Making Philly cheesesteak sandwiches for a crowd takes time, but this strata saves the day with all the flavors you love in a crowd-pleasing casserole form.
In this traditional Georgian snack, diners tear off pieces of the homemade bread canoe to scoop up the bubbly filling of creamy mozzarella, sharp feta and just-barely-set egg.
Bev Weidner chooses breakfast-for-dinner flavors, like sausage and cheese, for her egg boats, but you can customize them to work with whatever ingredients you have on hand.
Jeff Mauro's open-faced brunch sandwich is made with lightly toasted sausage bread, roasted asparagus and a sunny-side up egg, all served with a creamy citrus herb sauce.