This post is sponsored by Hatfield. All comments and opinions are my own.
Easter is just around the corner, and you may have your big dinner all planned out. But what about the other meals for the day?
Knowing that I will have to spend a fair amount of time cooking on Easter, I like to plan ahead and have an easy brunch/lunch option to serve my guests. That calls for a make-ahead casserole.
I have dozens of different recipes for casseroles. But, when I want a hearty option, I go with that Italian Pork Strata that you see above.
Similar to a quiche or frittata, a strata is an egg custard with lots of tasty fillings. The biggest difference is that a strata is baked with layers of bread. It’s made the night before so that the egg soaks into the bread. Then, once baked, everything puffs up for great texture and amazing flavor.
For my Italian Pork Strata, delicious Hatfield Tuscan Marinated Pork combines with peppers, onions, cheese and Italian bread for a dish that is a sure-fire crowd-pleaser!
Italian Pork Strata
- 1 pkg Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin - cubed
- 1 tsp olive oil
- 1 small onion - chopped
- 1 red bell pepper - chopped
- 1 loaf Italian Bread - crust removed and cubed
- 9 eggs - divided
- 2 cups milk
- 1/2 cup half & half
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz whole milk ricotta
- 1/2 cup cheddar - shredded
- 1 cup fontina cheese
- 1/4 cup parmesan cheese
- Heat the oil in a large non-stick skillet and cook the veggies for 2 - 3 minutes, until softened. Remove from pan and set aside.
- In the same pan, add the cubed Hatfield Pork and cook for about 5 minutes, until browned on all sides. Remove from heat and add to the cooked veggies.
- In a large bowl, add the eggs, milk, half and half, salt and pepper and whisk to combine. Set aside.
- In a separate bowl, add the ricotta and the remaining egg and mix to combine. Stir in the parmesan cheese.
- To assemble the casserole, start by buttering a large 13x9 casserole dish.
- Add 1/3 of the bread to the dish followed by 1/2 of the ricotta mixture followed by 1/2 of the meat and veggie mixture and 1/3 of the shredded cheeses.
- Repeat the layers again and finish with the last 1/3 of bread and 1/3 of shredded cheese.
- Pour the egg mixture evenly over the top of the casserole. Cover with foil and refrigerate overnight.
- The following day, preheat the oven to 350º F. Remove the foil and cook the strata for 1 hour, until set and top is golden brown.
- Allow to cool for 5 minutes. Serve and enjoy!
I choose Hatfield Marinated Pork for this recipe, as it brings a burst of flavor to the dish. The pork is pre-marinated, which means I don’t have to gather spices or seasonings. I just chop the pork and cook with my veggies and assembly is quick and easy. In fact, prep time is only about 15 minutes. But that 15 minutes means huge savings when Easter morning rolls around!
Head over to Publix and stock up on Hatfield Marinated Pork and elevate your Easter brunch game. With its delicious taste, it’s the perfect addition to this recipe and so many others. So, gather your loved ones and get ready for a brunch spread that’s sure to impress. Happy Easter!