alexgaddis Posted December 19, 2006 Share Posted December 19, 2006 anyone have a recipe for an egg dish that can be made the night before and baked on X-mas morning for breakfast? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 19, 2006 Share Posted December 19, 2006 i have a couple... need to run some errands... will post in a few hours Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 19, 2006 Share Posted December 19, 2006 My wife did one... will see if she still has the recipe.... Quote Link to comment Share on other sites More sharing options...
driveby Posted December 19, 2006 Share Posted December 19, 2006 Off the top of my head and with apologies to Bier; Take a 9 X 12 pan and line the bottom with the cresent rolls from the cardboard tube. Bake at 350for a few minutes to brown them up a little. Pour in a mixture of eggs (probably 10-12) a little milk (maybe 1/2 cup), some grated cheese (I like a combo of cheddar and one of those mexican blends), some chopped onion, green and red peppers, and browned sausage. Bake the whole thing at 350 until the top browns and a knife comes out clean. Probably about 30 to 45 minutes. Serves a bunch and it's even better the next day. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 20, 2006 Share Posted December 20, 2006 (edited) no offense taken. i'm not the only one with good recipes around here. i was going to suggest something very similar. though i was going to suggest something closer to a quiche.... can do it with a pie crust, or without using a spring pan(if so seal pan with foil so it doesn't leak). i use about 12 eggs and about 2 cups of 1/2 and 1/2. can pick and choose ingredients: diced bacon diced onions (or carmelized) peppers mushrooms cheeses: jack, asadero, goat spinach herbs: thyme, rosemary, basil, oregano diced tomato diced ham etc just a cooking tip: if the top browns but the middle hasn't set yet...just cover with foil and keep going. Edited December 20, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted December 21, 2006 Share Posted December 21, 2006 Confetti Egg Strata 8 Oz. (1/2 loaf) Italian bread, cut into 1 in cubes 8 Oz. ham-cut into 1/2 in. cubes (1/2 cup) 1 C. Fresh mushrooms 1 C. red or green bell pepper, chopped 1/2 C. green onions with tops, sliced 2 C. (8 oz) shredded cheddar cheese 10 eggs, lightly beaten 3 C. milk 1/2 tsp. salt 1/4 tsp. pepper Cut bread into one inch cubes..cut ham in 1/2 in cubes. Slice mushrooms (or buy sliced) and coarsely chop bell peppers. Slice green onions. Lightly spray 9 x 13 pan with veggie oil. Layer half of the bread, cheese, ham, mushrooms, bell pepper, and onion in the pan. Repeat layers. Lightly beat eggs with wisk and wisk in milk and seasonings until well blended. Slowly pour egg mixture evenly over layered ingrediants. Cover with aluminum foil, refrigerate several hours or overnight. Remove foil. Preheat oven to 350 degrees. Bake 55-60 minutes or until strata is set and top is golden brown. cut into squares and serve! Quote Link to comment Share on other sites More sharing options...
twiley Posted December 21, 2006 Share Posted December 21, 2006 Here's what I usually make, it's quick and easy: 6 eggs 1 cup half and half 2 tablespoons green onions, chopped Salt and pepper Butter to grease pan 6 slices of Texas Toast (thick cut, crusty white bread) 1 pound spicy pork sausage, cooked and drained of fat 1 cup of bacon crumbles 1 cup grated Cheddar cheese In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 21, 2006 Share Posted December 21, 2006 Here's what I usually make, it's quick and easy: 6 eggs 1 cup half and half 2 tablespoons green onions, chopped Salt and pepper Butter to grease pan 6 slices of Texas Toast (thick cut, crusty white bread) 1 pound spicy pork sausage, cooked and drained of fat 1 cup of bacon crumbles 1 cup grated Cheddar cheese In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. SO.. is the cup of bacon for munching on while you wait for the dish to cook? Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted December 21, 2006 Share Posted December 21, 2006 Confetti Egg Strata We made this recipe, and also a non-veggie version, for a brunch that we hosted about 4 months ago. They were both excellent and our guests raved about how good they were. We served with a mimosa and fresh fruit. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted December 21, 2006 Share Posted December 21, 2006 SO.. is the cup of bacon for munching on while you wait for the dish to cook? the only way to cook! Quote Link to comment Share on other sites More sharing options...
twiley Posted December 21, 2006 Share Posted December 21, 2006 SO.. is the cup of bacon for munching on while you wait for the dish to cook? maybe Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted December 23, 2006 Author Share Posted December 23, 2006 We tried an egg strata dish last year and I was kinda wierded out about the whole bread soaking overnight thing... Quote Link to comment Share on other sites More sharing options...
driveby Posted December 23, 2006 Share Posted December 23, 2006 We tried an egg strata dish last year and I was kinda wierded out about the whole bread soaking overnight thing... I thought the same thing which is why I really like using the crescent rolls as a "crust" and browing them up before adding the egg mixture. It holds up well when you bake it the night before then reheat and serve the next morning. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 23, 2006 Share Posted December 23, 2006 We tried an egg strata dish last year and I was kinda wierded out about the whole bread soaking overnight thing... i've done very similar strata/souffle dishes liek this.... no problem soaking it overnight. Quote Link to comment Share on other sites More sharing options...
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