Feta Breakfast Bake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Feta Breakfast Bake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Feta Breakfast Bake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups seasoned salad croutons
• 1-1/2 cups (6 ounces) crumbled feta
• cheese
• 8 eggs
• 4 cups milk
• 1 tablespoon minced fresh basil
• or 1 teaspoon dried basil
• 1 tablespoon minced fresh
• oregano or 1 teaspoon dried
• oregano
• 1/ 4 teaspoon pepper
• 1-1/2 cups cubed fully cooked ham
• 1 In a large bowl, combine croutons
• and feta cheese; transfer to a

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

greased 13-in. x 9-in. x 2-in. baking dish

Step 2: Technique & Execution

In a large bowl, whisk the eggs, milk, basil, oregano and pep- per

Step 3: Technique & Execution

Slowly pour over crouton mix- ture

Step 4: Technique & Execution

Sprinkle with ham. 2 Bake, uncovered, at 325° for 60-65 minutes or until a knife inserted near the center comes out clean

Step 5: Technique & Execution

Let stand for 10 minutes before cutting

Step 6: Technique & Execution

Yield: 12-14 servings. taste of home best holiday recipes 2007 24 | breakfast & brunchHOLIDAY BURRITOS 1/ 4 cup chopped onion 1/2 cup butter 2 pounds red potatoes, cut into 1/2 inch cubes 12 eggs, lightly beaten 1 teaspoon garlic salt 1 teaspoon salt 1/2 teaspoon pepper 2 to 3 cans (4 ounces each) chopped green chilies, drained 12 flour tortillas (8 inches), warmed 2 cups (8 ounces) shredded cheddar cheese 1 In a large skillet, saute onion in but- ter until tender