Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Breakfast Recipe
Rock Shrimp Breakfast Casserole
|
Breakfast-7010
|
| Ingredients |
|
| 1 pound |
rock shrimp |
| 6 slices |
whole wheat bread |
| 3 tablespoons |
butter, softened |
| 1 1/2 cups |
shredded Cheddar cheese |
| 2 |
tomatoes, sliced |
| 6 |
eggs, beaten |
| 2 cups |
half and half |
| 1 teaspoon |
salt |
| |
| Preparation |
|
Add shrimp to boiling water and cook for 2 minutes; drain well and set aside. Remove crust from bread slices, and then spread butter on both sides. Place buttered bread in a greased 13x9-inch baking dish. On top of bread, layer in this order: rock shrimp, cheese and tomatoes. Combine eggs, half and half, and salt. Mix well and pour over tomatoes. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 350 degrees F for 45 minutes or until set.
Yield
8 servings
|
|
Look for "Fresh from Florida" ingredients at your grocery store.
|
