My good friend Darlene is sharing one of her recipes with us today! This looks absolutely delicious and would make a great breakfast around any of the major holidays when you are entertaining guests.
Rosemary & Thyme Ham and Egg Strata Recipe
2 cups/500 mL half-and-half
1 cup/250 mL whole milk
8 large eggs
1 tsp/5 mL Mustard - Dry
1/2 tsp/2.5 mL Thyme
1/2 tsp/2.5 mL Parsley
1/4 tsp/1.2 mL Rosemary
1 tsp/5 mL Sea Salt (optional)
1 loaf crusty bread white or wheat, cut into 1" pieces (about 6 cups/1500 mL)
2 cups/500 mL cubed ham
1 red pepper, chopped
1/2 cup/125 mL chopped onion
1 lb/454 g asparagus, cut into 2" pieces
1 cup/250 mL grated sharp cheddar cheese
Butter a 13 x 9-inch/33 x 23-cm glass baking dish. Whisk first 8 ingredients together in a large bowl. Mix the next 5 ingredients into the large bowl. Transfer to baking dish top with cheese. If desired, cover and chill overnight.
Preheat oven to 375F/190C. Bake uncovered for 55-60 minutes until just set in the center. Let stand for 10 minutes. Serves 9.
If desired, divide into eight 8 oz. custard cups, top with cheese and bake at 375F/190C for 30-35 minutes.
Thank you Sweetie D for sharing a recipe with my blog readers today!
Welcome To The Shakin 'N Bakin Blog!
Tuesday, March 10, 2009
Rosemary & Thyme Ham and Egg Strata Recipe
Subscribe to:
Post Comments (Atom)
1 comment:
You are very welcome Shelly. Thank you for posting it. :)
Post a Comment