Classic Cheese Strata Food

CHEESE STRATA

Cheese Strata image

This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less.

Provided by Kaarin

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 slices bread, torn (can be dry)
1/4 cup melted butter
2 cups shredded cheddar cheese
1 1/3 cups milk
2 eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 tablespoon dried parsley
pepper, to taste

Steps:

Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
Drizzle half the melted butter over the bread.
If adding veggies or meat layer those on next.
Cover with the shredded cheese.
Top with remaining bread and drizzle remaining butter over.
In a small bowl, beat the milk, eggs and seasonings.
Pour over the bread.
Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
Can be refrigerated unbaked up to 1 day.

OVERNIGHT EGG & CHEESE STRATA

Overnight Egg & Cheese Strata image

Provided by Sarah Copeland

Categories Egg Nog Cheese Egg Breakfast Brunch Bake New Year's Day Dinner Meat Ham Prosciutto Party Fontina Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Ingredients

Butter, for greasing the baking dish
4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {about 4 1/2 oz/130 g}
2 large eggs, lightly beaten
1 cup/240 ml whole milk
8 oz/225 g grated Fontina cheese {about 1 cup}
Sea salt
Freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices mortadella or prosciutto {optional}
1 tbsp finely snipped chives

Steps:

Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

EASY BAKE CHEESE STRATA

Easy Bake Cheese Strata image

These easy-to-make individual stratas are sure to become a family favourite. Wake up to a delicious aroma by making them the night before and popping them into the oven in the morning. They are perfect for making together on the weekend.

Time 50m

Yield Serves: 4

Number Of Ingredients 9

Ingredients

2 slices whole-grain bread
1 1/2 cups ( 375 mL ) chopped cooked broccoli
½ cup ( 125 mL ) shredded light old Cheddar or Swiss cheese
¼ cup ( 60 mL ) chopped lean ham
2 tbsp ( 30 mL ) chopped fresh parsley
¾ cup ( 175 mL ) skim milk
3 eggs
1 tsp ( 5 mL ) Dijon mustard
Pinch fresh ground black pepper

Steps:

Using a serrated knife, cut bread into 1 cm (½ inch) cubes and place in large bowl. Add broccoli, cheese, ham and parsley and mix. Divide among four 250 mL (1 cup) ovenproof ramekins, or bowls, and place on a small baking sheet.
In another bowl, whisk together milk, eggs, mustard and pepper until well combined. Gently pour over top of each bread mixture; press down gently with a fork so the bread absorbs the egg mixture. Let stand for 15 minutes or alternatively, cover and refrigerate for up to 12 hours.
Bake in preheated 190°C (375°F) oven for about 35 minutes or until puffed and edges are golden, and a knife inserted in centre comes out clean. Use a digital food thermometer to check that eggs have reached an internal temperature of 74°C (165°F).

Nutrition Facts :

FRENCH TOAST BREAD PUDDING

French Toast Bread Pudding image

Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, melted, plus more, softened, for baking dish
8 slices white bread
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Swiss cheese
2 tablespoons chopped fresh chives
4 large eggs
2 cups milk
1/8 teaspoon cayenne pepper
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

CLASSIC CHEESE STRAWS

Classic Cheese Straws image

Provided by Food Network Kitchen

Time 1h5m

Number Of Ingredients 6

Ingredients

1 17-ounce package frozen puff pastry, thawed but still cold
All-purpose flour, for dusting
1 large egg
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
Kosher salt and freshly ground pepper

Steps:

Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.

CLASSIC CHEESE STRATA

Classic Cheese Strata image

Make and share this Classic Cheese Strata recipe from Food.com.

Provided by clandeboy

Categories Breakfast

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 slices bread (day old)
1 1/2 teaspoons salt
6 ounces American cheese, sliced
4 eggs
2 1/2 cups milk
1/4 cup finely chopped onion
1/2 teaspoon prepared mustard
1 dash pepper

Steps:

Trim crusts from 4 slices of bread.
Cut slices into 2 triangles each (total of 8).
Arrange trimmings and uncut bread slices to cover the bottom of a 9x9x2 pan.
Place cheese slices over the bread.
Arrange the bread triangles in 2 rows over the cheese - overlap the points slightly on the bases.
Beat the eggs and blend with milk, onions, salt, mustard and pepper.
Pour over bread and cheese layers.
Let stand 1 hour at room temperature or for several hours in refridgerator.
Bake uncovered at 325 for approximately 1 hour - until knife at center comes out clean.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 300.4, Fat 15.1, SaturatedFat 8, Cholesterol 173.5, Sodium 1185.7, Carbohydrate 24.9, Fiber 0.9, Sugar 2, Protein 15.8

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