Sourdough Breakfast Strata

This breakfast was amazing and we used up left overs from our surf and turf dinner, including sour dough bread lobster and steak. I purchased the steak and lobster from Tuckaway tavern and the take and beak bread from misfit market. The eggs were from our chickens. I cut this in 1/2 as we are a family of 2. Sourdough Breakfast Strata Sourdough breakfast strata combines tangy homemade sourdough bread, steak & lobster, and herbs baked in a custard mixture, topped with cheese. Ingredients 10 eggs 3 cups milk 3/4 tsp salt freshly ground black pepper 1/4 cup diced herbs (rosemary, thyme, and sage are my favorite combo) 2 cups cheese, shredded (gruyere and cheddar are my favorites) left over protein we used steak and lobster 1 onion, diced 6 cups cubed artisan sourdough bread I did about 3/4 of a loaf Instructions Dice bread and add to a 14″ cast iron skillet and toast for about 15 minutes at 350 degrees. Meanwhile,gather up you fragments we used steak and lobster from our serf and turf Whisk eggs, milk, salt, pepper, and herbs in a large bowl. Add 1.5 cups cheese to toasted bread. Add cooked protein's and onion to bread and cheese mixture. Pour egg mixture over top. Top with remaining half cup of cheese. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for additional 15 minutes, or until cooked through. Bake in a large cast iron skillet or 9×13 baking dish. Make this ahead of time by starting it the night before. Allow it to soak, covered, in the refrigerator for 8-12 hours.