Beer Forum

1. Christmas Morning.. or any other morning where several will gather for breakfast.

We call this Breakfast Lasagnia - technicly it is Basic Breakfast Strata.
12 or so eggs
pint or 2 of milk
4-5 big squirts of yellow mustard
bunch of dried garlic (to taste)
lots of pepper (to taste)
loaf of old (or fresh) bread
1 package of breakfast sausage (patty style)
1 big package of cheese (shredded) or 2 normal size packs (cheddar or colby)
1 handfull of chopped green onions (optional)... some also add mushrooms... I don't know why.

Brown sausage and chop into little bits
place 1 layer of bread chunks or slices in bottom of 13x9 or so baking pan.
place 1/2 sausage over bread, spread crumbs evenly. place 1/3-1/2 cheese over sausage. place 1 more layer of bread slices or chunks over cheese, place remainder of sausage evenly over bread and remainder of cheese over top.
mix thouroughly milk, eggs, spices in mixer or blender... pour over top of oother ingredients... let sit refridgerated overnight (4hrs min)... bake 350 F for 45min covered and 15 min uncovered.
Eat.

2. Meatchetta (Meat Bruchetta)
Olive oil
chopped garlic
1 large baguette, or 2 smaller baguettes
1lb Proschutto ham (sliced)
1lb Provolone cheese (sliced)
Parmesan (or 4 cheese blend) sprinkles

Make a mix of 3/4c olive oil and 2 tablespoons of garlic, stir.
Slice bread into 1/3-1/2 inch slices (on a bias)
brush with olive oil and garlic mix
place double or triple layer of proscuto ham on each piece
place single layer provolone on top
sprinkle with Parmesan cheese (or cheese blend)
place on cookie sheet and broil til crispy (3-5 min)
eat till you puke.

No offense Bub but yellow mustard is the Budweiser of mustards, thanks to it's bland flavor I never liked mustard until I got to Europe, which is coincidentially my same experiences around beer. Funny no?

Oherwise it sounds interesting.

now that sounds like a YULE LOG

No offense Bub but yellow mustard is the Budweiser of mustards, thanks to it's bland flavor I never liked mustard until I got to Europe

I agree, I hate yellow mustard normally, but for this recipe it is the right flavor. If you are ever in the vacinity of Mt. Horeb, WI visit the mustard museum... they have damn near every mustard ever and you can taste much of it, then buy some to take home.

Also the perfect brat mustard is Silver Springs Beer 'n' Brat mustard... very horseradishy.

BUB

If I ever want to die of coronary artery disease, I'll have to try these.

I have a similar recipe that we break out for Christmas morning and once or twice a year in between, ironically, my wife made it this morning. Ours is probably 1/2 to 2/3 in size as it only uses 8 slices of bread and 6 or 8 eggs (my memory is shot and these DFH 60 min IPAs don't help) The big difference is we don't add any meat, bacon is on the side, and we use dry mustard and a little white wine.

I make various versions of your "Breakfast Lasagnia" quite often for the guests at our conference center. My basic rule is that anything that might me good in an omelet will work in this. I like the broccoli and bacon variation the best. If I have any leftover baked potatoes around, I toss them into the mixer, skins and all, and mash them really good and then press them into the bottom of the pan instead of using bread crumbs.

I do class it up a little by using heavy cream instead of milk (a shot of chahoula hot sauce and a bit of nutmeg too) and use whole grain dijon mustard instead of that yellow crap.

Wayne
Bugeater Brewing Company