My cousin Leslie is one heck of a cook! When we bought Engadine, she quickly observed the need to prepare breakfast dishes that are tasty and that will serve a crowd! Then she went on to share a recipe that has become a guest favorite. It’s a savory dish, smells wonderful as it cooks, looks great on the plate when served and tastes great!
- Two bags (60 ounces) frozen Or-Ida Shredded Breakfast Potatoes
- Twelve Large eggs, scrambled
- One large green bell pepper, chopped
- One large red bell pepper, chopped
- One small package sliced mushrooms
- One medium white onion
- One 16-ounce bag shredded sharp cheddar cheese
- One large tomato, diced
- One quarter cup heavy cream
- Two sprinkles of Tuscan seasoning
- Two sprinkles of Greek seasoning
- Salt and pepper, to taste
- Optional- one pound of mild sausage, cooked
Prepare the night before: Grease a 9″ x 13″ baking dish with butter or cooking spray. Cook the shredded potatoes according to the instructions…should be well browned. When cooled, spread the potatoes on the bottom of the baking dish to form a crust. Sprinkle with Greek seasoning. Separately, sautee the green and red peppers with the onion and mushrooms…about 10 minutes. When cooled, spread the mixture over the potato crust. Next, add the scrambled eggs and top with the cheese layer. Garnish the top with the diced tomatoes and sprinkle generously with the Tuscan seasoning and salt and pepper to taste. Cover with foil or plastic wrap and refrigerate overnight.
Remove the strata from the refrigerator and allow to come to room temperature…about an hour. Preheat oven to 350 degrees. Cook for 45 minutes, checking the firmness and the cheese topping occasionally. The strata is done when the top is bubbling and the cheese is beginning to brow. Remove from oven and serve hot by cutting pieces using a 3-inch circular biscuit cutter (the strata should “stand” as a column). Serves 10-12.