Shrimp and Artichoke Strata |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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A breakfast/brunch casserole. Make the night before and refrigerate overnight. Ingredients:
2 tablespoons butter |
1/3 cup sliced green onion (include some tender green tops) |
2 garlic cloves, minced |
6 ounces medium mushrooms, sliced |
8 ounces small cooked shrimp |
1 (14 ounce) can quartered artichoke hearts, drained |
8 slices day-old white bread, crusts removed, cut into 1/2 inch cubes, divided |
2 cups grated swiss cheese, divided |
8 large eggs |
1 1/2 cups whole milk |
1/2 teaspoon salt |
fresh ground pepper |
1 tablespoon chopped fresh thyme (or 3/4 teaspoon dried) |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large nonstick skillet over medium heat, add in the butter and let it melt.
2. Add in green onions, garlic, and mushrooms; stir/saute for 5 minutes or until tender.
3. Stir in shrimp and artichoke hearts; mix well.
4. Place half the bread cubes in a 13x9 inch baking dish that has been sprayed w/ nonstick cooking spray.
5. Top with the shrimp mixture.
6. Sprinkle with half the Swiss cheese.
7. Top with remaining bread cubes.
8. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
9. Pour over bread, covering it completely.
10. Sprinkle remaining Swiss cheese and Parmesan cheese over the top.
11. Cover and refrigerate for several hours or overnight.
12. Heat oven to 350 degrees.
13. Bring strata to room temperature before baking.
14. Bake, uncovered, for 45-50 minutes or until set.
15. Let stand 10 minutes.
16. Cut into squares and serve.
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