Try an easy egg bake with a tasty twist. Lots of veggies and crusty French loaf make it special.
Bake-Off® Contest 46, 2013
Kim Hookman
Knoxville, Tennessee
-
1
-
can Pillsbury™ refrigerated crusty French loaf
-
1
-
bag (11.8 oz) Tuscan seasoned broccoli
-
3
-
cups coarsely chopped fresh kale
-
8
-
eggs
-
3
-
cups milk
-
3/4
-
cup plus 2 tablespoons crumbled goat cheese (3.5 oz)
-
1/3
-
cup basil pesto
Steps
-
1
Heat oven to 350°F. Bake loaf as directed on can; cool 10 minutes. Spray 13x9-inch pan or 13x9-inch (3-quart) ceramic baking dish with Crisco® Original No-Stick Cooking Spray.
-
2
Meanwhile, microwave frozen broccoli on High 1 to 3 minutes or until partially thawed. Chop into small bite-size pieces. In 12-inch nonstick skillet, cook broccoli and kale over medium-high heat 3 to 5 minutes, stirring occasionally, until kale is tender. Spread evenly in pan.
-
3
In large bowl, mix eggs, milk, 3/4 cup of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper until well blended. Cut off and reserve 1/3 of the French loaf. Cut remaining loaf into 3/4-inch cubes. Sprinkle bread cubes over broccoli mixture. Pour egg mixture over bread, pressing bread into egg mixture.
-
4
Bake uncovered 30 minutes. Cover with foil; bake 8 to 15 minutes longer or until knife inserted in center comes out clean. Remove from oven. Set oven control to Broil.
-
5
Meanwhile, tear reserved French loaf into chunks; place in food processor. Cover; process with on-and-off pulses until consistency of coarse bread crumbs. In medium bowl, mix bread crumbs and pesto. Sprinkle mixture evenly over strata.
-
6
Broil 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Sprinkle with remaining 2 tablespoons goat cheese. Cool 10 minutes.
-
1
Heat oven to 350°F. Bake loaf as directed on can; cool 10 minutes. Spray 13x9-inch pan or 13x9-inch (3-quart) ceramic baking dish with Crisco® Original No-Stick Cooking Spray.
-
2
Meanwhile, microwave frozen broccoli on High 1 to 3 minutes or until partially thawed. Chop into small bite-size pieces. In 12-inch nonstick skillet, cook broccoli and kale over medium-high heat 3 to 5 minutes, stirring occasionally, until kale is tender. Spread evenly in pan.
-
3
In large bowl, mix eggs, milk, 3/4 cup of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper until well blended. Cut off and reserve 1/3 of the French loaf. Cut remaining loaf into 3/4-inch cubes. Sprinkle bread cubes over broccoli mixture. Pour egg mixture over bread, pressing bread into egg mixture.
-
4
Bake uncovered 30 minutes. Cover with foil; bake 8 to 15 minutes longer or until knife inserted in center comes out clean. Remove from oven. Set oven control to Broil.
-
5
Meanwhile, tear reserved French loaf into chunks; place in food processor. Cover; process with on-and-off pulses until consistency of coarse bread crumbs. In medium bowl, mix bread crumbs and pesto. Sprinkle mixture evenly over strata.
-
6
Broil 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Sprinkle with remaining 2 tablespoons goat cheese. Cool 10 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 227.9
- Calories from Fat
- 120
% Daily Value
- Total Fat
- 17.1g
- 26%
-
- Saturated Fat
- 5.1g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 141.3mg
- 47%
- Sodium
- 324.7mg
- 14%
- Total Carbohydrate
- 7.3g
- 2%
-
- Dietary Fiber
- 1.7g
- 7%
- Sugars
- 4.2g
- Protein
- 12.6g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 80.20%
- 80%
- Calcium
- 20%
- 20%
- Iron
- 11.80%
- 12%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2013
© 2016 ®/TM General Mills All Rights Reserved