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Lilly’s Table

 
 
© Lillys-Table.com Photo of Santa Strata
 

Tags: Dairy Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Santa Strata

 

For Christmas morning breakfast, I like to have very little hands on work required to prepare it. So, I have taken to making egg + bread stratas. While there is a bit of work the night prior, in the morning my children can help me with the final Santa look. Then we toss it in the oven while we open presents and nibble on other treats. About mid-morning we are ready for our brunch which typically includes mimosas and sparkling drinks for our kiddos. The green onions are entirely optional and honestly if you love breakfast sausage or bacon, cook it up and crumble it in. I find the amount of bread, eggs, and milk quantity can vary depending on the size of my casserole dish. This is a flexible recipe, please adjust accordingly!

Ingredients

  • 1½ lb beet
  • 1 head cauliflower
  • 8 eggs
  • 2 cups milk, an unsweetened dairy-free milk can work, too
  • 6 green onions, finely minced, optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons butter, salted, more or less to butter the pan generously
  • 2 french breads, big loaves, or three or four smaller loaves
  • 8 ounces cream cheese, room temperature
  • 2 green olives, or black, for the eyes

Serving Size: 6 People

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Preparation Instructions

Start the night before Christmas.

Preheat the oven to 400. Place the beets in a small casserole dish, with about 1/2 cup water and cover with foil. Bake for 45-65 minutes until the beets can be pierced with a knife. Set aside to cool.

On a separate baking sheet, break the cauliflower into pieces and spread out. Toss with about 1/4 cup of water and a pinch of the salt. Cover with foil. Bake for 25-35 minutes until tender. Cool in a separate container in the fridge.

Whisk the eggs, milk, green onions (if using), salt and pepper in a large bowl. Cut the French bread into cubes. Butter a 9×13 casserole dish generously. Spread the French bread into the casserole pan. Pour the egg mixture over the French bread. Cover with foil and place in the fridge overnight.

The next morning, remove the casserole dish. If it appears dry, feel free to beat up 3-4 more eggs, whisk with milk and a pinch more of salt and pepper. Pour over the top. Only if it appears necessary!

Preheat the oven to 350.

Peel the beets by gently pushing it off with your finger under the running water. Cut into 1/2 inch cubes.

Map out your plan for making the Santa hat and beard. Starting at the top of the casserole dish, make a Santa hat, leaving room for the white pom pom up top. Using the cauliflower and dollops of cream cheese, make the top of the hat, the fluffy white part at the base and the fluffy beard below. Once it is complete, place the two eyes in the center.

Cover with foil and bake for about 1 hour, checking after about 45 minutes. Allow to rest for about 5 minutes before serving.