Monte Cristo Waffle Strata.

Grease a 9x13 inch casserole dish.

Line 6 waffles along the bottom of the casserole dish. Layer with the ham, turkey (if using) and swiss cheese. Add the remaining 6 waffles on top.

In bowl, whisk together the eggs, milk, salt, pepper, vanilla and nutmeg. Pour the egg mixture evenly over the waffles. Move the dish from side to side to ensure the eggs have evenly coated all the waffles. Cover the dish and place in the fridge for 30 minutes or overnight.

When ready to bake, remove the strata from the fridge and preheat the oven to 350 degrees F.

Bake on the middle rack for 45 minutes or until the eggs are set in the center of the strata. If the waffles begin browning before the strata is finished cooking, cover with foil.

Allow to sit 5 minutes before serving and then serve with warm cranberry preserves/jam, fresh fruit powdered sugar and or maple syrup. I also love adding a dollop of creme fraiche too! You can't skip out on the preserves and powdered sugar as they are essential to a Monte Cristo!

Buttermilk Waffles

In a large mixing bowl, whisk together the buttermilk, eggs, butter and vanilla. Stir in the flour, baking powder and salt until just combined. It is OK if the batter is a little clumpy. Let batter sit for 5-10 minutes while you preheat your waffle iron.

Cook the waffles as directed by your waffle iron. I prefer to cook them very lightly. Eat as they are or use as directed above.