Featherbed Eggs
Recipe: #39827
November 26, 2022
"A breakfast casserole (strata) Recipe source: The Best of America's Test Kitchen (2015)"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (398.7 g)
- Calories 535.8
- Total Fat - 29.3 g
- Saturated Fat - 12.3 g
- Cholesterol - 755.2 mg
- Sodium - 1356.8 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 2.3 g
- Sugars - 8.2 g
- Protein - 39.5 g
- Calcium - 609.7 mg
- Iron - 4.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make the cornbread: preheat oven to 400 degrees F.
Step 2
Line rimmed baking sheet with parchment paper and spray the paper with cooking spray.
Step 3
In a bowl whisk together the dry ingredients (cornmeal - cayenne). In another bowl whisk milk and eggs together and then whisk the milk/egg mixture into the dry ingredients until combined.
Step 4
Pour batter into prepared sheet, spreading to cover the entire baking sheet. Bake for 15-20 minutes or until lightly browned and cornbread started to pull away from sides. Let cornbread cool in sheet on wire rack for 10 minutes.
Step 5
To make the custard: spray a 11 x 9 inch baking dish with cooking spray. Tear the cornbread into 1 inch pieces and place in cooking dish. Pour 1 1/2 cups cheddar and the scallions over the bread; toss. In a bowl whisk together the wet ingredients (milk -eggs plus salt). Pour custard over the bread mixture and then top with 1 cup cheddar. Cover with plastic wrap. Weigh down with filled plastic bags (these can be filled with rice or sugar) and refrigerate for at least 6 hours or up to 24 hours.
Step 6
Preheat oven to 325 degrees F. Remove weighted bags and discard plastic. Bake for 50-60 minutes or until lightly browned. Let rest 15 minutes. Serve with hot sauce.
Tips
No special items needed.
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