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Country Breakfast Strata

Country Breakfast Strata

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1 (19 oz.) loaf Nature's Place All natural sourdough boule
4 teaspoon Olive oil, divided
1 each Large sweet onion, thinly sliced
1 bunch swiss chard, rinsed well
1 tablespoon finely chopped Fresh rosemary or 1/4 tsp. dried
1 lb mushrooms, thinly sliced
2 cups grated swiss cheese
8 each eggs
2 cups low-fat milk
1/4 teaspoon Black pepper, freshly ground
1/8 teaspoon hot pepper sauce such as tabasco

directions:

1. Slice bottom crust from bread and dis- card. Cut remaining bread in 1/2-inch cubes. You should have about 7 to 8 cups of cubed bread. Set aside.
2. Heat 2 tsp. of the oil over low heat in a large nonstick skillet. Add onion slices and cook, stirring, for 8 minutes, or until onion turns a pale golden color.
3. Separate the chard ribs from the leaves and dice ribs. Add to the onion and cook for 5 minutes. Chop the leaves and add. Cook, stirring, for another 8 minutes or until the chard is tender. Stir in the rosemary, then transfer to a plate and set aside.
4. Add 2 more tsp. of the oil to the skillet and heat over medium heat. Add mush- rooms and cook until the liquid is released. Continue cooking until most of the liquid has evaporated, about 10 minutes.
5. Spray a 9-by-13-inch baking pan with olive oil cooking spray. Line the bottom of the dish with half the bread cubes,creating a solid layer. Top with half the chard mixture, then half the mushrooms. Sprinkle half the cheese on top. Repeat with the remaining bread, chard, mushrooms, and cheese.
6. In a large bowl whisk the eggs, milk, pepper, and hot sauce until well combined. Pour the mixture over the bread and cover pan with plastic wrap or foil. Let sit at least 15 minutes for the bread to soak up the egg mixture. (The longer it sits, the smoother the strata.) If soaking for longer than 15 minutes, refrigerate, up to overnight.
7. When ready to bake, preheat oven to 350degreesF. Bake for 35 to 45 minutes, or until the eggs are set and cooked. To check, insert a small, sharp knife in the center. Strata should not be wet or runny. Remove and let sit for 5 minutes before serving. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2010

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Quantity Ingredients  
1 (19 oz.) loaf Nature's Place All natural sourdo  
4 teaspoon Olive oil, divided  
1 each Large sweet onion, thinly sliced  
1 bunch swiss chard, rinsed well  
1 tablespoon finely chopped Fresh rosemary or 1/4  
1 lb mushrooms, thinly sliced  
2 cups grated swiss cheese  
8 each eggs  
2 cups low-fat milk  
1/4 teaspoon Black pepper, freshly ground  
1/8 teaspoon hot pepper sauce such as tabasco  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 430 kcal (21%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 7 g (35%)
Cholesterol 210 mg (70%)
Sodium 620 mg (25%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 3 g (12%)
Protein 26 g (43%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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