Pork Roast Strata with Green Chilis and Goat Cheese
12 ounces cooked pork roast, shredded or cut into 1/2-inch dice (about 5 cups)
12 ounces crusty Italian bread, or French bread, with crusts, cut or torn into 3/4-inch pieces (about 12 cups)
1 7-ounce can chopped green chiles
4 ounces chevre, (spreadable goat cheese), crumbled (about 1 cup)*
3 tablespoons sage, chopped
7 large eggs
3 cups milk, (low-fat is okay)
1/2 teaspoon salt
1/2 teaspoon pepper
Spray a 2-quart casserole dish with cooking oil. Arrange 1/2 of the bread in the dish. Top with 1/2 of the pork, 1/2 of the chiles, 1/2 of the cheese, and 1/2 of the sage. Repeat 1 time, making 2 layers. Set aside.
In a large bowl, whisk the eggs. Whisk in the milk, salt, and pepper. Pour egg mixture over casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.
Meanwhile, preheat oven to 350 degrees F.
Bake until browned and the center is set, about 1 hour. Let stand 10 minutes before cutting and serving.
*Note: Ideally, don’t use pre-crumbled cheese – it doesn’t melt as well.
Yield: 12 servings
Ham and Ranch Potato Frittata
1/2 pound ham, cut into 1/2 inch cubes
1 tablespoon vegetable oil
2 cups frozen hashbrown potatoes with peppers and onion, thawed
4 eggs, beaten
1/3 cup ranch dressing
1/4 cup milk
Heat the oven to 375 degrees F.
Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve.
Serve with salsa.
Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.
For more tips and ideas for your Christmas dinner and leftovers, visit porkbeinspired.com by clicking here.