Easy Breakfast Casserole with Prosciutto
https://ift.tt/3eOdhY6 This breakfast casserole, or strata, is everything breakfast should be—easy, healthy, and delicious. Layer crusty bread, beaten eggs, tender greens, and prosciutto in an ovenproof skillet, and bake to golden, cheesy perfection. Photography Credit: Katie Morford A scrumptious breakfast casserole is a pretty good way to rouse folks from warm beds. This one hits all the right notes for a savory breakfast: cheesy, nourishing, a bit smoky (thanks to the prosciutto), and plainly delicious. It also happens to be darn easy to make. This particular breakfast casserole is known as a strata. It’s in the same family as a quiche or frittata, with one little difference: You stir torn or cut pieces of bread into the beaten eggs before popping it into the oven to bake. BEST BREAD FOR BREAKFAST CASSEROLESYou can use a fresh loaf of practically any crusty bread—Italian, levain, or baguette, for example. Or, make use of any slightly stale bits and bobs you find in your bread basket. The moisture of the eggs works magic on a tired loaf, so nobody will be the wiser. HEALTHY INGREDIENTSThere is no shortage of good-for-you ingredients in this wholesome recipe. You’ll find:
This results in a breakfast casserole that’s lighter in calories and saturated fat than many others you’ll find. Adding a few ounces of prosciutto along with sharp cheddar gives the dish a big pop of flavor and just enough decadence to make it feel special. You can bump up the nutrition even further by making it with whole grain rather than standard white bread. WAYS TO ADAPT THIS RECIPEWhat’s particularly appealing about this casserole is that it lends itself to endless variations:
MAKE A VEGETARIAN BREAKFAST CASSEROLEThe other option here is to make the dish entirely vegetarian. Simply leave out the prosciutto, using one teaspoon of smoked paprika in its place to give the strata that smoky flavor. Alternatively, use a crumbly plant-based sausage in lieu of prosciutto. MAKE IT A MEALIf you’re serving this for breakfast, a platter of whatever fruit is in season makes a nice side dish. If winging it isn’t your thing, you can try this recipe for Strawberry Nectarine Fruit Salad or this Blueberry Peach Fruit Salad with Thyme. You can also toss together a sheet pan of potatoes and roast them alongside the strata until tender and golden. If serving this for brunch or lunch, a salad of tender greens with this Basil Dressing makes a perfect pairing. While this is always best served warm from the oven, it is also tasty at room temperature or even cold. MAKE AHEAD TIPS FOR BREAKFAST CASSEROLEIt will take you no more than 30 minutes to pull this casserole together and get it into the oven. Alternatively, you can assemble the dish the night before, but skip the last step of topping it with cheese. Cover with plastic wrap and stash it in the fridge until morning. Pull the casserole out a good half hour before you’re ready to bake; add the cheese on top, and put it in the oven! STORING AND FREEZING BREAKFAST CASSEROLEIf you have leftover strata or want to make two casseroles and freeze one, go for it. Bake it, then let it cool completely before wrapping several times with plastic and storing it in the freezer. It should keep well for up to a month. To reheat, remove the plastic and put it straight from freezer to oven at 350°F until warmed through. KICK-START YOUR MORNING WITH THESE BREAKFAST CASSEROLESEasy Breakfast Casserole with Prosciutto RecipeYou can make and bake this savory strata all in one fell swoop, or assemble and refrigerate it the night before (but leave the cheese off until morning). Pull it out of the fridge 30 minutes before baking; add the cheese, and pop it into the oven. If you have vegetarians at your table, feel free to skip the prosciutto and add one teaspoon of smoked paprika instead. The strata holds up well as a leftover, so enjoy it for breakfast the next day, or pack up a slice for your desk lunch. Ingredients
Method1 Preheat the oven to 350°F. 2 Sauté the vegetables: Add oil to a 12-inch ovenproof skillet set over medium heat. I use cast iron, but any ovenproof skillet will do. Add the onion and sauté until tender, about 5 minutes. Add the greens, asparagus, and 1/2 teaspoon salt and sauté until the greens wilt, about 2 minutes. Remove from heat. 3 Add the prosciutto and bread: Tear the prosciutto slices into smaller pieces and distribute over the vegetables. Add the bread and stir everything together. Leave that to cool while you whisk the eggs. 4 Whisk the eggs: In a large bowl, whisk together the eggs, cottage cheese, milk, the remaining 3/4 teaspoon salt, and several generous grinds of black pepper. Add 1/2 cup of the cheese and stir again. Pour the eggs over the vegetables and scatter the remaining cheese on top. 5 Bake the casserole: Place the casserole in the oven and bake until it is just set with no obvious liquid remaining, about 35 minutes. It should be a little jiggly. Keep in mind that it will continue to cook a bit once it’s out of the oven. 6 Serve: Cool for 10 minutes. Cut into wedges and serve. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Katie Morford Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters. Recipes via Simply Recipes https://ift.tt/2F9fkDA April 26, 2020 at 09:02AM #recipies
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