Best Tri Tortilla Southwest Breakfast Strata Recipes

BREAKFAST STRATA

Steps:

• Preheat the oven to 325˚F.
• In a large bowl, whisk together the eggs, milk, salt, and pepper. Fold in the croutons and semihard and semisoft cheeses and set aside.
• In a small skillet, sauté the prosciutto until golden and crisp. Using a slotted spoon, remove the prosciutto from the skillet and let it cool on a plate lined with paper towels. Pour the drippings that remain in the skillet into a 9 × 13-inch baking dish, using a spatula to spread the oil until the dish is lightly coated.
• Add the cooled prosciutto and the green onions and sun-dried tomatoes to the crouton mixture. Gently fold the ingredients until they are evenly distributed. Spoon the mixture into the baking dish and pat it down. (The croutons should form a bumpy surface.) Top with the Parmesan.
• Bake for 35 minutes, rotating the pan after 20 minutes. Bake until the top of the dish is very brown and the middle is springy. Let the strata cool for 10 minutes before serving.
• The strata tastes best the day it is prepared; otherwise, the croutons become soggy.

SOUTHWESTERN BREAKFAST STRATA

Steps:

• Stir first 7 ingredient together until well blended.
• In separate bowl, combine corn, 1 cup green onions, and cilantro.
• Place half of bread cubes in bottom of buttered 13X9" glass baking dish.
• Spread half of tomato mixture evenly over bread.
• Sprinkle with 1/2 of cheese and half of bacon.
• Pour half of milk mixture over top. Repeat layers with rest of bread, tomato mixture, and milk. Sprinkle with remaining cheese, bacon and green onions.
• COver with plastic wrap and refrigerate over night.
• Bake at 350 degrees for 50 minutes.