Have a house full of guests? Prep this easy high protein breakfast recipe in only 30 minutes and refrigerate overnight, then simply bake in the morning for a brunch they’ll think you spent hours preparing—and that will easily hold them over to the next meal.
To cut down on brunch stress, prepare this easy strata recipe the night before, then bake in the morning. Serve with fresh fruit—and a batch of mimosas, if you like.
Ingredients
Directions
Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.
Make-Ahead Tip
Prepare as directed. Cover; refrigerate up to 12 hours. To serve, preheat oven to 325 degrees F, then bake for 30 minutes. Remove from oven, then press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
Corn tortillas, onion, tomatoes, eggs and cheese (plus a few extras, like spices and herbs) come together in a versatile dish that can be easily enjoyed for breakfast, lunch or dinner. A can of chipotle peppers in adobo sauce is a handy pantry ingredient that adds major flavor to this recipe.
A meal-in-itself, this recipe calls for eggs, vegetables, and tortillas. It’s versatile enough for breakfast, lunch, or dinner.
Ingredients
Directions
In a 12-inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300°F oven. Reserve remaining tortilla.
Meanwhile, for salsa, in the oil remaining in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces and add to blender or food processor. Cover and blend or process until a coarse puree. Keep warm.
In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks).
Place a warm tortilla on each of four dinner plates. Top each with 2 fried eggs. Spoon some of the warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs. Makes 4 servings.