Italian-Style Breakfast Strata with Fillo Crust
Try this Italian-Style Breakfast Strata recipe with Fillo Crust.
Try this Italian-Style Breakfast Strata recipe with Fillo Crust.
- 6 eggs
- 2 tbsp butter
- 1 tsp dried oregano
- 3/4 cup skim milk
- 2 celery ribs chopped
- 1 cup chopped yellow onions
- private reserve greek extra virgin olive oil
- 3/4 lb low-fat italian chicken sausage, casings removed
- 2 cup chopped bell peppers (i used a mixture of green be red bell pepper and yellow bell pepper)
- pinch salt and black pepper
- 1/2 cup sundried tomato bits
- 1/2 cup chopped fresh italian parsley leaves
- 2/3 cup canned diced tomato
- 16 sheets the fillo factory organic fillo dough thawed overnight in fridge
- 1/2 cup grated parmesan cheese optional
- Carbohydrate 48.1707000002697 g
- Cholesterol 116.081250054194 mg
- Fat 37.2047125188194 g
- Fiber 1.70800001075929 g
- Protein 41.1125625121788 g
- Saturated Fat 23.2039075117193 g
- Serving Size 1 1 recipe (1393g)
- Sodium 1477.14000055691 mg
- Sugar 46.4626999895104 g
- Trans Fat 2.42917000122484 g
- Calories 685 calories
Step-by-step
- First make the strata filling: Heat a large heavy skillet over medium-high heat and add the chicken sausage. Saute until browned, breaking it up into small bite-sized pieces (about 7 minutes). Transfer the sausage to a large bowl and set aside for now.
- In the same skillet, or a different one if you prefer, heat 1 tbsp extra virgin olive oil over medium-high heat. Saute the chopped onions, peppers and celery for about 4 minutes. Add dried oregano, salt and pepper. Transfer to the same bowl with the chicken sausage. Set aside to cool briefly, then add add the sundried tomato bits, parsley, and diced tomato. Mix everything together until well-combined.
- In a separate bowl whisk the eggs and milk together, set aside for now.
- Preheat the oven to 350 degrees F.
- Place the butter in a smaller bowl and melt briefly in the microwave. To the melted butter, add 3/4 cup extra virgin olive oil and mix with a fork.
- Prepare a 9" X 13" heavy baking pan. Brush the pan with a bit of the butter-oil mixture.
- Place 16 sheets of fillo dough on a clean and lightly damp kitchen towel. Trim the fillo sheets slightly with a pair of scissors, and cover with another clean and lightly damp towel. Keep the fillo covered as much as you can while working.
- Now, line the baking pan with 1 fillo sheet. Brush generously with the butter-oil mixture. Fold in excess fillo. Repeat with next 7 sheets.
- Sprinkle the top of the last fillo sheet with grated Parmesan cheese.
- Lay the next 8 sheets of fillo, one sheet at a time. Brush each sheet with the butter-olive oil mixture, but do not fold. Instead, drape any excess fillo to make a "nest" for the strata filling.
- Now spread the strata filling evenly across the pan lined with fillo dough. Pour in the egg-milk mixture,and fold the excess fillo in to "encase" the strata filling.
- Bake in the 350 degrees F heated-oven for 30-40 minutes or until the eggs dry and the strata filling puffs up. Remove from heat; wait 4-5 minutes and cut into 12 squares. Serve warm with your favorite salad.
A Weekend Brunch Delight: My Italian-Style Breakfast Strata
Weekends are for leisurely brunches, and this Italian-Style Breakfast Strata with a flaky fillo crust has become a staple in my home. It's the perfect combination of savory and satisfying, rich and comforting – a dish that effortlessly elevates a simple weekend morning into something truly special. The aroma alone is enough to wake up even the sleepiest of guests, promising a delicious culinary adventure. The beauty of this strata lies in its versatility. You can easily adapt it to suit your preferences, adding different vegetables, cheeses, or meats to create a unique flavor profile each time you make it.
I love experimenting in the kitchen. I’m not a professional chef, just a regular woman who enjoys creating delicious food for my family and friends. This recipe is a testament to that – a culmination of various culinary inspirations, refined over time to perfection. The fillo crust adds a delightful crunch, a textural contrast to the soft, eggy interior, and I’ve found that preparing the fillo ahead of time saves valuable time on busy weekend mornings. The combination of the crispy fillo, the savory sausage, the sweetness of the peppers, and the rich eggs is nothing short of magical. It’s the kind of dish that leaves you feeling happy and completely satisfied, ready to tackle whatever the day brings.
The preparation is surprisingly straightforward, despite the layered beauty of the final product. The steps are clearly outlined, and the visual appeal of the strata makes it perfect for impressing guests or simply treating yourself to a delicious and memorable breakfast. I always encourage people to experiment and adapt recipes to their own tastes – it’s part of what makes cooking such a rewarding and creative experience. So feel free to swap out ingredients, add your own personal touches, and watch this recipe transform into your own signature brunch creation. The joy of cooking is in the journey, not just the destination!
Beyond the Brunch Table: The versatility of this strata extends beyond the weekend brunch. Imagine it as a make-ahead dish for a busy weekday morning, a delightful addition to a holiday gathering, or even a unique appetizer for a dinner party. The possibilities are endless. It's a recipe that's equally impressive served warm, straight from the oven, or at room temperature. Its delicious flavor and beautiful presentation are sure to win over everyone you serve it to. This recipe isn’t just about food; it’s about the joy of creating something delicious and sharing it with loved ones.
Tips and Tricks for Strata Success:
- Prep Ahead: The filling can be made a day in advance, which simplifies the morning preparation considerably.
- Fillo Dough Handling: Keep the fillo dough covered with a damp cloth to prevent it from drying out. This ensures that it remains pliable and easy to work with.
- Baking Time: Oven temperatures can vary, so keep an eye on the strata while it's baking. A toothpick inserted into the center should come out clean when it's fully cooked.
- Flavor Variations: Don't be afraid to experiment with different vegetables, cheeses, and meats. Spinach, mushrooms, feta cheese, and Italian sausage are all delicious additions.
- Serving Suggestions: Serve the strata warm with a simple side salad or fresh fruit for a complete and balanced brunch.
This Italian-Style Breakfast Strata with Fillo Crust is more than just a recipe; it's a celebration of flavor, texture, and the simple joy of creating something delicious to share. Give it a try, and I'm confident it will become a new favorite in your kitchen.
