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.
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Breakfast Casserole Bake Recipe | The Frugal Chef
This easy breakfast casserole is a fantastic addition to any breakfast or brunch menu but can be served as a light meal as well. Every body will be smitten with this perfect combination of delicious crisp potato cubes, crisp bacon and fried eggs.
You will have to parboil the potatoes for this easy breakfast casserole recipe so please allot the proper time. If you start this with raw potatoes it will take forever to be done and chances are your potatoes will cook unevenly -- over cooked on the outside and under cooked inside.
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Serves eight
6 medium Russet potatoes
8 strips bacon + rendered fat
1 large white onion – coarsely chopped
4 garlic cloves – finely chopped
1 large red bell pepper – coarsely chopped
1 TBS chopped parsley
8 eggs
½ tsp. salt
2 tsp. black pepper
1 TBS oil – if necessary
Preheat oven to 350 degrees.
Peel and boil the potatoes in lightly salted water but not until they are completely cooked through. Cool down and cube.
Cook the bacon in a large skillet – preferably oven proof. Remove it when it is crisp and keep the rendered fat. Add the onion to the bacon fat and cook for about 4 minutes – until soft and translucent. Add the garlic and cook for a couple more minutes – stirring often – until fragrant. Add the peppers and parsley and cook for another 4 to 5 minutes – stirring occasionally.
Add the diced potatoes to the skillet and mix – making sure not to destroy the potato. Allow the potatoes to brown a bit – about 5 minutes. Add some extra oil if necessary. Crumble the bacon into the cooked potatoes, add the salt and pepper. Mix carefully and place skillet in the oven. If you do not have an oven proof skillet, transfer the potatoes to a casserole or oven proof dish. Bake the potatoes for about 15 minutes.
Remove the pan from the oven and, using the back of a spoon, make 8 indentations on the potatoes. Place an egg in every indentation. Return pan to oven and bake for an extra 10 to 15 minutes until the eggs are cooked like you want them. Remove from oven and serve. Enjoy!
CALORIES 322.69; FAT 17.06 grs (sat 5.20; mono 7.48; poly 2.31); PROTEIN 12.03 grs ; FIBER 3.13 grs; CARBS 30.43 grs; CHOLESTEROL 201.67 mg; IRON 1.78 mg; SODIUM 414.01 mg; CALCIUM 54.12 mg
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How to Make a Frittata | So Delicious!
This easy Frittata recipe comes together in a flash! I think it’s the best frittata recipe as it’s packed with colorful vegetables and made in just one skillet. Not just for breakfast, enjoy this delicious egg frittata any time of the day!
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Fluffy Strata Recipe (Overnight Breakfast Recipe)
Fluffy Strata Recipe (Overnight Breakfast Casserole)
This easy make-ahead holiday breakfast is super quick to prep, then pop in the oven the next morning!
It’s sure to become your go-to “special occasion” breakfast.
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Make-Ahead Egg & Tomato Strata
RECIPE:
Make-Ahead Egg & Tomato Strata
Servings: 4
INGREDIENTS
10 large eggs
½ cup 2% milk
1 teaspoon kosher salt
4 slices sprouted grain bread, cut in rough 1-inch squares
1 pint (2 cups) cherry tomatoes, halved
1 15-ounce can chickpeas, rinsed and drained
¼ cup basil leaves, roughly chopped
4 ounces fresh goat cheese, crumbled
1 tablespoon extra virgin olive oil
INSTRUCTIONS
In a large mixing bowl, whisk together the eggs, milk, and salt. Add the bread and toss so that all of the bread is saturated with liquid. Refrigerate the mixture and let it sit for at least 2 hours and up to overnight.
When you’re ready to bake the strata, preheat the oven to 375°F.
Take the egg and bread mixture out of the fridge and add the tomatoes, chickpeas, basil, and goat cheese to the mixing bowl. Toss everything together to thoroughly combine.
Heat olive oil in a large, oven-safe skillet over medium heat. Swirl the oil to coat the bottom and at least an inch up the sides. Pour the combined ingredients into the skillet, then use a spatula to spread everything evenly over the skillet, pressing the bread into a flat, even layer.
Bake the strata in the preheated oven until the eggs are completely set and the edges are golden brown, 35 to 40 minutes. Take the strata out of the oven and let it sit in the pan for at least 15 minutes. Flip the cooled strata out of the pan and onto a cutting board, then slice it into four portions. Eat immediately, or let the strata cool completely before storing in an airtight container in the fridge.
To reheat the strata: Microwave for 1 minute on high, or reheat in a 375°F oven for 5 minutes, just to heat through.
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