Sunday, December 23, 2012

ChezCindy: Corn Tortilla Chips Breakfast Strata

Corn Tortilla Chips Breakfast Strata

As I walked through the kitchen this morning looking for a breakfast idea, I spied the bag of corn tortilla chips sitting on the counter, left-over from a previous guacamole snack.  I began to wonder if I could use the tortilla chips much like stale bread is used for breakfast strata.  I have never seen that done before.  So I set out to experiment with the corn tortilla chips breakfast strata.  I must say it came out very well.  I ate three pieces before I made myself stop. 

The recipe below represents the ingredients I used, but really, this can be made with whatever vegetables, cheese, or meat you have available, or is your preference.  Thus the beauty of a breakfast stata.  The basics are eggs, stale chips (normally bread) and cheese.  In this recipe I used parsnips, which is somewhat unusual, but I encourage you to try it.  Parsnips are an underused winter vegetable that are related to carrots, but are sweeter and richer in nutrients and minerals (a good source of potassium).  In this breakfast bake, the parsnips provided a contrast in texture and a surprising sweetness as a compliment to the heat of the salsa.  This turned out to be a delicious experiment.  Try your own experiment by using spicy chorizo sausage or ham, or sun-dried tomatoes and sweet potatoes.  Just follow the basic process as described below.

Corn Tortilla Chips Breakfast Strata
2 cups crushed corn tortilla chips
1 1/2 cup Egg Beaters egg substitute*
3 whole eggs
1/4 cup sliced parsnips
1/4 cup slivered onions
1 tablespoon green onion, chopped
1 tablespoon chopped parsley
1/2 cup roasted red peppers, sliced
2 tablespoons chopped bacon
2 ounces shredded cheddar cheese
1 tablespoon oil
cooking oil spray

Spray an 8-inch baking pan with cooking oil.  Place the crushed corn tortilla chips in the baking pan; set aside.

Add 1 tablespoon of oil to a non-stick skillet, place over medium heat.  Add the thinly sliced parsnips and the onions to the pan.  Season with salt; cook for 5 minutes.  Add the chopped green onion; cook for 1 minute.  Allow to cool.

In a medium size bowl, combine the eggs and the egg beaters.  Whisk together.  Add 1/2 teaspoon of salt and a few grinds of fresh ground black pepper.  Add the parsley, red peppers; stir to combine. 

To assemble:  Spread the cooled parsnip/onion mixture evenly over the crushed tortilla chips.  Pour the egg mixture over the vegetables and chips.  Sprinkle the cheese and bacon bits over the top of the egg mixture.  Cover with plastic wrap and let rest in the refrigerator for 1 hour. 
Bake in a preheated oven at 350 degrees for 25-30 minutes or until set in the center.  Allow to rest for 5 minutes before serving.  Serve with prepared salsa.

* if not using egg substitute, use a total of 8 whole eggs.

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