Sun dried Tomato Strata for the Creative Cooking Personality!

Hi everyone!

Every Friday I make a different kind of strata, a.k.a. egg casserole, for the special needs parenting group I I host. I made this simple one a few months back with some leftover mashed potatoes that were looking for a home. It gave the strata a nice creaminess. This dish may be especially appealing for the creative cook who wants to add in leftover ingredients-just be sure that all vegetables are sauteed first! Enjoy!

Sun dried Tomato Strata:

9 beaten eggs

2 cups whole milk

7 cloves roasted garlic or 2-3 cloves fresh garlic

1/4 cup soaked sun dried tomatoes

8  oz cream cheese cut into 1/2 inch cubes

1 cup leftover mashed potatoes

1 cup sauteed chopped leeks or onions

1 1/2 tsp kosher salt

1 tsp ground black pepper

Steps:

Preheat the oven to 350 degrees.

In a 9″X11″ casserole dish, lay dollops of the mashed potatoes to cover the pan.

In a blender, blend the eggs, milk, tomatoes, garlic and salt just until combined.

Pour the egg mixture over the potato dollops and evenly spread the cream cheese cubes all over.

Bake at 350 degrees for 30 minutes or until a knife comes out clean.

 

 

 

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