I think I’ve made, like 3 different dishes this week where I used my new ramekins.
Gotta break them in an all.
This strata was one of those dishes, and I love how it is sort of breakfast, maybe a lunch, or possibly a dinner meal. (I ate it around 3 pm one day, in case you were wondering.) Sometimes I wake up in the mood for lasagna, or something equally un-breakfast-y. So I like meals that can double as either, makes me feel more normal.
You could customize this to your favorite flavors or whatever you have on hand. For example, you could use spinach instead of arugula, or provolone instead of cheddar. I used wheat bread, you could use white. Live your life. Do your thing.
Needed: 4 slices of bread (stale or toasted is preferred), 2 cups milk, 3 eggs, 1/2 cup chopped arugula leaves, 3/4 cup shredded cheddar, salt and pepper to taste.
Remove the crusts from your bread and cut it up into small cubes. Place these cubes of bread and chopped arugula in well-greased ramekins or a small casserole dish.
In a bowl whisk together the milk, eggs, 1/2 cup cheddar plus a pinch of both salt and pepper. Pour the egg mixture over the bread crumbs, try to coat all of them evenly. Give your ramekins (or baking dish) a tap or two on the counter so that the egg mixture can settle through all the crevices. Top with a little more cheddar and pepper. Bake at 350 F for 20-25 minutes.