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Swiss cheese, chives, and bacon give a kick to bland potatoes and eggs. It's even good at room temperature. Serve for breakfast, brunch, or as a light dinner with a salad. This recipe is easily doubled for a 9- by 13-inch baking pan.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 large red potato, boiled, peeled, and cut into 1/4-inch slices
- 1/2 teaspoon kosher salt
- 1/8 cup chopped chives or sliced green onions, divided use
- 1/8 cup real bacon bits or chopped ham
- 4 to 6 slices baby Swiss cheese (enough to cover potatoes)
- 6 large eggs
- 1/3 cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper
- 1/2 cup fine-shredded cheddar cheese or cheddar cheese blend
- 1/8 cup grated fresh Parmesan cheese
- Hungarian sweet paprika
- 1 large tomato, sliced
Preparation:
Preheat oven to 400 F.
Layer potatoes in a greased 9- by 9-inch shallow glass baking dish and sprinkle with kosher salt, half of the chives or green onions, and bacon bits. Layer Swiss cheese evenly over potatoes.
Whisk together eggs and cream until frothy. Pour over the Swiss cheese layer. (The eggs will seep down a bit into the potatoes.) Sprinkle with salt, pepper, remaining chives, cheddar, and Parmesan cheese. Dust lightly with paprika.
Bake about 15 to 20 minutes until eggs are set, cheese has melted, and potatoes are heated through.
Serve cheesy breakfast strata with tomato slices.
Yield: 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Layer potatoes in a greased 9- by 9-inch shallow glass baking dish and sprinkle with kosher salt, half of the chives or green onions, and bacon bits. Layer Swiss cheese evenly over potatoes.
Whisk together eggs and cream until frothy. Pour over the Swiss cheese layer. (The eggs will seep down a bit into the potatoes.) Sprinkle with salt, pepper, remaining chives, cheddar, and Parmesan cheese. Dust lightly with paprika.
Bake about 15 to 20 minutes until eggs are set, cheese has melted, and potatoes are heated through.
Serve cheesy breakfast strata with tomato slices.
Yield: 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
