Tuesday, October 23, 2012

Basil & Lavender Breakfast Strata

While reviewing books last week for the blog, I once again became engrossed in the fascinating recipes that Jennifer Vasich provided in her lovely book, 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day'. I decided it would be fun to go through the book and do provide a "cook and review" here on the blog.

There is no better place to start then with what some describe as the most important meal of the day...Ms. Vasich described this strata as a family favorite that can be easily prepared the night before and then popped into the oven in the AM for a lovely family breakfast.

Basil & Lavender Breakfast Strata

  • 1 pkg (8 oz) ground turkey sausage
  • 6 eggs
  • 7 slices of day old bread, cut into cubes
  • 2 cups low-fat milk
  • 1/2 cup (4 oz) low fat cream cheese, melted
  • 1 cup shredded cheddar cheese
  • 1 pkg (8 oz) sliced mushrooms
  • 1 pkg (10 oz) frozen asparagus, thawed and drained
  • 1/2 cup sweet onion, minced
  • 1 Tbsp butter, melted
  • 1 Tbsp fresh basil, chopped OR 2 tsp dried basil
  • 1/2 tsp culinary lavender buds
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp salt
In a large skillet, brown the sausage, drain and set aside. In a large mixing bowl, beat together the eggs. Add the remaining ingredients, along with the sausage and mix well.

Spoon the mixture into a well- buttered 9-inch by 13-inch baking dish. Cover and refrigerate for 8 hours or overnight.

Preheat the oven to 350F. Bake the strata, uncovered at 350F for 60-70 minutes or until a knife inserted near the center comes out clean. Refrigerate any leftovers. Makes approximately 6 to 8 servings.

My family and I loved this breakfast strata and will definitely be adding it to our list of repeat recipes! The lavender added a very interesting note and even our picky eater enjoyed it. I also served a fresh fruit salad and piping hot coffee...DELICIOUS!

(recipe from page 60 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

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