How To make Basil Breakfast Strata
1 c Milk
1/2 c Dry white wine
1 Day old loaf swiss peasant
-bread or French bread cut -into 1/2 inch slices 8 oz Prosciutto, thinly sliced
2 c Arugula leaves (1 bunch)
3 tb Olive oil
1 lb Basil torta cheese, thinly
-sliced 3 Ripe tomatoes, sliced
1/2 c Basic Pesto
4 Eggs beaten
Salt and black pepper 1/2 c Heavy or whipping cream
BASIC PESTO:
2 c Fresh basil leaves
4 md Cloves, garlic chopped
1 c Walnut meats or pine nuts
1 c Olive oil
1 c Freshly grated imported
-Parmesan Cheese 1/4 c Fresh grated Romano cheese
Salt and ground black pepper
One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight. The following day remove the dish from the refrigerator and let warm to room temperature. Preheat oven to 350 degrees Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately. 6 portions
Basic Pesto 2 cups fresh basil leaves 4 medium size cloves, garlic
chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste. Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, pour in the oil in a thin, steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. Yield 2 cups.
How To make Basil Breakfast Strata's Videos
Sausage, Egg and Cheese Strata - A Flavorful Breakfast Casserole
My Sausage, Egg and Cheese Strata is a Flavorful Breakfast Casserole with a twist. The sophisticated flavor of brie cheese combines with sausage and eggs to take breakfast or brunch to the next level.
=== ???????????? RECIPE ===
1 pound (460g) loose breakfast sausage meat
1 small onion, chopped
1 day-old sourdough bread round, cubed
8 ounces (230g) chopped roasted red peppers
8 ounces (230g) brie, cubed
3 ounces (90g) grated parmesan
8 large eggs
16 ounces (475ml) heavy cream
2 tablespoons dried basil
1 tablespoon Dijon mustard
8 ounces (226g) shredded cheddar or mozzarella cheese
Salt & Pepper
13 x 9 inch (33 x 22cm) baking dish, greased
Yield: 12 Servings
This recipe is assembled the day before serving and chilled in the refrigerator overnight.
In a large skillet, cook the sausage and onion over medium heat until the meat is cooked and the onions are softened. Set aside to cool.
Place half the bread cubes in the greased baking dish. Layer with half the sausage mixture, red peppers, brie, and parmesan cheese . Repeat with the rest of the bread, sausage, peppers, brie and parmesan.
In a large bowl combine the eggs, heavy cream, mustard, basil, salt & pepper. Whisk to combine, and pour over the bread mixture in the baking dish. Cover, and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (180°C). Bake uncovered for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Remove from the oven, and sprinkle the shredded cheese over the top. Place back in the oven, and bake for another 4 to 6 minutes or until the cheese is melted. Let stand 10 minutes before serving.
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=== ???? CHAPTERS ===
00:00 Introduction
00:20 Sausage, Egg and Cheese Strata
00:35 What is a Strata?
01:02 Preparing the Baking Dish
01:40 Browning the Sausage and Onions
02:55 Sourdough Bread Cut Into Cubes
03:25 Add the Sausage and Onions
03:39 Adding Roasted Red Peppers
03:59 It's All About the Brie Cheese
04:37 More Cheese - Parmesan
05:17 Making the Custard
06:28 Covering the Strata with the Custard
06:49 Cover and Refrigerate Overnight
07:20 Baking Instructions
07:45 How to Tell if it is Done
08:07 Time to Add Even More Cheese
09:00 Tasting and Recipe Recap
10:39 Social Media and Video Recommendations
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Fluffy Strata Recipe (Overnight Breakfast Recipe)
Fluffy Strata Recipe (Overnight Breakfast Casserole)
This easy make-ahead holiday breakfast is super quick to prep, then pop in the oven the next morning!
It’s sure to become your go-to “special occasion” breakfast.
GET THE RECIPE by clicking the link in our @aspicyperspective profile:
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Air Fryer Vegetarian Breakfast Strata
Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Having guests over for brunch? Ina's frittata is sure to impress a crowd.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Potato Basil Frittata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Tomato Basil Strata
An egg casserole that is easy to make and delicious anytime of day!
Chef Mike Does Stuff #6 - Breakfast Strata
Chef Mike Does Stuff #6 - Breakfast Strata
This thing is 5 ingredients. You can do it! This is a breakfast strata which is another way of saying breakfast casserole, which is yet another way to say i'm using up old stale bread.
Make sure to like and subscribe! You are not going to want to miss when #ChefMikeDoesStuff