Tuesday, July 8, 2014

Crock-Pot Ham And Cheese Strada

Would you believe this is a Crock-Pot recipe? 

This was so easy and came out amazing. the hardest part is getting it out of the crock-pot  ( I cant believe me, miss clumsy  was able to do it) very impressive dish to serve  for a brunch or lunch with friends. My friend were amazed by this recipe  especially the way it was prepare in a crock-pot.  

prep time: 30 minute
    cook time:  3 1/2 hours

8 ounces french bread, torn into small piece
2 cups shredded sharp cheddar, divided    
1 1/2 cups diced ham                                 
                                      1/2 cup finely chopped green onions ( white & green parts) divided 

4 large eggs                                             
1 cup half and half or whole milk              
1 tablespoon Worcestershire sauce          
1/8 teaspoon ground red pepper              
1. coat crock-pot with non-stick cooking spray. Cut parchment paper to fit bottom of  the crock-pot and press into place, spray paper lightly with nonstick cooking spray.

2. layer in  following order , bread, 1 1/2 cups cheese, ham and all but 2 tablespoons green onions.          
3. Whisk eggs, half & half, Worcestershire sauce and red pepper in small bowl. Pour evenly over layered ingredients in crock-pot  cover;  cook on low low 3 1/2 hours or until knife inserted into center comes out clean. Turn off heat. Sprinkle evenly with reserved 1/2 cup cheese and 2 tablespoons  green onions. let stand, covered, 10 minutes or until cheese is melted.

4. To sever: run a knife or rubber spatula around outer edges, lifting bottom slightly invert onto plate and peel of paper . invert again onto serving plate.  

To fit the parchment paper I first traced the bottom of the stoneware, then cut the paper slightly smaller to ft. you can also use waxed paper.


1 comment:

  1. Lisa BoyleJuly 16, 2014 at 8:59 PM

    Deanna, this looks wonderful! And, I just love that it is made in the crockpot. :-) Thanks for linking up with "Try a New Recipe Tuesday." Looking forward to seeing what you'll share this week.


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