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Breakfast Strata, Grits Bar, and Breakfast Salad


Breakfast Strata

  • 3 Loafs of French style bread, cubed
  • Onion sliced
  • 1.5 TBS Olive Oil
  • 10 Eggs
  • 8 oz Swiss Cheese
  • Pound and a half of baby spinach
  • 2.5 Cups of half n half
  • 1 tsp Kosher Salt
  • 1/2 tsp pepper

Grits Bar

  • 10 Cups of Chicken Broth
  • 2 Cups of real grits or stone ground grits
  • 1 tsp Salt
  • Sharp Cheese Cheese
  • 2 Sticks of Butter
  • Gorgonzola Cheese Crumbled
  • Spring Onions
  • Tomatoes
  • Bacon

Breakfast Salad

  • Mixed Greens
  • Large can of mandarin oranges
  • 1 Pint of blueberries
  • 1 Cup of granola and raisins
  • Balsamic Vinaigrette


Breakfast Strata: Cube bread and toast in oven. Once bread is toasted sit aside and turn oven down to 300. On top of stove, saute sliced onion in olive oil. Stir occasionally. Saute for 15 minutes. Put in bowl to cool. Break eggs in bowl. Grate cheese. Add a little oil to frying pan and add baby spinach and let it cook down. Drain in Colander. Add half n half salt and pepper. Whist eggs and milk mixture. Chop Ham and add to large bowl with cheese and onions, add spinach and mix up.  In a baking casserole dish, add bread crumbs, layer on ham and cheese mix, pour egg mixture to cover. Cover and let sit in the fridge for at least 2 hours and up to sixteen hours and bake in oven for 1 hour.

Breakfast Salad: In a pretty bowl, add mixed greens, mandarin oranges, blueberries and granola with raisins and toss, add balsamic vinaigrette and toss again.

Grits Bar

Boil Chicken Broth and once it comes to a boil, Add 1 stick of butter and bring back to a boil, slowly add grits. Stir occasionally and cook for 20 minutes on low. Chop tomatoes, spring onions, put all toppings in pretty dishes and put Grits in bowl and let guests add their toppings of choice.

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