topic Re: David's Biscuit, Sausage & Egg Strata question . . . . in Kitchen

David's Biscuit, Sausage & Egg Strata question . . . .

CountryMusicGal — Mon, 08 Sep 2014 18:26:01 GMT

David's recipe makes a lot (12 eggs) and bakes for 1-1/2 hrs. If I made HALF the recipe in a smaller pan, would it still bake for that amount of time, or would it be much shorter? There are often recipes I want to try (esp. for company breakfast) but they are much too large for just 2 people. Advice would be appreciated!

Re: David's Biscuit, Sausage & Egg Strata question . . . .

nomless — Mon, 08 Sep 2014 18:46:16 GMT

Bake until the eggs are set in the middle. How long that will take is dependent on how deep the batter is. Check after a shorter time that the recipe calls for, and keep checking until it's done.

Re: David's Biscuit, Sausage & Egg Strata question . . . .

depglass — Mon, 08 Sep 2014 19:54:51 GMT

Is the recipe in his first cookbook or on his recipe page?

Re: David's Biscuit, Sausage & Egg Strata question . . . .

CountryMusicGal — Mon, 08 Sep 2014 20:01:58 GMT

The recipe is on David's blog.

Re: David's Biscuit, Sausage & Egg Strata question . . . .

gkelly — Mon, 08 Sep 2014 20:35:16 GMT

I agree with nomless, depends on the size baker you use but if you are cutting the recipe in half, I would think cutting the baking time in half would be good or start checking about 30 minutes into it.

Re: David's Biscuit, Sausage & Egg Strata question . . . .

RedTop — Mon, 08 Sep 2014 21:30:50 GMT

I often adjust these types of recipes when I try it the first time to see if it is something we like. I agree with baking for 30 minutes, and then checking the level of doneness at that time. My SIL makes a large breakfast casserole every weekend, refrigerates it, and then she and her husband eat on it all week.