Overnight Breakfast Sammie Strata

I love a make ahead dish, but the make ahead breakfast just hits on another level for me. There's no better feeling than waking up to a luxurious breakfast ready to pop in the oven. Perfect for a lazy weekend or weekend guests. This breakfast sammie strata hits all the

traditional sandwich notes with savory bacon, juicy tomato, creamy eggs, cheese and spinach. A total crowd pleaser and couldn't be simpler. Would love to know if you try this one!

Ingredients-Serves 6-8:

• 6 slices bacon, diced

• 1 loaf ciabatta, 1"diced

• 8 eggs

• 2 cups whole milk (or milk of choice)

• 1/2 cup whole milk ricotta

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup grated Parmesan, divided

• 1 cup cherry tomatoes, halved

• 3 heaping handfuls spinach (optional)

• 1/2 avocado, thinly sliced

Directions:

1. In a sauté pan, cook diced bacon on medium heat until it's just crisped up, around 5-6 minutes, being careful not to burn.

2. While the bacon is cooking, slice the ciabatta into 1" cubes and add to a 9x13 baking dish.

3. In a medium sized mixing bowl, add the eggs and whisk until fully combined. Then add the whole milk, ricotta, and 1/4 cup of parmesan, salt, and pepper and whisk again until fully incorporated. Set aside.

4. Transfer the bacon with a slotted spoon over to a clean paper towel and set aside. Drain all but 1 tablespoon of the bacon fat from the sauté pan. To the same pan, add the spinach (if using) and 1/2 of the cherry tomatoes. Toss the spinach and tomatoes in the bacon fat on medium heat for about 3 minutes until well coated and softened.

5. Add the tomato mixture and diced bacon to the baking dish with the bread cubes and toss until well combined.

6. Pour the egg mixture over the bread cubes and lightly press the bread crumbs down to absorb the liquid. Top with reserved tomato halves and parmesan. Cover with plastic wrap and refrigerate for 4 hours or overnight.

7. When ready to eat, preheat the oven to 350F and bake uncovered for 40-45 minutes until golden brown. Add sliced avocado and enjoy!

Creamy Lemon Dressed Romaine with Zesty Breadcrumbs

I am currently having a reawakening with romaine. For years, I thought it was boring, watery and basic. No longer! This zesty, creamy, herby lemon dressing is just the thing to level up that lonely bag of romaine sitting in your fridge! This recipe is super simple, flavorful and will make for an impressive addition to your meal!

For the dressing (Serves 4 sides):

• 1/2 cup mayo

• 1 lemon, juiced and zested (reserve zest for breadcrumbs)

• 1/4 cup parsley, roughly chopped

• 2 tablespoons dill, roughly chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper

For the breadcrumbs:

• 1 tablespoon olive oil

• 3/4 cup panko breadcrumbs

• Zest of 1 lemon

• Large pinch of salt

• 3 hearts of romaine, rinsed

Directions:

For the dressing: combine all ingredients in a blender and combine for about 1 minute, scraping down the sides of the blender halfway through to ensure it's mixed fully.

For the breadcrumbs, heat a small sauté pan on medium low heat. Add the olive oil, then breadcrumbs, reserved lemon zest and salt. Mix until well incorporated. Toast the breadcrumbs for about 3 minutes until the panko turns lightly golden then take off the heat.

For the salad: while the breadcrumbs cool, prepare your romaine. Cut off the roots of the romaine and spread the romaine leaves across the platter. With a marinade brush, brush the romaine with the dressing. Sprinkle generously with the zesty breadcrumbs. Garnish with additional dill and lemon wedges and enjoy!

Blood Orange Rosemary Maple Syrup

Need to spice things up? Blood Orange Rosemary Maple Syrup is the answer! Truly the easiest way to enhance your lazy Sunday. Enjoy!

Blood Orange Rosemary Maple Syrup:

• 1/4 cup blood orange juice, plus wedges of 1/2 a blood orange

• 1/2 cup maple syrup

• 2-3 sprigs of rosemary

Directions:

1. Add blood orange slices to a medium saucepan. Add the maple syrup, juice, rosemary sprigs, and a pinch of salt.

2. Mix and bring to a light simmer on low heat for 10-12 minutes until reduced and slightly thickened. Serve hot over your favorite waffles or pancakes!

*Note: If making ahead, you'll want to reheat the syrup for 20-30 seconds with a squeeze of citrus or splash of water, as it will congeal a bit once cooled down.