I am always on the search for new lunch ideas. I try to make a big batch of something on Sunday that I can reheat at work for lunch during the week. I save a lot of money by not eating out and the food I pack is certainly much healthier than food from a drive through. I made this Corn, Scallion, Cheddar Strata for the first time a few weeks ago and couldn’t believe how well it re-heated. I had multiple co-workers stop by my office to ask what I was having because it smelled so good!
If you can still find some fresh corn that is your best option, but frozen will work too. The corn, cheese, and scallions are tossed together with chunks of hearty bread. A mixture of eggs, milk, and a bit of mustard is poured over the other ingredients. The bread absorbs the milk and eggs and the end result is essentially a savory bread pudding.
Egg strata is more traditionally a breakfast dish than a lunch, and it would be great for that too. The strata needs to rest in the fridge for at least 8 hours prior to baking which makes it a perfect make-ahead meal. You can prep everything the night before and stick it in the oven when you wake up for a delicious breakfast. The baked strata also freezes very well.
- 1 tbl. butter, softened
- 8 cups bread cut in 1-inch cubes, French or a hearty country-style bread will work best
- 6 oz. shredded sharp cheddar cheese
- 2 oz. grated Parmesan cheese
- 3 cups corn, ideally fresh, but frozen will work too
- 1 cup thinly sliced scallions
- 9 eggs
- 2 tbl. Dijon mustard
- 2¾ cups milk
- salt and pepper
- Butter a 3-quart baking dish or 9 x 13 inch pan.
- Layer the cubed bread, cheese, corn, and scallions in the pan. Use your hands to gently toss and mix the ingredients together.
- In a large bowl, whisk the eggs and mustard until combined. Add the milk and a generous amount of salt and pepper and stir together.
- Pour the egg mixture evenly over the ingredients in the pan (some of the bread won't be fully covered, that's fine). Cover and refrigerate for at least 8 hours, or up to 24 hours.
- When ready to bake, heat the oven to 350 degrees. Bake the strata, uncovered, until puffy and golden brown, about 45-55 minutes. Let stand for 5-10 minutes before slicing and serving.
Adapted from Smitten Kitchen