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Strata Milano presented by Kale House Bed & Breakfast
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6 slices bacon (cooked crisp & crumbled)
3-1/4 cup milk
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1 tsp salt
1/2 tsp cayenne pepper
5 eggs
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1 cup chopped red onion
1-3/4 cup diced tomato
1-1/2 tsp dried rosemary
1 16 oz. loaf sourdough bread
(1-in slices, toasted & cubed)
grated fresh parmesan
paprika
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Whisk eggs, milk, cheeses, salt & cayenne until well blended. Combine eggs, tomato, onion and rosemary. Arrange half of bread cubes in 9x13-inch dish coated with cooking spray. Spoon half of tomato mixture over bread & pour half of mil mixture over tomato mixture. Repeat procedure with remaining bread, tomato and milk mixtures. Sprinkle with paprika and grated parmesan. Cover and refrigerate 8 hrs. or overnight. Bake at 350 degrees for 45-60 minutes. Let it set 15 minutes before serving.
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Kale House Bed & Breakfast
Everson, Washington
Rural locale and distinctive decor combine to create a luxurious sense of traditional charm and gracious hospitality!
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Click here for pictures and information about the inn.
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More Kale House Bed & Breakfast Recipes:
Zucchini-Cheddar Muffins
| Fruity Breakfast Scones
| Garden State Apple Kuchen
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More Recipes
Breakfast Casseroles
| Quiches
| Other Breakfast Recipes
| Appetizers
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