BreakfastApril/May 2009

Gluten-Free, Dairy-Free Breakfast Egg Strata

SERVES 4 TO 6

Eggs provide protein and nutritional heft in this easy, make-ahead breakfast casserole. It’s great for busy mornings, entertaining or any time you want to wake up and have breakfast ready to pop into the oven. Start with the basic filling and vary the flavor by adding ingredients of your choice.

3-4 cups (4-5 slices) day-old gluten-free, dairy-free bread, cut into 1-inch pieces
6 large eggs
2 cups milk of choice
1 teaspoon dried mustard
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
teaspoon dill weed, optional (adds buttery flavor without dairy or cheese)

1. Oil a 1-quart baking dish. Line dish with bread cubes. (Removing crusts is unnecessary.) If desired, top bread cubes with ingredients from one of the strata variations, below.

2. Whisk eggs with milk, dried mustard, salt and pepper.

3. Pour egg mixture over bread cubes and refrigerate strata 6 to 8 hours or overnight.

4. Preheat oven to 350 degrees. Place strata in preheated oven and bake 30 to 45 minutes or until done. Serve hot.

Each serving of Breakfast Egg Strata contains218 calories, 8g total fat, 2g saturated fat, 0g trans fat, 220mg cholesterol, 27g carbohydrate, 553mg sodium, 1g fiber, 9g protein.

Variations

For Strata la Benedict, add:
cup gluten-free, dairy-free turkey bacon, cut into 1-inch pieces, or MSG-free, nitrate-free ham, cut into -inch pieces
cup asparagus spears, par cooked and cut into 1-inch pieces

For Strata Santa Fe, add:
1 small can chopped green chilies
1 tomato, seeded, chopped
1 tablespoon fresh cilantro

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