You are here: Seasoned Cooking » All Issues » April 1998 Issue » This Article » Page 1
 
April 1998 Issue
Overnight Breakfast Strata
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Recipe Box

The Recipe Box offers family and community recipe favorites from around the USA, including recipe contest winner, recipe exchange board and more!

My Muffin Recipes

Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.

GourmetCo.com - Watkins Gourmet Foods

Award-winning spices, herbs, extracts as well as over 370 other specialty products, and Watkins recipes.

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.
Every once in a while, I find myself playing the role of hostess for a weekend. I'll have 3 or 4 guests over for a weekend and need a simple breakfast that will wow them.

That's when I make my Overnight Breakfast Strata.

Made with flavorful ingredients, this warm breakfast combines the wonderful tastes of fresh omeletes with the simplicity of oven-baked french toast.

I've included my favorite ingredients in this recipe. If you see something that you don't like, omit it. In the same fashion, feel free to add one of your favorites that you don't see listed. It's a simple dish that is easy to alter to your tastes...so do it!

I find that this dish is especially helpful when I am entertaining a group. It takes very little time to mix together in the evening (you can complete the task in the time it takes to clear the table after dinner). Then, you let the magic happen while you and your guests are resting. In the morning, you just pop it into the oven and serve it when it's done. Ta-da! You've become an instant success!

 

Overnight Breakfast Strata

  • 6 slices of bread
  • 4 eggs
  • 1 1/2 c. skim milk
  • 1/2 c. nonfat cream cheese
  • 2 tsp. mustard
  • 1 tsp. minced garlic
  • 1/2 c. chopped onion
  • 1/2 c. chopped pepper
  • 1/2 c. sliced mushrooms
  • 1/2 c. cubed ham
  • 1 large tomato, sliced
  • 1/2 c. low fat shredded cheddar cheese
Spray the bottom of a 9x13-inch glass baking pan with nonstick spray. Carefully line the bottom of the pan with the 6 slices of bread. (If you need to, you can cut the slices so they fit.)

In a large bowl, beat together the eggs, milk, cream cheese, mustard, and garlic. Add the next four ingredients (onion through ham) and mix until well coated. Pour the egg mixture evenly over the bread, making sure that the vegetables and ham are evenly distributed. Lay the tomato slices evenly over the top and sprinkle the cheddar cheese over the tomato. Cover with aluminum foil and refrigerate overnight.

In the morning, preheat the oven to 350 degrees. Bake, covered, for 45 minutes or until the bread appears golden brown. Serve with fresh orange juice.

  • Serves: 6
  • Preparation Time: 1 hour (plus 1 evening storage)
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.