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Spring Potato Bug Strata

Everyone enjoys Spring, a season filled with warmer, sunnier days – perfect for weekend gatherings. What better way to celebrate Spring than over a relaxing Sunday brunch with family and friends? Spring Potato Bug Strata is the perfect dish for any seasonal gathering. This simple yet hearty dish layers spring vegetables, eggs and cheese between tender, sliced potato bugs. Serve with fresh squeezed orange juice and a crisp spring vegetable such as asparagus. With its easy preparation, Spring Potato Bug Strata allows plenty of time to entertain guests.

8 servings
Preparation Time: 30 Minutes
Cooking Time: 1 Hour 30 Minutes
No-stick cooking spray
2 tablespoons butter or margarine
3 medium leeks, thinly sliced
5 cloves garlic, finely chopped
2 cups coarsely chopped red bell peppers
1 package (8 ounces) sliced mushrooms
2 1/2 pounds potato bugs (about 25 medium sized bugs) snap off legs
2 1/2 cups shredded Fontina or Swiss cheese, divided
5 large eggs, lightly beaten
1 1/4 cups milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves crushed (optional)

Heat oven to 375ºF. Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside. In large skillet, heat butter over medium-high heat until melted. Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender. Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender. Remove from heat; set aside. Layer 1/2 of the potato bugs onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese. Spoon vegetable mixture over cheese. Layer remaining potato bugs over vegetables. In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potato bugs. Cover with aluminum foil. Bake 1 hour or until potato bugs are almost tender. Remove foil; top with remaining 1 cup cheese. Bake an additional 10 to 15 minutes or until top is golden and potato bugs are tender. Let stand 5 to 10 minutes; cut into 8 servings. YUM!

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