Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? 

This week, we’re replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. 

You’ll learn:

Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting.

A simple ratio that yields the most luscious baked eggs.

Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.

If you’re looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles!

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Links to from this week’s show:

Lauren Chandler’s reference recipes + her notes about the frittata:

Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid

Lauren adds: “This was the jumping-off point. They say any dairy, but I used  1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”

Kari’s family’s Breakfast Casserole

Melissa Clark’s Green Strata with Goat Cheese and Herbs

Marcella Hazan’s Bolognese Recipe

The kind of quiche Sonya grew up with, from Peas Love & Carrots

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