Casserole: Breakfast Pizza Strata
posted by SandyOH 06-18-102 7:03 AM
* Exported from MasterCook *
Breakfast Pizza Strata
Recipe By : Midwest Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Midwest Living Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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