Basil Breakfast Strata Recipes

BASIL VEGETABLE STRATA

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan., In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms., Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion., In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

BASIL BREAKFAST STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.
• Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares.

BASIL BREAKFAST STRATA

Steps:

• The day before, mix milk and wine in a shallow bowl and dip slices of bread and gently squeeze out most of the liquid. Place layer of bread in a 12" round corning ware dish or whatever your favorite casserole dish Cover bread layer with ham slices (if using), then arugula leaves dipped in the olive oil, then cover with some of the cheese, tomato slices, drizzle with pesto Repeat layers until dish is full. Beat eggs with Salt and Pepper and pour over layers. Cover and refrigerate overnight In the morning, pull out of the refrigerator and let container warm to room temperature (to prevent your dish from breaking in the oven when exposed to the heat) Drizzle with half and half and bake until browned for about 45 minutes at 350 degrees. The sides should start to bubble. Pesto: 2 cups fresh basil leaves ½ cup fresh mozzarella ½ cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves, minced Salt and fresh ground black pepper Combine basil and pine nuts in food processor a few times, slowly add olive oil in a constant stream. Stop and scrape down the sides of food processor with rubber spatula. Add grated cheese and pulse again until blended. Add salt and pepper to taste. Makes 1 cup.

SPRING BREAKFAST STRATA

Steps:

• In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9-in. baking dish. Cover and refrigerate 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes.

TOMATO, BASIL AND CHEESE STRATA

Steps:

• Butter/ grease 9x12 casserole dish.
• Place cubed bread in one layer on bottom of the casserole dish.
• Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole).
• Beat eggs until foamy.
• Add milk, wine, scallions, and seasonings.
• Pour egg mixture over cheese.
• Place remianing shredded cheese,tomato and basil on top of egg mixture.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Let casserole sit at room temperature for 30 minutes.
• Bake at 350 degreed for one hour.