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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Breakfast Pizza Strata
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Breakfastandbrunches - Casserole -  Breakfast Pizza Strata Post by :getvia Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2193

Click below to download : Breakfastandbrunches - Casserole - Breakfast Pizza Strata (Format : PDF)

Breakfastandbrunches - Casserole - Breakfast Pizza Strata

1 cup water
1/2 cup green pepper -- chopped
Non stick spray coating
2 teaspoons thyme -- fresh snipped or 1 teaspoon dried thyme -- crushed
1 1/2 cups frozen egg product -- thawed or 1 1/2 cups refrigerated egg product or 1 1/2 cups whole egg product
8 slices French bread -- 1/2" thick or 8 slices other firm textured bread -- 1/2" thick
4 ounces lean Canadian bacon -- cut in strips
1 medium tomato -- sliced
2 tablespoons parsley -- snipped
1 cup part skim mozzarella cheese -- 4 oz shredded
2 tablespoons Parmesan cheese -- grated optional

In a saucepan, combine the water and green pepper. Bring to boiling. Boil for 1 minute. Drain off water. Set aside.

Spray a 12x71/2x2-inc h baking dish with non-stick spray coating. Stir 1 teaspoon of the fresh thyme or 1/2 teaspoon of the dried thyme into the egg product. Dip bread slices in egg product. Place on the bottom of the prepared baking dish, cutting slices as necessary to make a single layer. Pour any remaining egg product over bread. Sprinkle Canadian bacon strips and green pepper over the bread layer. Top with tomato. Sprinkle with parsley and remaining thyme, then with mozzarella. If you like, sprinkle with Parmesan.

Bake, uncovered, in a 350ø oven for about 25 minutes. Makes 6 servings.

Note: Reduce the sodium by substituting poached turkey or chicken breast for the Canadian bacon.

About Egg Products: The frozen and refrigerated egg products we call for in these recipes (such as Egg Beaters and Second Nature) are made from pasteurized egg whites. Try them in recipes that call for beaten eggs, such as bread puddings, baked custards, muffins, cakes and cookies. They don't beat up like regular eggs, so you can't use them in recipes where eggs add volume, such as souffles, angel food cakes, meringues or divinity. Because these products are pasteurized, they're safe for recipes in which raw egg isn't cooked, such as eggnog, French silk pie and mayonnaise.

Converted by MC_Buster.

NOTES : Juicy sliced tomatoes top this pizzalike strata. Canadian bacon, French bread and mozzarella sprinkled with Italian seasonings combine with egg product for this morning dish.
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Breakfastandbrunches - Casserole -  Breakfast Sausage Casserole By Cadeb Breakfastandbrunches - Casserole - Breakfast Sausage Casserole By Cadeb

Breakfastandbrunches - Casserole -  Breakfast Sausage Casserole By Cadeb
1 (16 oz.) package Jimmy Dean Sausage cooked, drained and crumbled 4 ounces cheddar cheese, shredded 10 eggs, slightly beaten 4 ounces Swiss cheese, shredded 3 cups light cream 1 bunch green onions, chopped 1 tsp. salt 16 ounces day old bread, cubed 1 tsp. dry mustard Grease 9"x 13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown. Serves 6-8.

Breakfastandbrunches - Casserole -  Breakfast Casserole By Sally Oh Breakfastandbrunches - Casserole - Breakfast Casserole By Sally Oh

Breakfastandbrunches - Casserole -  Breakfast Casserole By Sally Oh
1 lb. sausage, browned and drained 8 eggs 1C. milk 3/4t. salt 1 1/2C. Cheddar cheese, shredded 1 1/2C. onion and garlic croutons Butter baking dish. Put in browned and drained sausage. Sprinkle with cheese and croutons. Mix eggs, milk, and salt - Pour over casserole. Bake at 325* for 40 minutes. May be prepared the day before. This recipe may easily be doubled.