Monte Cristo Breakfast Strata
Part frittata, part casserole.
A little bit savory, but also sweet.
If you haven’t tried a breakfast strata yet, I’m going to have to insist you get this in your life.
Immediately.
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Below you’ll find a recipe for this Monte Cristo Breakfast Strata using our smart kitchen robot from our partners at Suvie, but because I know we don’t all have a kitchen robot at home (though we definitely should), I’ve also added instructions for cooking this up in a regular kitchen, too - please just know I haven’t actually tested the recipe using that method, so I can’t guarantee exactly how it’ll turn out.
Shorry ‘bout that.
here’s what you’ll need
1.5 cup raspberry preserves
1 cup raspberries
4 cups 1-inch cubed brioche bread
1/2 pound thinly sliced deli ham
4 eggs
1.5 cups milk
1/2 cup shredded Swiss cheese
powdered sugar
salt
pepper
here’s what you’ll need to do WITH a Suvie Kitchen Robot
In a Suvie pan, stir together raspberry preserves and fresh raspberries.
Place pan in the top zone of your Suvie.
In your other Suvie pan, place cubed brioche bread with little bundles of thinly sliced deli ham evenly distributed between the bread.
In a medium bowl, whisk together eggs, milk, shredded Swiss cheese, and a pinch of salt and pepper.
Evenly pour the egg mixture over the bread and ham you’ve put in a Suvie pan.
Place this pan in the bottom zone of your Suvie.
Set your Suvie Bottom Zone to Slow Cook on Low for 1 hour.
Pro Tip: We aren’t going to set the Top Zone to do anything during this time, because it’ll automatically set itself to Slow Cook right along with the Bottom Zone for this recipe.
Once the slow cook is complete, remove the top pan and set the Bottom Zone of the Suvie to Broil for 5 minutes.
While the bottom pan is broiling, give your raspberry sauce a stir until it all comes together nicely.
Remove bottom pan from the Suvie.
Cut your strata into slices, dust with powdered sugar, drizzle with raspberry sauce, and enjoy!
here’s what (I think) you’ll need to do WITHOUT a Suvie Kitchen Robot
Once again, I’d like to warn you I haven’t tested this recipe outside of the Suvie Kitchen Robot, so please make this at your own risk. Lol.
Preheat oven to 325 degrees.
In a small pan, combine raspberry preserves and fresh raspberries.
Cook on your stove top over medium heat, stirring occasionally, until raspberries are heated through and combined.
Remove from heat and set aside.
Grease a 9x13-inch baking dish.
Spread the cubed brioche bread evenly in the baking dish and tuck small bundles of the sliced ham throughout the bread cubes.
In a medium bowl, whisk together eggs, milk, shredded Swiss cheese, and a pinch of salt and pepper.
Evenly pour the egg mixture over your bread and ham in the baking dish, ensuring all the bread is soaked.
Cover with foil and bake for 45 to 50 minutes, or until the strata is set and a knife inserted into the center comes out clean.
Remove foil and increase the oven temperature to 375°F to bake for an additional 10 to 15 minutes, or until the top is lightly browned and crispy.
Remove strata from the oven and let it cool slightly.
Cut your strata into slices, dust with powdered sugar, and drizzle with raspberry sauce.
Enjoy!