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Chicken Braciole is filled with prosciutto, Romano and Mozarella cheese and then covered with a mushroom and white wine sauce.
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This time saving breakfast dish will make a great addition to any holiday brunch or breakfast gathering. Chef and food blogger, Jane Ward explains, "You might have a holiday party coming up and people coming over. You need to throw something together quickly and you want it to taste delicious.
Considered a breakfast strata, similar to a quiche or a frittata, this Breakfast Casserole uses stuffing as it's main ingredient. Because the majority of your dish is already preassembled with a stuffing mix, the real beauty of this dish is the ease of assembly and low prep time. You can be assemble the ingredients and leave them to rest in the refrigerator for up to 24 hours before baking. You now are free to greet your guests and spend time with them, instead of spending your time slaving away at the stove.
Says Ward, "Spend your time with your guests, make something really quick and you'll have a really great party."
1 package stuffing mix, traditional sage or other favorite seasoning
1 1/2 cups shredded cheddar cheese
1 package frozen spinach, thawed and squeezed to remove excess water
4 ounces smoked ham, diced or cut into small strips
2 cups milk
1. Butter a 9-inch baking dish and set aside.
2. Place the stuffing mix in a large bowl. To the bowl add the cheese, spinach and ham, and toss to distribute all the ingredients evenly.
3. In a second bowl beat the 4 eggs together lightly. Add the milk to the eggs and whisk to blend.
4. Pour the egg and milk custard over the stuffing mixture in the large bowl. Stir to submerge all the stuffing cubes in the custard. Cover the bowl with a piece of plastic wrap and place the mixture in the refrigerator to sit for at least 30 minutes.
5. Preheat the oven to 350 degrees.
6. Remove the casserole mixture from the refrigerator and pour it into the prepared baking dish. Gently even out the top.
7. Place dish in preheated oven and bake uncovered for about 1 hour, or until the top is golden brown and the custard has set and cooked through. Serve immediately.
Recipe courtesy of chef, novelist and food blogger Jane Ward, 2012.
Jane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo