Working for Beakfast

I meant to post last week, but I ended up getting cause up in some other writing projects.  On that note I'm putting the finish touches on script for an 8 page mini comic.  If you know an artist who is looking to break into comics and wants a nice sample piece to show off, please send them my way.  I'm not really in the position to pay them anything right now, but what I can do is pay for all the printing cost.  Basically I would get 500 copies made and give the artiest 250 along a digital copy so they can print up as many as they would like.  Once the comic is done, I'll be posting it here. Now on to the food.

We have thing at work call Breakfast Club.  On the second Friday of the month a pair of people make breakfast for everyone in the club.  This past Friday was me and my dad's turn.  Some people just bring bagels and juices or maybe get a bunch of breakfast sandwiches from the buildings café.  My Dad and I go all out.  He makes a fantastic French toast, where he lets the bread marinate in the mike/egg mixture overnight forming a sort of custard.

This breakfast club I tried something new and made my variation of the Holiday Strata from Maryana Vollstedt's “The Big Book ofBreakfast.”

Because of the number of people we had coming I doubled this receipt.

Here what you need:

• 1 1/2 tablespoons of butter and some extra butter for use
• 8 to 10 slices of sourdough bread
• 1.5 pounds of maple flavor breakfast sausage (you can use regular sausages, but I like Wegman's maple sausage)
• 1 cup of aged cheddar cheese
• 1 cup of sweat cheddar cheese
• 4 large eggs
• 2 cups of whole milk
• 1/2 teaspoon of salt
• 1/8 of fresh ground pepper
• 1 teaspoon of dry mustard
• Cast iron skillet
• Disposable lasagna pan (9in by 13in)
• Mixing bowls
• Small dishes
• Cheese grater

Steps:

• Butter the bread then cut into small pieces
• Grate then half each type of cheese
• Separate the cheese so that you have two dishes with a half cup of each cheese type in each dish
• Cook the sausage in the cast iron skillet
• Chop the sausage into small pieces
• Whisk the eggs in a mixing bowl
• Melt the butter
• Mix the melted butter, milk, salt, pepper and mustard with the eggs
• Grease the Lasagna pan
• Layer the bottom of the pan with half the bread
• Add the sausage to the pan
• Cover the bread and sausage with one of the dishes of cheese
• Add the rest of the bread
• Pour the liquid mixture into the pan
• Sprinkle on the rest of the cheese.  Grate on more cheese to taste
• Cover the pan and place in the refrigerator over night
• The next day preheat the oven to 350 degrees
• Put the pan into the oven uncovered for 45-50 minutes

This dish was a big hit with everyone.  The maple sausage added a nice sweetness without being over powering.  Next time I make this I'm going to try replacing the aged cheddar with a nice Asiago cheese.  The good thing about this dish is that it will work well with all sorts of different cheese and meats. Leave a comment with your variation.

On the knitting front, I'm finished up with the part of the project that can do without.  The next step is learning how to put half of this on waste yarn. 

That pretty much brings you up to speed on all my projects

Till next time, get the hell out of my kitchen.