese and vegetable are endles, and without  meat, a strata is perfect for vegetarians.

8 slices bacon

6 large eggs

1 1/2 cups half-and-half or light cream

Freshly ground pepper to taste

1 cup shredded Swiss cheese

10 slices stale white bread, cut in half diagonally

1. In a large skillet over medium heat, cook the bacon, turning frequently, for 7 to 9 minutes, or until lightly browned. Remove from the pan, let cool, and then finely chop. Set aside.

2. In a large bowl, whisk together the eggs, cream, and pepper. Stir in the cheese.

3. Spray a 13- by 9-inch baking dish with nonstick cooking spray. Place the bread triangles into the bottom of the prepared dish, overlapping slightly to fit.

4. Pour the eggs mixture over the bread, pressing down with a spatula to be sure the bread absorbs the liquid. Sprinkle the bacon over the top. Cover with buttered aluminum foil and refrigerate overnight. Remove the casserole from the refrigerator 1 hour before baking.

5. Preheat the oven to 350°F. Bake the casserole, covered, for 30 minutes, and then uncover and bake for 30 to 35 minutes longer, or until the filling is set and the top is browned. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8

Bacon-Brie Strata with Mushrooms and Arugula

8 slices bacon

1 large shallot, minced

1 1/2 pounds fresh white mushrooms, sliced

One bunch arugula, roughly chopped

10 slices stale bread buttered and cut into cubes

8 ounces Brie, chopped

9 large eggs

3 cups milk

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon

Freshly ground pepper to taste

1. In a large skillet over medium heat, cook the bacon for 7 to 9 minutes, or until lightly browned. Remove from the pan, let cool, and then finely chop. Set aside.

2. Add the shallots and cook, stirring constantly, for 1 to 2 minutes, or until soft but not browned. Add the mushrooms and cook for 4 to 5 minutes, or until soft. Add the rocket and cook for 3 to 4 minutes, or until wilted. Strain off the liquid and set aside.

3. Spray 13- by 9-inch baking dish with nonstick cooking spray. Layer half the bread into the prepared dish. Top with half the mushroom mixture and half the cheese. Crumble half of the bacon over the top. Repeat the layers.

4. In a large bowl, whisk together the eggs, milk, mustard, tarragon, and pepper. Pour over the layers in the pan, pressing down with a spatula to be sure the bread absorbs the liquid. Cover with buttered aluminum foil and refrigerate overnight.  Remove the casserole from the refrigerator 1 hour before baking.

6. Preheat the oven to 350° F. Bake the casserole, covered, for 30 minutes, and then uncover and bake for 30 to 35 minutes longer, or until the filling is set and the top is browned. Top with additional grated cheese, if desired. Remove from the oven and let stand for 10 minutes, before serving. Serves 8 to 10

In case you missed Johnson's other recipes, click here. Be sure not to miss anymore by following Patch on twitter @WHampBaysPatch or on Facebook.

Editor's Note: , of Westhampton Beach, is the author of six cookbooks and is currently writing a new cookbook called, Flavors of Ireland.