6 oz. red skin potatoes, thinly sliced
1 tbsp. olive oil
1 leek (white and light green part) thinly sliced
4 eggs, lightly beaten
2 tbsp. half & half
½ tsp. herbs de Provence
½ tsp. salt
¼ tsp. garlic pepper
½ cup shredded Gruyère cheese
Chopped parsley

Attach the top grill plate to the grill.

Place the deep-dish bake plate on the bottom of the grill. Set baking time to 10 minutes and temperature to 400º F.

Add potatoes, oil and leeks. Close the cover and cook, turning the potatoes occasionally.

In a bowl, combine the eggs, half & half, herbs de Provence, salt and garlic pepper; whisk until well blended. Stir in the cheese.

Add egg mixture to deep-dish bake plate. Set baking time for 15 minutes and temperature to 350º F. Bake until eggs are fully baked and puffed.

Using pot holders, remove the deep-dish bake plate from the grill and place on heat-resistant surface. Garnish with parsley. Use a nylon spatula to serve.
Makes 6 to 8 servings.

Ham & Swiss Strata Recipe

See the post below from today for even more great Christmas morning breakfast ideas using your multi-plate George Foreman grill!

Delicious Strata, straight from your George Foreman Grill

• 24, 1-inch slices of French baguette (about 8 oz.)
• ¼ lb. thinly sliced deli ham
• ¼ lb. thinly sliced baby Swiss cheese
• 1 tbsp. butter or margarine
• 4 eggs, lightly beaten
• ⅓ cup sour cream
• 1 cup milk
• 1 tbsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. seasoned pepper

Place 12 slices of bread on a cutting board; top with ham, cheese and remaining slices of bread. Butter the deep bake plate of your George Foreman Grill. Place “sandwiches” in prepared bake plate.

In a bowl, whisk together eggs and sour cream. Stir in milk, mustard, salt and seasoned pepper. Pour evenly over all ingredients in the bake plate. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Remove plastic wrap. Place bake plate onto grill. Set baking time at 20 minutes and temperature at 350ºF. Bake until golden and puffed.

Using pot holders, remove bake plate from grill and place on a heat-resistant surface. Garnish with parsley. Use a nylon spatula to serve.

Makes 6 to 8 servings.