Recipe: Cherry Strata, Easy Breakfast Bake and Breakfast Lasagna

Cherry Strata
Recipe By : Taste of Home, Feb/Mar, 1998
Serving Size : 8

12 cups day-old Italian bread cubes -- !/2" cubes
1 (8oz) pkg cream cheese -- softened
1/2 cup sugar -- divided
1/2 tsp almond extract
1/2 cup dried cheeries or cranberries
1/2 cup chopped pecans
4 eggs
1 1/2 cups half and half
1 tsp cinnamon
CHERRY SYRUP
1 (14-1/2) can sour cherries -- chopped
1 cup sugar
1 cup corn syrup
1/2 tsp almond extract

Place 8 cups of the bread cubes in a greased 13x9x2" baking pan. In a mixing bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in cherries and pecans; spoon over bread. Top with remaining bread cubes. In a bowl, whisk eggs, cream, cinnamon and remaining sugar; pour over bread. Bake, uncovered, at 350 for 35-40 min. or till browned. Let stand 5 min. before serving.

For Syrup: Combine cherries, sugar and corn syrup in a saucepan; bring to a boil. Reduce heat; simmer 15 min. Remove from heat and stir in extract. Serve warm over strata.

Easy Breakfast Bake
Best Of The Best From Tennessee - Kiss My Grits
Quail Ridge

1/2 pound pork sausage
1 teaspoon salt
2 1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup Cheddar cheese -- grated
4 eggs

Preheat oven to 325 . Brown and crumble sausage. Drain
off excess fat and set aside. Bring salted water to a boil
and stir in grits. Cover and reduce heat to low. Continue
cooking for 5 minutes, stirring occasionally. Melt butter or
margarine and stir in flour, black pepper and milk. Cook,
stirring to thicken. Add cheese, stirring until blended. Add
sausage and 1/2 cheese sauce to cooked grits. Pour into
lightly greased casserole. Make 4 indentions into grits
mixture with the back of a large spoon. Break one egg into
each indention. Bake at 325 for 13 to 18 minutes,
depending on desired doneness of eggs. Serve with
remaining heated sauce.
Serves 4. Top

Breakfast Lasagna
by Tracey, 5/14/97

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9x11 inch lasagna pan; season
very well with salt and pepper. Layer green pepper, yellow
pepper and onion over hash browns; layer mushroom slices on
top. Cook back bacon until crispy; place over mushroom
layer. Beat eggs and milk; add salt. Pour egg mixture over
bacon; spread grated cheese on top. Bake at 350 degrees F.
for about 30 to 40 minutes.