Best Basil Breakfast Strata Recipes

BASIL BREAKFAST STRATA

BASIL BREAKFAST STRATA image

Yield 10 People

Number Of Ingredients 11

Ingredients

1 cup Milk
½ cup White Wine (I generally use a Sauvignon Blanc)
1 day-old French bread, sliced thin
8 oz. prosciutto, sliced thin (optional)
2 cups arugula leaves
3 tablespoons olive oil
1 lb of cheese (I use shredded mozzarella)
3 ripe tomatoes (I slice a container of cherry tomatoes instead)
½ cup pesto (recipe to follow, I generally use a cup instead of half)
4 eggs, beaten
½ cup half and half

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.

BASIL BREAKFAST STRATA

Basil Breakfast Strata image

Prepared basil pesto packs a punch-and adds a touch of color-in a make-ahead egg casserole.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 9h

Yield 12

Number Of Ingredients 8

Ingredients

6 eggs
3 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
8 cups 1-inch cubes French bread
2 cups shredded mozzarella cheese (8 oz)
1/4 cup basil pesto
1/2 cup grated Parmesan cheese (2 oz)

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.

Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g