English Muffin, Ham and Egg Strata ( Overnight Bake)

Strata means layers… generally layers of egg-soaked bread and meat of some kind (ham, sausage, bacon) and cheese. It is baked like a casserole.

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This is the other very popular strata ( Overnight egg casserole) that I prepared for the Bridal Breakfast that I catered last month. Other Items on the menu were a BROWN SUGAR STREUSEL COFFEE CAKEBlueberry Crumb Coffee CakeOVERNIGHT SAUSAGE AND EGG BAKE, Overnight Vegetarian Egg Bake, Fresh Fruit Salad, Coffee and Juices.

I did all of the preparation the day before, so the morning of the breakfast, I just popped the strata’s in the oven so that they would be warm and ready for a beautiful breakfast. I doubled this recipe since there was a party of 23 people. Martha Stewart’s recipe calls for Canadian Bacon, but I substituted small round ham, the same size as the English Muffin.

Recipe semi adapted from Everyday Food, May 2006

  • Butter, softened (for pan)
  • 4 English Muffins, split, toasted
  • 1/2 pound sliced (about 10 slices) small round sliced Ham
  • 1 1/4 cups shredded (5 ounces) sharp Cheddar Cheese
  • 8 large eggs
  • 3 cups milk
  • 1 1/2 tablespoons Dijon Mustard
  • Coarse Salt and ground pepper
  • 1/4 teaspoon Hot Sauce, such as Tabasco
  1. Generously Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Ham. Sprinkle with cheddar cheese. Set aside.

  2. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over English muffins and ham; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Place large pan over strata, place heavy pan on top. ( So all ingredients will be covered in egg mixture, soaked.)
  3. In the morning, Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.To test to see if it is done, use a sharp knife and insert in center; it should not be jiggly, but should feel firm and the knife should come out clean. Arrange the muffin halves and Ham upright for beautiful presentation and easier serving. When cutting, you’ll be able to see the layers and make sure each portion contains a few pieces of bread and ham.

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Simple Supper Tuesday Linky Party # 28

Happy Fall everyone! Summer sure zipped by and now all of the apple and pumpkin recipes are going strong!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

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Nettie-Moore or Less Cooking Blog

Lysska-Cooking from a Stay at Home Mom

Cindy-Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Last week’s features:

Great for Halloween- Halloween Treat: Monster Munch FROM A WORTHY READ

Halloween Treat: Monster Munch

Triple Chocolate Pumpkin Cake FROM A DASH OF SANITY

Triple Chocolate Pumpkin Bundt Cake

Chicken and Dumplings in a Slow Cooker FROM MY TURN FOR US

. Bacon Wrapped Jalapeno Poppers  FROM ButterYum

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 I Thee Cook: Chicken Pot Pie Turnovers

 Cooking On A Budget: Shake and Bakish Style Pork Chops

Carmel Shortbread Squares FROM NEW MRS ADVENTURES

Pumpkin Roll Cake With Cream Cheese Filling FROM MY TURN FOR US

Simple Supper Tuesday Badge

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The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore Or Less Cooking Food Blog
  4. Please use link to direct recipe, not to your home page.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Welcome to Simple Supper Tuesday! Please link up your quick and easy recipes, for those busy weeknights.

Thank you for sharing and we hope to see you again next week! ~Nettie, Lysska & Cindy

Link Here:

Malibu Olive Company Olive Oil Giveaway!

This post is sponsored by Malibu Olive Company. Opinions expressed are 100% my own.

Romanelli Olive Oil

Every time I cook, I use Olive Oil, Extra Virgin Olive Oil. I usually use it in place of butter I do a lot of baking, so when I cook I feel like it is healthier for myself and my family.

Malibu Olive oil is an Extra Virgin Olive Oil or EVOO, which means the oil was extracted from the olive in the first pressing and it is cold pressed, meaning their are no chemicals being used to produce this Olive Oil.

EVOO has many health benefits, depending on the quality of the olive oil. The higher the quality, the higher the benefits. Olive Oil contains Polyphenols and true EVOO contains significant quantities of Polyphenols. Polyphenols are antioxidants. You may have heard which foods antioxidants are found in. Red Wine, Green Tea, Olive Oil, Blueberries and so much more. Antioxidants fight against aging and health problems.

But what it really comes down to is: Olive Oil tastes great, in cooking and baking or just in dipping bread.

Scroll down for the GIVEAWAY DETAILS.

” Malibu Olive Company continues to offer it’s California Organic Super Premium Extra Virgin Olive Oil Blend. This extraordinarily high quality oil was produced from 75% Manzanillo and 25% Mission olives. This organic extra virgin olive oilis characterized by it’s fruity aroma, slightly bitter and peppery finish.”

“This years special release of our Reserve Blend is an extraordinary olive oil produced from organic Arbequina olives. Rich, balanced, grassy and robust. This limited quantity olive oil will be a perfect pairing for your hearty pastas, soups, grilled meats and strong cheeses.”

GIVEAWAY DETAILS:

Thanks to Malibu Olive Oil®, one lucky Moore or Less Cooking reader will win 1 bottle of Malibu Olive Oil Company Romanelli Quattro Extra Virgin Olive Oil, valued at $25.00

  Pictured above. Many thanks to them for providing the review and giveaway product. Giveaway is open to U.S. Readers.

HOW TO ENTER THE CONTEST:

To enter to win, simply leave a comment on this post and answer the following question, What is your favorite way of using Olive Oil? For extra entries,Like Moore or Less Cooking on Facebook, and Like Malibu Olive Oil on Facebook.

Enter Rafflecopter to win!

a Rafflecopter giveaway

Deadline: Sunday September 28, 2014 at 11:59pm EST.

Winner: The winner will be chosen by Rafflecopter and announced at the top of this post. I will email the winner and if he/she does not respond within 48 hours, another winner will be selected.

Disclaimer:  Malibu Olive Oil Company sent me this product and I will be mailing the prize out to the winner of the giveaway. My opinions remain entirely my own, as always.

OVERNIGHT SAUSAGE AND EGG BAKE

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I was fortunate to cater a Bridal Breakfast and I thought an Overnight Sausage and Egg Bake or a Strata would be perfect for a party of 23 people.

I also baked a Brown Sugar Streusel Coffee Cake and a Blueberry Coffee Crumb Cake.

Everyone that tried the Sausage and Egg Bake made sure to tell me how delicious it was. I doubled the recipe, let it refrigerate over night and then popped it in the oven so it would be warm when serving to guests.

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RECIPE

INGREDIENTS

  • Butter, for greasing your pan.
  • 1/2 loaf of French Bread
  • 1 pound fresh bulk pork sausage with sage
  • 10 ounces sharp Cheddar, grated
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten

Directions

  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  2. Preheat oven to 350.
  3. Place Parchment paper or foil over a baking sheet, place sausages on top of foil.
  4. Bake sausages in the oven for 35-40 minutes or until brown and no longer pink.
  5. After sausages have cooled for a couple minutes, place sausages on cutting board and cut up into little chunks.
  6. Spread the cooked sausage over the bread and top with the cheese.
  7. Then stir together the, milk, dry mustard, salt and eggs.
  8. Pour this mixture over the cheese.
  9. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  10. The next day, preheat the oven to 350 degrees F.
  11. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Serves 12

LINKED UP: Image

BLUEBERRY COBBLER

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This is an easy dessert that you can make for guests right before they arrive and they will be coming back for more. Some people call it a buckle, some people call it a cobbler. I was raised eating cobbler’s. Boysenberry cobbler was our favorite, growing up in sunny California. I think I have fallen in love! I just love desserts that are simple with not a lot of ingredients!

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But it’s really hard to find Boysenberries in the Northeast. So I am making Blueberry Cobbler, which is unbelievably delicious. You will want to lick your plate, it’s that good. I might have done that…no one was looking, so no witnesses!

A group of blogger friends and I are doing a series of Saying Goodbye to Summer Fruits roundup! No No No! I don’t want to say goodbye! Especially since I don’t have to, since hubs bought 10 lbs of blueberries…tee hee!

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Blueberry Cobbler

Ingredients

  • 3 1/2 cups frozen blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice ( I used lime juice from a bottle)
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 3 tablespoons butter, melted
  • ¾ cup boiling water

Directions

  1. Preheat oven to 350°F
  2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
  3. Sprinkle with cornstarch
  4. Drizzle with lemon juice
  5. Set aside
  6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
  7. Add milk and butter
  8. Stir just until combined (not smooth)
  9. Drop mounds of dough onto blueberries
  10. Pour boiling water over dough and fruit
  11. Sprinkle with remaining ¼ cup sugar
  12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
  13. Serve warm or at room temperature

Number of servings  8-10

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Cooking From a Stay at Home Mom ~ Vanilla Sugar and Cinnamon Peach Tart

Maple Blueberry Zucchini Loaf from Hun, What’s for Dinner?

Raspberry Pineapple Luau Cake from Crumbs in my Mustachio

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PLATED PINA COLADA FROM TAMPA CAKE GIRL

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Pretty as a Peach No-Bake Dessert from the Rowdy Baker

Peaches and Cream vertical2 watermark

SIMPLE SUPPER TUESDAY LINKY PARTY!! #27

It’s really getting cooler here! I want summer back! Oh well, I guess I will be baking more!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Image

Nettie-Moore or Less Cooking Blog

Lysska-Cooking from a Stay at Home Mom

Cindy-Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Last week’s features:

 Chocolate Chip Pie FROM MEMORIES BY THE MILE

Chocolate Chip Pie

 Blooming Onion Chicken Tenders FROM Tampa Cake Girl

IMG_7953.JPG

 I Thee Cook: Bacon Jalapeno and Cheddar Jack Chicken Strips

 Lou Lou girls : Churro Cheesecake

Churro-Cheesecake

. ~The Kitchen Wife~: Smoked Gouda and Bacon Mac & Cheese

 Easy Pumpkin Bread Recipe – Simple and Moist Pumpkin Bread Recipe FROM LITTLE HOUSE LIVING

Easy Pumpkin Bread Recipe - Little House Living

 Cooking With Mary and Friends: Cheesy Chili Mac or Goulash

 Loaded Wedge Salad FROM Lemony Thyme

The Wedge Salad

Simple Supper Tuesday Badge

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The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore Or Less Cooking Food Blog
  4. Please use link to direct recipe, not to your home page.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Welcome to Simple Supper Tuesday! Please link up your quick and easy recipes, for those busy weeknights.

Thank you for sharing and we hope to see you again next week! ~Nettie, Lysska & Cindy

Link Here:

SOUR CREAM BLUEBERRY PIE

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A delicious sour cream custard pie with a pecan crumble. Every bite delivers a burst of blueberry sweetness. Use an already made pie crust or make my easy pie crust, recipe here.

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Flour, sugar, salt, sour cream, vanilla, eggs, blueberries and pie pastry shell.

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Beat together the sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth.

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Gently fold in blueberries.

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Pour into pie shell.

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Bake for 25 minutes.

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For the crumble, mix flour, brown sugar, pecans and butter.

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Top with crumble. Bake for another 10 minutes.

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SOUR CREAM BLUEBERRY PIE

INGREDIENTS

Pie Filling

  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 1/2 cups fresh or frozen blueberries ( I used frozen)
  • 1 unbaked 9-inch pie pastry shell

Pecan Topping:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons chopped pecans
DIRECTIONS

In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth and well blended, about 3 to 5 minutes. Gently fold in the fresh or frozen blueberries. Pour the mixture into the pie crust and bake at 400° for 25 minutes.

While that is baking, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with your fingers until you have a crumbly mixture. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.
Serves 8 to 10.

RECIPE ADAPTED BY ABOUTFOOD

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