How To make Basil Breakfast Strata
1 c Milk
1/2 c Dry white wine
1 Day old loaf swiss peasant
-bread or French bread cut -into 1/2 inch slices 8 oz Prosciutto, thinly sliced
2 c Arugula leaves (1 bunch)
3 tb Olive oil
1 lb Basil torta cheese, thinly
-sliced 3 Ripe tomatoes, sliced
1/2 c Basic Pesto
4 Eggs beaten
Salt and black pepper 1/2 c Heavy or whipping cream
BASIC PESTO:
2 c Fresh basil leaves
4 md Cloves, garlic chopped
1 c Walnut meats or pine nuts
1 c Olive oil
1 c Freshly grated imported
-Parmesan Cheese 1/4 c Fresh grated Romano cheese
Salt and ground black pepper
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 2 cups fresh basil leaves 4 medium size cloves, garlic
chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste. 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.
How To make Basil Breakfast Strata's Videos
Breakfast Strata & Mini Frittata
Chef V’Nell Breakfast Strata
Instagram @ chef_vnell
Facebook @ bayou classic foods by chef V’Nell
ChefVNell.com
Owner of Gotta Have It Seasonings
ChefVNell.com
Thanks For the Like ???????? & Subscription
Thanks for the Support
Breakfast Tomato Casserole with Michael's Home Cooking
Now is the time to make this Breakfast Casserole while the tomatoes are at their best. I use optional sausage and Anaheim Chili with eggs and tomatoes for a nice change for breakfast. I think serving this with a sweet breakfast casserole like French toast casserole would be awesome!
Ingredients:
1/2 pound sausage (optional)
1 Anaheim Chili (optional)
1 Shallot minced
1 garlic clove minced
2 Tablespoons fresh basil
4 eggs
1 cup milk or cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella (divided)
3 ripe summer tomatoes
Sauté your sausage a bit and add your chili, shallot and garlic and cook till tender.
While your sausage is cooking, mix your eggs, milk, salt and pepper together. Anytime I cook eggs with salt (scrambled) I think it is best to allow the beaten eggs to sit with the salt. The eggs will change color a bit and then you know the eggs have taken in the salt and just seem to cook better.
Butter or grease a baking dish 8 inches by 8 inches.
Add your cooked sausage mixture to your baking dish.
Add your 1/2 cup mozzarella.
Add your egg mixture.
Add your sliced tomatoes.
You could add some more basil on the tomatoes if you like.
Add your remaining 1/2 cup mozzarella.
Bake in preheated 375F oven for 20 to 25 minutes.
Thank you for watching!
Music from Apple Garage Band.
Song used: Chelsea Loft
#michaelshomecooking #breakfastcasserole #tomatocasserole
Recipe # 5363: Sunday Brunch Strata
Cookbook author and grand prize winner of CBS' American Baking Competition, Brian Emmett, showed us how to make Sunday Brunch Strata.
How to Turn Any Ingredients Into Strata | Off-Script With Sohla
Sohla El-Waylly explores strata, the love child of frittata and bread pudding. Picture: a tender, fluffy egg custard soaking into toasty bread and wrapping around the mix-ins of your choice. All you need to make strata is bread of any kind, from stale brioche to yesterday’s biscuits, milk, eggs, and mix-ins. It’s the ideal brunch dish to assemble the night before. But don’t let the eggy custard limit this dish to breakfast; prep your strata in the morning with any leftovers for the fastest weeknight dinner. This recipe can be easily scaled down to use up a little bit of this or that, or doubled to feed a large family. READ MORE ABOUT STRATA ►►
CHAPTERS:
0:00 Intro
1:13 Let's Get Toasty
4:58 Custard, Straight Ahead
9:12 Bring It All Together
17:25 Grab a Fork
21:44 Strata #2: Cornbread
GET THE RECIPES
Cornbread Strata With Cheddar & Jalapeños ►►
Pizza Party Strata With Garlic Bread & Pepperoni►►
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Air Fryer Vegetarian Breakfast Strata
Easy Breakfast Strata |Tomato Caprese Strata in a Mug | #breakfastinamug#weightwatchers
How to make this Strata that started as french toast.
1 slice of 647 Italian bread chopped into cubes
2 eggs
1 string cheese (the 1 point one)
1/4 cup chopped fresh tomato
1 tbsp 1% fat milk or milk of choice
1/2 tbsp chopped fresh basil chopped 1or 1/4 tsp of dried
salt and pepper
Trader Joes onion salt to your taste
1 tsp parmesan cheese divided.
Spray your mug with butter flavored non-stick spray. Crack your 2 eggs in the mug and add your milk and scramble up. Add your tomato, basil, cheese chopped, half your parmesan cheese, salt and pepper, and onion salt and mix well. Add your bread and make sure its all coated in the egg mixture. Microwave for 1 minute and remove and mix again. Cook again for 40 more seconds. Plate up and sprinkle the rest of the parmesan cheese and enjoy! This recipe is 2 Sp of Blue and Purple and 6 on Green Enjoy!
#weightwatchers#easybreakfast
Email me dishwithdee@yahoo.com