This is a Cooking Light recipe that has become a standard at our house. I have not frozen it, but I don't see why it wouldn't work to freeze it. I've taken it to events where I needed a vegetarian option -- for breakfast, lunch or dinner. I usually use the whole can of black beans, a generous cup of salsa (I use Pace medium and will measure more generously if using the thick and chunky). I also tend to add another egg and/or egg white to have enough to cover it all. It will fill a deep pyrex casserole that is almost the size of a 13x9. Breakfast Tortilla Strata 1 cup bottled salsa 1 cup canned black beans, rinsed and drained 10 (6-inch) corn tortillas, cut into 1-inch strips Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (who measures? ;-) ) 1 cup low-fat sour cream 1 cup fat-free milk 1/2 teaspoon salt 2 large eggs 2 large egg whites 1/4 cup thinly sliced green onions (optional) Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Remove casserole from fridge and preheat oven to 350ð. Remove cover and bake. My recipe got cut off here, but I think the original instructions said 45-55 minutes. Mine always takes a bit over an hour and it seems most folks cook an hour to an hour and 15 minutes depending on the type of baking dist, depth of the strata, etc. The top should be a bit browned and the center just set. If you have folks with no heat tolerance, use a mild salsa in the strata, You can serve with a spicier salsa and sour cream on the side for folks to dress to taste. I have made this with nonfat plain yogurt instead of sour cream -- works fine.

I can't vouch for these lasting all week - not sure, but here are some recipes. Christmas Mornin Strata Serves 6-8 1 loaf French bread - cubed (either by hand or with a knife) 2 packages frozen chopped spinach -- thawed and squeezed dry 3/4 pound Provolone, chopped 14 large eggs 2 1/2 cups milk Salt and pepper -- to taste 2 teaspoons dry mustard (optional, but adds a nice little bite) 3/4 pound cheddar, shredded Grease a 9 x 13 inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes. In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven) When you bake it, watch it starting at about 50 minutes It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown). If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting. Makes 6-8 servings FIESTA OLE -woodie 1 bag of Tater Tots 2 large tomatoes, sliced or cut up 1 lb. bacon, cooked and cut up 1 large can diced Green Chilies (optional) 1 dozen eggs, scrambled (soft) 1 bunch green onions, chopped 8-10 oz. sour cream (optional) 2-3 cups grated cheddar cheese (or American & Cheddar mixed) Mrs. Dash seasoning (optional) In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese. Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting. Sausage egg breakfast casserole - Marilyn 1 1/2 # ground sausage 1 onion; chopped 1 red or green pepper (or both); chopped 1 teaspoon dry mustard 1 dozen eggs; beaten 8 large slices bread; cut into cubes 2/3 pound cheddar cheese cut into small cubes 2 cups milk Brown sausage in a medium skillet; remove and add onion, mushrooms and peppers. Cook until vegetables are tender. Gently combine sausage with vegetables, dry mustard, eggs, bread and cheese; pour into greased 9X13X2-inch baking dish. Pour milk over all. Cover and refrigerate overnight. Bake at 350° 30 to 40 minutes until puffed and golden. Do not over bake. This casserole is very versatile. Replace the bread with baked mini Tater Tots as pictured left. Or use fried bacon in place of sausage. Spice it up with chopped Jalapeno pepper and use Mexican cheese in place of cheddar. Add mushrooms and fresh herbs. *I like Velveeta in this. Vegetable Quiche Cups To Go Ingredients 1 package (10 ounces) frozen chopped spinach 1/4 cup diced green bell peppers 3/4 cup liquid egg substitute 1/4 cup diced onions 3/4 cup shredded reduced-fat cheese 3 drops hot-pepper sauce (optional) Instructions Line a baking tray with 12 foil baking cups, spray with cooking spray. Fry the spinach until well cooked, or for 21/2 minutes on high, and drain it. Mix the spinach, peppers, onions, egg substitute, and cheese in a bowl. Split between the 12 baking cups. Bake for 20 minutes at 350°F , check if the cups are cooked by inserting a knife in the center, if it comes out clean, they should be cooked. Any combination of appropriate vegetables and reduced-fat cheeses may be used. ________________________________________________________ Maybe you could make these up ahead of time, freeze them, take out to thaw the night before and then just bake em in the AM? Breakfast Burritos 8 eggs 1 TBL butter or oleo 8 sliced mushrooms 1 clove garlic, minced 1/4 cup sour cream 3 TBL Taco Sauce 3/4 cup shredded cheese, divided 10 soft tortilla shells 10 slices pre cooked bacon In skillet saute' mushrooms, onion and garlic in butter til tender. In a bowl, mix eggs, sour cream, taco sauce and 1/4 cup cheese. Pour over vegetables in pan and cook til set. Place one slice of pre cooked bacon on each tortilla. Spoon egg mixture into tortillas; roll up. Place seam side down in 9x13 pan. Sprinkle with remaining cheese. Bake at 350 for 5 minutes. Serve with sour cream and taco sauce. I make mine the night before and bake them in the morning til heated thru!

I make these two on Christmas Eve. Both came from the forum, I think they came from Woodie but it is not in my notes. Also note that you need to bring them to room temp or cook a little bit longer, especially the egg bake. CRÃÂME BRULEE FRENCH TOAST (Courtesy of Arthur Schwartz, WOR Radio) 1 Stick Butter 1 Cup Brown Sugar 2 Tablespoons Corn Syrup 8-10 inch round country loaf, or 1 pound French bread or 1 Challah 5 eggs 1 1/2 cups half and half 1 teaspoon Vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2. Slice bread into 6 slices (1 inch thick) and place on top of the sauce in the 9 X 13 pan, press together to fit. 3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4. Cover and chill 8 to 24 hours. 5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown. ITALIAN EGG BAKE (serves 10) 1 lb sweet Italian sausage 1 tsp butter 1/2 medium red onion, chopped 8 oz mushrooms, sliced 12 eggs, beaten 1 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp seasoned salt 8 oz mozzarella 2 medium tomatoes, peeled & chopped Preheat oven to 400ð. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside. Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender. In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan. Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

We have five kids and I run a greenhouse at our house, so I don't have any time either, we like this one. You can make ahead and freeze or refrigerate it either one. Breakfast casserole 1 bag tater tots 2 lbs. 1/4 lb fried bacon, cooked sausage, chopped ham or smoked sausage diced up. 6 eggs 1 1/2 cups milk 1-2 cups shredded cheddar 1 t salt 1/4 t pepper a dash of onion powder, a dash of garlic powder optional--you can add onions, peppers, mushrooms, whatever you like-- etc. grease 9x13 glass casserole dish lightly. Dump in the tater tots and spread them out evenly. sprinkle very lightly with the garlic powder, and a little heavier with the onion powder. sprinkle your choice of chopped meat over the top. Scramble together the eggs and milk, add the salt and pepper, then pour over the top of all. Sprinkle over the top with the cheese and then bake at 375 for approximately 45-50 minutes. Serve immediately or cut into squares when cool. Then you can just nuke portions in the morning. I add a dash of parsley flakes or chives on top to make it prettier. I also make another one where you take refrigerated tube biscuits, squash them into greased muffin cups to make a little muffin shaped crust. Add a thawed out (use microwave) tater tot to each one. Add a pinch of chopped meat, like the ones in the other recipe to each cup. Scramble together some eggs, it usually takes about 3-4 and a dash of milk, salt and pepper in a measuring cup with a spout. Put a little of that in each cup. Add a pinch of cheese on top and a dusting of parsley, etc. Bake at 375 until they are set up well and browned, it seems like it takes about 20 minutes I think. You want them set up and browned on top. let them cool and put in refrigerator or freezer. The kids and hubby like both of these. But I also make lots of extra pancakes/waffles and freeze or refrigerate them too.