Tag Archives: Eggs

Broccoli, Tomato and Cheese Strata

In the past, we’ve made several variations of quiches and frittatas for breakfast and brunch get-togethers but Erin thought we should try something different this past weekend. Similar to a frittata or a quiche, this casserole has an egg base with several other ingredients to make an all-in-one meal.

4 1/2 cups French Bread, cut into 1-inch cubes
6 oz. Shredded Cheddar Cheese
1 cup Grape Tomatoes, halved
1 cup Broccoli Florets
1 1/2 tbsp. Fresh Parsley, chopped
8 Eggs
3 cups Milk
1 1/2 tsp. Salt
1/8 tsp. Pepper
4 oz. Ricotta Cheese
1 tsp. Basil, chopped

Place cubed bread in a buttered 9×13 inch baking dish. Top bread with 1 cup cheddar cheese, tomatoes, broccoli and 1 tbsp. parsley.

In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over break and gently press to soak every cube. Add dollops of ricotta over top of dish. Sprinkle strata with basil and remaining cheddar cheese. Cover and refrigerate for several hours or overnight.

Remove strata from refrigerator and bring to room temperature (about 1 hour).

Preheat the oven to 350 degrees farenheit. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes before serving and garnish with remaining parsley.

Serve warm or at room temperature.

Think of this as a breakfast bread pudding; warm, rich, filling, and delicious! This was a huge hit at this past weekend’s brunch and was the first dish that was gone. There’s always room for a hot casserole-type dish whether your hosting or going to someone’s house; this recipe was very good and will definitely be used again for our breakfast/brunch outings.

This variation had several kinds of vegetables but it would be very easy to mix it up – you could make the same recipe with spinach and feta, or with onions, peppers, and mushrooms, or really any other variation that your family likes. In this variation, we didn’t add meat to keep the dish kosher, but it would be very easy to add breakfast sausage or chicken to really make this a one dish breakfast.

For the cuts that can be made, you can always use Egg Beaters or Egg Whites (the kind that come in the pre-made container) that contain almost no calories, fat or carbs but still have protein, you can use fat-free milk or fat-free half and half, you can always use reduced fat cheeses, and you can even find whole grain French bread at grocery stores like Balducci’s or Whole Foods.

Regardless whether or not you make a couple calorie cuts, this dish is an easy way to prepare for a meal if you’re having company or even if you’d like to sleep in a little longer since all the prep work is done the night before. Enjoy the idea and share your family’s variations!


Spinach Ricotta Frittata

This recipe is not only fun to say, it’s yummy (and healthy) too!

1 10 ounce package frozen, chopped spinach
1 can sliced mushrooms
½ cup red peppers, diced
½ cup red onion, diced
1 tablespoon fresh basil, chopped
1 teaspoon butter
6 eggs (or egg substitute equivalent to 6 eggs)
1/2 cup ricotta cheese
1/3 cup cheddar cheese, grated
salt and pepper to taste

Preheat the oven to 400 degrees Fahrenheit. Spray a non-stick 9 or 10 inch pie plate with cooking spray. Place skillet over medium high heat, add butter. When butter is melted add spinach, mushrooms, red peppers, onions and basil. Cook stirring often just until spinach is wilted and the mixture is warm. Whisk together the eggs and ricotta cheese. Transfer spinach mixture into pie plate. Pour egg mixture over vegetables and place in the oven for 30 – 35 minutes or until eggs are set. Once finished, top with grated cheddar cheese and serve.

If you’re looking for something to take to a brunch or just a good alternative to mainstream breakfast foods, then this is your recipe. The Spinach Ricotta Frittata is a quick fix – just mix everything up and stick it in the oven for 30 minutes while you are getting ready. If you see something in the recipe that you don’t necessarily care for, just switch it out with something you like or remove it all together – that’s the best part about frittatas, you can pretty much do whatever you want with the ingredients you have. One change that we’ve made with this recipe is to use Feta cheese instead of the ricotta. Of course, depending on what other dishes you are having, if you’re having meat you can always leave the cheese out and it will still taste delicious! To cut down on calories, we always use Egg Beaters or another brand of egg substitute; I promise you will not be able to tell the difference! Enjoy.

Bacon, Egg and Challah Cups




You thought I was going to say cheese, didn’t you???





1/2 loaf of challah
1 package of turkey bacon, 12 slices
1 dozen eggs
1 cup shredded cheddar cheese (optional for the non-Hebs)

Preheat oven to 375 degrees. Use your judgement to break challah into 12 sections. Grease a muffin tin and challah in the muffin cups. Place in the oven and bake for 5 minutes or until bread is slightly toasted. Remove from the oven. Cook turkey bacon in a skillet until halfway cooked (approximately 3-4 minutes). Crack an egg into each muffin cup (on top of the challah). Place in the oven and bake for 15-18 minutes or until the eggs are set (do not overcook of the eggs will be tough). Sprinkle cheddar cheese over each egg and continue to bake until cheese is melted (if desired). Season with salt and pepper to taste and serve.

These are very delicious and a different take on the normal bacon and eggs breakfast. Erin made these with challah since that’s what was sitting around the house, but you could always use your favorite bread (try out different kinds and keep me posted). Also, if you prefer not to have an over easy (or over hard if you cook too long) egg on the top, you can scramble the eggs first or use an egg substitute like Egg Beaters or Ready Egg. Cheese is always delicious and always a great option if you’re not kosher (the more, the merrier, right??).