Paula Deen's Breakfast Strata |
|
 |
Prep Time: 45 Minutes Cook Time: 9 Minutes |
Ready In: 54 Minutes Servings: 8 |
|
I found this recipe in Paula Deen's magazine. It calls for Canadian bacon, but I didn't have any available and a run to the market is over 30 minute drive, so used regular bacon, crumbled. It still turned out to be delicious. I think it would be the perfect dish for just any meal, don't just use this for breakfast or brunch, it made a fantastic dinner. This needs to be made ahead as it needs to sit from 8 hours to overnight, so make it before leaving for work, and come home to an easy cook meal. Ingredients:
3 tablespoons butter |
1 small onion, chopped |
6 english muffins, cut in half |
1 (8 ounce) container chive & onion cream cheese |
1 (6 ounce) package sliced canadian bacon, chopped |
2 tomatoes, chopped |
1 (12 ounce) jar roasted red peppers, drained and chopped |
4 cups sharp cheddar cheese, shredded, divided |
6 large eggs, lightly beaten |
3 cups milk |
3 tablespoons chives, fresh, chopped |
1 teaspoon kosher salt |
1 teaspoon ground black pepper |
fresh tomato, slices and |
fresh parsley |
Directions:
1. Lightly grease a 13x9x2-inch baking dish.
2. In a medium skillet over medium heat, melt butter. Add onion and cook over medium-high heat for 4 to 5 minutes, or until tender; set aside. Spread English muffins with cream cheese. Layer English muffins, Canadian bacon, tomatoes, red peppers, 2 cups cheese, and onion into prepared baking dish. In a medium bowl, whisk together eggs, milk, chives, salt and pepper. Pour over layers. Cover and chill for 8 hours or overnight.
3. Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Sprinkle evenly with remaining 2 cups cheese. Bake uncovered for 1 hour, or until a knife inserted near the center comes out clean. Garnish with fresh tomato slices and fresh parsley, if desired.
|
|