Featherbed Eggs

Name: Featherbed Eggs
Yield: Serves 10 to 12
Ingredients: 1 cup (5 ounces), cornmeal; 1 cup (5 ounces), all-purpose flour; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 1/2 teaspoons, pepper; 1/2 teaspoon, salt; 1/4 teaspoon, cayenne pepper; 1 1/3 cups, whole milk; 2 , large eggs, lightly beaten; 10 ounces, sharp cheddar cheese, shredded (2 1/2 cups); 6 , scallions, sliced thin; 4 1/2 cups, whole milk; 6 , large eggs, lightly beaten; 2 teaspoons, salt

Main Courses
Eggs
Breakfast & Brunch
Casseroles
Easter

By Sarah Gabriel ･ Appears in Cook's Country October/November 2013

With a make-ahead element built into the recipe, strata is perfect for a big breakfast crowd. But the traditional sandwich bread doesn’t bring much to the party.

SERVES 10 to 12

TIME 2 hours, plus 6 hours refrigerating

Why This Recipe Works

This is a members' feature.