breakfast tortilla strata question and review (3/01)

[brad]

I hadn't seen this reviewed, but I am fairly new to this forum (my first post!). I just made the breakfast tortilla strata, and it was so so. Incredibly runny! I made it exactly by the recipe--no fudging. (I typically do that the first time, then make changes.) It ought to be called breakfast soup. Did anyone else have this problem? (Note that the picture doesn't make it look soggy--did I do something wrong?)

Also, I didn't cook the corn tortillas first, and they were just as soggy and textureless as could be.

All in all, it wasn't very eggy, either. More appropriate for lunch than breakfast, I think. But neither if the above problems can't be solved.
Brad

[misstapioca]

http://www.cookinglight.com/bbs/Forum1/HTML/005195.html

i hope this gets you to the previous reviews/posts . This recipe seemed to get positive reviews. Did you leave it overnight in the fridge?

[brad]

Thanks, Miss Tapioca. I did let it sit overnight. I used a pretty good salsa, I thought, but maybe that was it. Anyway, most of the reviews were just so so, and several reported the runniness. That's what I wanted to know, whether I was missing something great. Thanks.

[kwormann]

Brad, I had the same trouble! I finally had to cut off the ends then microwavw the middle the get it done!

Kim

[Tally]

Hi Brad, I hope you keep posting, this is a great forum!

I had similar concerns about this recipe because it always seems that egg-based dishes like this take longer to cook. I boosted the oven temp a bit, drained the salsa so it wasn't runny and cooked it a bit longer than the recipe called for. It seemed to do the trick.

I was looking through some old recipes and came across this one, which has similar ingredients to the strata.

Breakfast Enchiladas

1 package (10 links) Brown n’ Serve sausage links (any variety)
1 1/2 to 2 cups shredded cheddar cheese
1/2 cup salsa
3 green onions, sliced thin
10 small corn tortillas
1 cup milk
1/2 cup salsa
2 tablespoons flour
5 eggs, slightly beaten
salsa (optional)
sour cream (optional)
shredded cheese (optional)

Preheat oven to 350 degrees. Lighly oil the bottom of a 13”x9” baking pan, or coat with cooking spray.
To make filling, cook sausages in microwave as directed on package. Dice each link into 3 or 4 pieces. Mix sausage with cheese, salsa and sliced onions.
Divide filling evenly among 10 tortillas. Roll up and place seam side down in the pan in two rows of 5.
In a separte bowl combine milk, salsa, flour and eggs. Pour evenly over the enchiladas.
Cover pan with foil, bake for 45 minutes. Remove foil and bake for 15 additional minutes, checking to make sure the top does not overcook.
Let cool for a few minutes. Remove enchiladas from pan with wide spatula. Top with extra salsa, sour cream and cheese, if desired.

Note: this recipe can be varied in several ways: use an equivalent amount of ham as a substitute for the sausage links, or use monterey jack instead of cheddar cheese. Light ingredients such as egg beaters and low fat cheese and milk can also be used.