Chicago Strata

"All the great tastes of a Chicago-style hot dog come together in this warm, comforting casserole."
(serves 6)

Coconut* oil cooking spray
12 large* eggs
1 cup whole* milk
6 hot dog buns, cut into cubes or torn into pieces
2-3 t. EVOO
1 large sweet* onion, chopped
3 dill pickle spears (or 1 large whole dill pickle), chopped
1 cup shredded sharp* Cheddar cheese
6 uncured* hot dogs, chopped
1 can (14.5 oz.) fire-roasted* diced tomatoes, drained well

Preheat oven to 350. Coat a 12" cast-iron* pan with cooking spray. In a bowl, beat 7 eggs, add milk and beat to combine. Spread hot dog bun cubes over bottom of skillet. Pour egg and milk mixture to soak into bread to coat. Let stand 20 min., or for a lighter texture, soak overnight. Meanwhile, heat oil in another skillet. Add onion; cook, stirring occasionally, until translucent. Remove from pan; set aside. Add pickles to skillet; cook until softened, about 3 min. Set aside. Sprinkle 1/2 cup cheese over soaked bun cubes. Add sauté onions and pickles, then hot dogs and tomatoes. Top with remaining 1/2 cup cheese. Beat remaining 5 eggs; pour over strata. Bake 40-45 min. or until set in center.

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MM