{"id":34288,"date":"2020-12-29T00:00:52","date_gmt":"2020-12-29T08:00:52","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4611"},"modified":"2022-01-03T13:01:53","modified_gmt":"2022-01-03T21:01:53","slug":"bfd-breakfast-for-dinner-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=34288","title":{"rendered":"BFD: Breakfast for Dinner!"},"content":{"rendered":"

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.<\/p>\n

Stratas are a great dish to get ready the night before so weeknight dinners won\u2019t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata<\/strong> using Sunset Peppers \u2013 it\u2019s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!<\/p>\n

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\nPhoto by Kathy Casey Food Studios.<\/p>\n

Have you ever had eggs on a pizza – it\u2019s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.<\/p>\n

How about trying \u2018shirred\u2019 eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d\u2019lish dinner.<\/p>\n

And of course I can\u2019t forget Deviled Eggs because I wrote a whole book<\/a> on them \u2013 D\u2019Lish Deviled Eggs<\/a>! I could just eat them for dinner!<\/p>\n

What an \u2018egg-celent\u2019 way to start and end the day. It\u2019s the perfect time to try out a new egg dish because January is National Egg Month<\/a>! -Kathy<\/p>\n

<\/strong><\/p>\n

Sweet Pepper & Sausage Breakfast Strata
\n<\/strong>Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.<\/p>\n

Makes about 6 \u2013 8 servings<\/p>\n

3 Sunset<\/a> Red, Yellow or Orange Sweet Bell Peppers, or a combination
\n1\/2 lb bulk Italian sausage
\n1\/2 cup diced onion
\n1 Tbsp minced fresh garlic
\n8 eggs
\n3 cups half-and-half
\n1 tsp salt
\n1\/4 tsp black pepper
\n8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
\n2 cups (8 oz) grated Italian cheese blend
\n1\/2 cup shredded Parmesan cheese<\/p>\n

Seed the peppers, dice them into 1\/2\u2033 pieces and set aside.<\/p>\n

Heat a large saut\u00e9 pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and saut\u00e9 for about 8 \u201310 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.<\/p>\n

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.<\/p>\n

Transfer mixture to an 11×13\u2033 baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.<\/p>\n

When ready to serve, preheat oven to 350\u00b0F and bake strata for about 45 \u2013 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.<\/p>\n

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.<\/p>\n

Recipe by Kathy Casey Food Studios for Sunset Produce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Eggs are the classic breakfast food, but these days eggs are showing up in every meal. Stratas are a great dish to get ready the night before so weeknight dinners won\u2019t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-34288","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34288"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34288\/revisions"}],"predecessor-version":[{"id":34434,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34288\/revisions\/34434"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}