Conveniently made several hours to overnightin advance, this egg and bread strata with shrimp makes a delightfulentree for an elegant brunch buffet.
Recipe: Strata de Jonghe
4 cups (about 7 to 8 ounces) plain stuffing cubes
6 ounces tiny frozen cooked shrimp, thawed and drained
1/4 cup snipped fresh parsley
6 large eggs
1 1/2 cups non-fat milk
1 1/2 to 2 teaspoons garlic powder
1/2 teaspoon salt, optional
Cooked asparagus spears, optional
Makes 4 servings.
Nutritional information per 1/6 recipeusing 7.5 ounces stuffing cubes without salt and asparagus: Calories228, Protein 17 g, Carbohydrates 22 g, Total Fat 7 g, Cholesterol272 mg, Sodium 357 mg.
Recipe and photograph provided courtesyof the American Egg Board.
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