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
Chef Mike Does Stuff #6 - Breakfast Strata
Chef Mike Does Stuff #6 - Breakfast Strata
This thing is 5 ingredients. You can do it! This is a breakfast strata which is another way of saying breakfast casserole, which is yet another way to say i'm using up old stale bread.
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Christmas morning breakfast strata - Part 1
Christmas morning breakfast strata - Part 1
Breakfast Strata & Mini Frittata
Chef V’Nell Breakfast Strata
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Slow Cooker Farmers Breakfast Casserole
SLOW COOKER FARMERS BREAKFAST CASSEROLE
RECIPE:
INGREDIENTS:
9 large eggs
3/4 cup ricotta cheese
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. dried dill
5 slices bacon, sliced and cooked
1 cup diced ham
16 oz. Colby-Jack cheese divided
2 tomatoes, sliced
SLOW COOKER SIZE:
6-quart oval
INSTRUCTIONS:
Divide the cheese out by cubing 2/3 of it and grating the rest. Save the grated cheese for the end of cooking time.
In a large bowl add the eggs, ricotta, salt, pepper, dill and thyme. Whisk until you can get it smooth, though some chunks of ricotta is fine.
Spray the slow cooker with non-stick spray. Add the cubed cheese, bacon and ham. Whisk the egg mixture one more time to get it combined again, then pour over the ham, bacon and cheese.
Cover and cook on HIGH for 2.5 hours. If there is any liquid on top of the casserole, blot it with a paper towel. Add remaining cheese and cover for 5-10 minutes more.
Serve with sliced tomato on top and enjoy!
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Sausage, Egg and Cheese Strata - A Flavorful Breakfast Casserole
My Sausage, Egg and Cheese Strata is a Flavorful Breakfast Casserole with a twist. The sophisticated flavor of brie cheese combines with sausage and eggs to take breakfast or brunch to the next level.
=== ???????????? RECIPE ===
1 pound (460g) loose breakfast sausage meat
1 small onion, chopped
1 day-old sourdough bread round, cubed
8 ounces (230g) chopped roasted red peppers
8 ounces (230g) brie, cubed
3 ounces (90g) grated parmesan
8 large eggs
16 ounces (475ml) heavy cream
2 tablespoons dried basil
1 tablespoon Dijon mustard
8 ounces (226g) shredded cheddar or mozzarella cheese
Salt & Pepper
13 x 9 inch (33 x 22cm) baking dish, greased
Yield: 12 Servings
This recipe is assembled the day before serving and chilled in the refrigerator overnight.
In a large skillet, cook the sausage and onion over medium heat until the meat is cooked and the onions are softened. Set aside to cool.
Place half the bread cubes in the greased baking dish. Layer with half the sausage mixture, red peppers, brie, and parmesan cheese . Repeat with the rest of the bread, sausage, peppers, brie and parmesan.
In a large bowl combine the eggs, heavy cream, mustard, basil, salt & pepper. Whisk to combine, and pour over the bread mixture in the baking dish. Cover, and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (180°C). Bake uncovered for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven, and sprinkle the shredded cheese over the top. Place back in the oven, and bake for another 4 to 6 minutes or until the cheese is melted. Let stand 10 minutes before serving.
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=== ???? CHAPTERS ===
00:00 Introduction
00:20 Sausage, Egg and Cheese Strata
00:35 What is a Strata?
01:02 Preparing the Baking Dish
01:40 Browning the Sausage and Onions
02:55 Sourdough Bread Cut Into Cubes
03:25 Add the Sausage and Onions
03:39 Adding Roasted Red Peppers
03:59 It's All About the Brie Cheese
04:37 More Cheese - Parmesan
05:17 Making the Custard
06:28 Covering the Strata with the Custard
06:49 Cover and Refrigerate Overnight
07:20 Baking Instructions
07:45 How to Tell if it is Done
08:07 Time to Add Even More Cheese
09:00 Tasting and Recipe Recap
10:39 Social Media and Video Recommendations
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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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