May is national egg month and Innkeeper Donna Muilenburg from the Okoboji Country Inn wants to share her wonderful hearty Brunch Strata recipe.

BRUNCH STRATA:
1 cup broccoli florets
5 cups 1/2 inch French bread cubes (about 8 ounces)
2 cups shredded cheddar cheese (8 ounces)
1 cup cubed cooked ham (6 ounces)
3 eggs, beaten
1 3/4 milk
2 Tablespoons finely chopped onion
1 tsp. dry mustard
dash black pepper

In a small saucepan cook broccoli, covered, in a small amount of boiling water for 4 to 6 minutes or until just tender, drain well. Set aside. (I usually steam in microwave)
In a greased 2 quart square baking dish, layer half of the bread cubes. Top with cheese, ham and broccoli. Top with the remaining bread cubes. In a mixing bowl, combine the beaten eggs, milk, onion, mustard, and pepper. Pour egg mixture evenly over the layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
Uncover and bake in a 325 degree oven for 1 hour or until a knife inserted near the center comes out clean. Let stand about 5 minutes before serving. Makes 6 servings.

Check out the Iowa Egg Council website at www.iowaegg.org and you will find some more delicious egg recipes you may want to try.

Fresh from the veggie garden, good ole Iowa grown veggies.

Spinach/Hash Brown Quiche

1 lb shredded hash browns spray butter 11/2 c shredded cheese 11/2c cooked spinach 1 c milk 6 eggs salt green pepper onion garlic

* grease 8-9 in deep dish pie plate * press hash browns on botton and up sides of pie plate *spray with butter
* Bake 450 - 25 mins * put spinch and cheese on top * beat milk, eggs, onion ect *pour over cheese and spinch mixture *bake 350 for 30 mins

www.backinntimebb.com Phone #641.743.6394 Make plan now to come to taste good Iowa grown veggies……