The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Brunch Time Strata Click photo to enlarge. Ingredients: 10 slices white bread 6 eggs 3 cups (750 mL) milk 2 tbsp (235 mL) chopped parsley 1 tsp (5 mL) dry mustard 2 cups (500 mL) shredded Cheddar cheese ½ small onion, finely chopped Salt & pepper to taste 2 cups chopped cooked ham Freshly ground pepper   Instructions: Preheat oven to 350°F (180°C). Remove crusts from bread; cut bread into 1-inch (2.5 cm) cubes. In large mixing bowl beat together eggs, milk, parsley, mustard, and salt and pepper to taste. Sir in bread cubes, cheese, onion and ham. Pour into 12 x 8-inch (3 L) baking dish. Casserole may be refrigerated up to 12 hours before baking. Bake at 350°F (180°C) uncovered for one hour or until centre is set. Makes 6 servings. Nutrients per serving: Calories: 191 Carbohydrates: 4.9 g Protein: 12.4 g Fat: 13.7 g
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