Breakfast Basil Strata


This is how I spent part of my Saturday, going through my favorite magazines searching for great gift ideas and holiday recipes. I updated my holiday gift list and now have a few ideas for some special people in my life. By the way, can we stop for a minute and just admire how amazing Oprah looks in her December magazine?! I mean, wow! She looks stunning and the faux-fur coat she is wearing made her Favorite Things List.

We also finalized our Thanksgiving menu and plan to finish our grocery shopping tomorrow.Wish us luck! I plan to make my favorite breakfast casserole this Friday, as it is probably too heavy for a Thanksgiving morning. I like to keep with our family traditions and this year it is especially important since it is our daughter’s first Thanksgiving. So breakfast strata for all!

Once you have the basic plan down for a breakfast casserole or strata, you can play with the main ingredients. As I was looking through Ray Rachel’s December magazine, she had a few fun variations that I must try this season including a savory version with spinach, dill, and Gruyère. For a sweet take, you could use challah with bananas, chocolate chip, and vanilla. Another recipe I must try as my husband introduced me to the panettone, using orange zest, ricotta, and almonds and panettone in place of the french bread.

Even though these breakfast casseroles are quick and easy, they do need to sit in the refrigerator overnight, but no longer than 24 hours. So that is it, just a little pre-planning and you will have made a crowd favorite as these casseroles come out of the oven bubbly and delicious.

Basil Breakfast Strata

Here a super easy and delicious Basil Breakfast Strata from Pillsbury.


6 eggs

3 1/2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

8 cups 1-inch cubes French bread

2 cups shredded mozzarella cheese (8 oz)

1/4 cup basil pesto

1/2 cup grated Parmesan cheese (2 oz)

1. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.

2. Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 350°F. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares.


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