BASIL BREAKFAST STRATA
Prepared basil pesto packs a punch-and adds a touch of color-in a make-ahead egg casserole.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h
Yield 12
Number Of Ingredients 8
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.
- Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g
BASIL VEGETABLE STRATA
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan., In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms., Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion., In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 322 calories, Fat 13g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BREAKFAST STRATA
My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.
Provided by Robynnsmom
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Generously grease a 9x13-inch casserole dish.
- Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
- Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
- Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 599.8 calories, Carbohydrate 32 g, Cholesterol 255.6 mg, Fat 37.2 g, Fiber 2.6 g, Protein 34.2 g, SaturatedFat 16.1 g, Sodium 1738 mg, Sugar 7.4 g
EASY BREAKFAST STRATA
We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
BASIL BREAKFAST STRATA
Prepared basil pesto packs a punch and adds a touch of colour in this make ahead egg casserole.
Categories Breakfast
Time 9h
Yield 12
Number Of Ingredients 8
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.
- Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350ºF. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving. Cut into squares.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 125 mg, Fiber 0 g, Protein 15 g, SaturatedFat 6 g, ServingSize 12 Servings, Sodium 600 mg, Sugar 4 g, TransFat 0 g
BASIL BREAKFAST STRATA
Steps:
- The day before, mix milk and wine in a shallow bowl and dip slices of bread and gently squeeze out most of the liquid. Place layer of bread in a 12" round corning ware dish or whatever your favorite casserole dish Cover bread layer with ham slices (if using), then arugula leaves dipped in the olive oil, then cover with some of the cheese, tomato slices, drizzle with pesto Repeat layers until dish is full. Beat eggs with Salt and Pepper and pour over layers. Cover and refrigerate overnight In the morning, pull out of the refrigerator and let container warm to room temperature (to prevent your dish from breaking in the oven when exposed to the heat) Drizzle with half and half and bake until browned for about 45 minutes at 350 degrees. The sides should start to bubble. Pesto: 2 cups fresh basil leaves ½ cup fresh mozzarella ½ cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves, minced Salt and fresh ground black pepper Combine basil and pine nuts in food processor a few times, slowly add olive oil in a constant stream. Stop and scrape down the sides of food processor with rubber spatula. Add grated cheese and pulse again until blended. Add salt and pepper to taste. Makes 1 cup.
BASIL BREAKFAST STRATA
Steps:
- From: Sherri Eastman Date: 18 May 1994 04:18:15 -0400 (Silver Palate Goodtimes Cookbook) One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled. Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight. The following day remove the dish from the refrigerator and let warm to room temperature. Preheat oven to 350 degrees Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately. 6 portions. Basic Pesto: Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, pour in the oil in a thin, steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. Yield 2 cups. REC.FOOD.RECIPES ARCHIVES /EGGS REFRIGERATE OVERNIGHT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 70 calories, Fat 4.90306333333333 g, Carbohydrate 1.37081333333333 g, Cholesterol 124.893333333333 mg, Fiber 0.270000003496806 g, Protein 4.46766333333333 g, SaturatedFat 1.280165 g, ServingSize 1 1 Serving (174g), Sodium 47.6924166666667 mg, Sugar 1.10081332983653 g, TransFat 0.5664975 g
TOMATO, BASIL AND CHEESE STRATA
Make and share this Tomato, Basil and Cheese Strata recipe from Food.com.
Provided by lmkga
Categories Breakfast
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Butter/ grease 9x12 casserole dish.
- Place cubed bread in one layer on bottom of the casserole dish.
- Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole).
- Beat eggs until foamy.
- Add milk, wine, scallions, and seasonings.
- Pour egg mixture over cheese.
- Place remianing shredded cheese,tomato and basil on top of egg mixture.
- Cover and refrigerate overnight.
- Heat oven to 350 degrees.
- Let casserole sit at room temperature for 30 minutes.
- Bake at 350 degreed for one hour.
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