Prosciutto and goat cheese strata
While I originally adapted this recipe years ago from Bon Appétit, it has morphed through the years to become my own. You can make it with bacon, Boursin, or any other flavors. I make it every Christmas morning, and now it has become a yearly tradition. The best part is that it is made the night before, so all you have to do is cook it the next morning.
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