The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. Bake uncovered for about 45 minutes, or until puffed and golden brown. An egg strata traditionally consists of layered bread, cheese, and other foods (such as cooked sausage, ham, bacon, shrimp, or vegetables) over which a mixture of raw beaten eggs and milk are poured.'Bacon should be considered a fat and not a protein, so round out this recipe with low-fat dairy, sliced turkey or more egg whites,' Rodriguez suggests. A layered casserole usually consisting of eggs, bread, and cheese, the strata is a brunch favorite that also works perfectly for weekday breakfast, lunch. These protein-loaded avocado cups make a satisfying weeknight dinner. 1 onion, thinly sliced 2 cups cubed slightly stale sourdough bread (cut into 1/2-inch cubes) 12 eggs 1/4 cup whole milk or milk alternative 4 chestnut mushrooms, sliced 3½ ounces Gruyère cheese. How to Make a Strata Prepare baking dish: Spray a 13 by 9-inch dish with non-stick cooking spray. Set oven to 350☏ (second-lowest oven rack). Get the Portobello Egg Sandwich recipe and nutrition info here.When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking.Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk.Pour the milk mixture evenly over the strata in the baking dish. Serves 6-8 4 pretzel rolls (or bread of choice, 4-6 cups lightly packed, day-old/stale works best) 3 sausages (we used Field Roast Smoked Apple Sage Sausages).In a bowl whisk together half and half, milk, eggs, mustard.Repeat layering twice (ending with the cheeses).Top with 1/3 of the spinach/mushroom mixture.Spread 1/3 of the cubed bread into the prepared baking dish. Transfer the mixture to the bowl with the mushrooms mix to combine slightly.Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach saute for 2 minutes.Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely remove to a bowl.Heat butter in a large skillet over medium heat.Squeeze out as much of the moisture as possible from the spinach, then chop finely.
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