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![]() Articles > Recipes Spring Potato Bug Strata ![]() 8 servings Preparation Time: 30 Minutes Cooking Time: 1 Hour 30 Minutes Ingredients: 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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