EASY BREAKFAST STRATA
We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
HASH BROWNS STRATA
I have not tried this recipe. I got it from Everyday Health. The recipe calls for 2 packages of egg substitute.
Provided by internetnut
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside.
- In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.
- Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 171.6, Fat 5.8, SaturatedFat 1.2, Cholesterol 12.3, Sodium 497.7, Carbohydrate 5.9, Fiber 0.5, Sugar 3.1, Protein 22.6
HASHED BROWNS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.
HASH BROWN STRATA
An old favorite with a spicy twist.
Provided by Lynnda Cloutier
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Lightly brown potatoes in olive oil in sauté pan. Press potatoes over the bottom of a greased 9 inch pie plate or tart pan. Sprinkle with the cheese and ham. Whisk milk, butter, eggs and salt in a bowl until blended and pour over the prepared layers. Bake for 30 to 40 minutes or until la knife inserted in center comes out clean, arranging the tomatoes over the top in a decorative pattern and sprinkling with the basil during the last 10 minutes of the baking process. Let stand for 5 minutes before serving. Serves 6 Texas Tables
HASH BROWNS
Crispy, shredded potatoes round out Lucinda's son Calder's meal as the perfect side dish. Drizzle leftover juices from the baked chicken over the hash browns to amp up the flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat pan on medium-high, add oil and butter. When the fat is heated add minced onion, cook until soft, add shredded potato and salt and pepper, stir, and mix up. Then start pressing the mixture down and toward the center of the pan. Try to get it to congeal and keep pressing it down and cook for 10 to 12 minutes while occasionally lifting the mixture so it doesn't stick. When I took the meat out I took the juices that had collected and poured them on top of the potato mixture and fried the top with the scalding oil -- it was amazing. Cut into two or more pieces.
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BREAKFAST STRATA (WITH FILLINGS YOU CHOOSE) - TWO KOOKS IN …
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4.9/5 (40)Total Time 1 hr 10 minsCategory Breakfast, Brunch, Main DishCalories 387 per serving
- PREPARE PANS: Butter or spray with oil one 9x13 inch (3 quart) dish or two 8x8 (2 quart) pans.
- PREPARE FILLINGS: Choose 2-3 options. For vegetarian strata, I use spinach, onions, mushrooms. For meat-based, I use sausage, onions, spinach. Spinach: Defrost and squeeze water out using hands or paper towels. Get as much water out as possible. Onions: Dice or process onion. Saute in 2 teaspoons oil on medium until translucent (or cook 25-30 minutes, stirring, to caramelize, adding 1/2 teaspoon sugar to speed up caramelization). Sprinkle with a pinch of salt. Mushroooms: Saute in butter or oil for 5-7 minutes. Sprinkle with salt and garlic powder. Sausage: Pan fry or grill until no longer pink. Cut into small pieces. Or remove from casings and saute ground sausage until cooked. Bacon: Fry or microwave. Or bake at 400F for 18-20 minutes. Crumble. Green Onions or Ham: Chop. No need to cook.
- PREPARE CORE INGREDIENTS: Cut bread (with or without crusts) into 1 inch cubes. Measure 8 cups packed. Place in large bowl. In separate bowl, whisk together eggs, milk and all seasonings. Grate cheeses.
- ASSEMBLE AND REFRIGERATE: Add to large bowl with bread: the egg-milk-seasoning mixture; the vegetable filling; and cheeses (reserving 1/2 cup cheese to sprinkle on top). Mix lightly to combine well. Pour into prepared pan(s). Sprinkle on remaining cheese. Cover with plastic and refrigerate for at least 30 minutes (1 hour is better) or overnight.
LOADED HASH BROWN BREAKFAST CASSEROLE
From thestayathomechef.com
5/5 (6)Category BreakfastCuisine AmericanTotal Time 1 hr 10 mins
- Add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
- In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
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