Ham Cheese Strata With Sun Dried Tomatoes Food

HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
• Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
• Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
• Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
• Preheat oven to 250 degrees F.
• Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
• If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
• In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
• To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
• Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
• Yield: 6 to 8 servings
• Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
• If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
• Yield: about 2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

SUN-DRIED TOMATO, HAM AND CHEESE STRATA

Steps:

• Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
• Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
• Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
• Copyright 2016 Television Food Network, G.P. All rights reserved

STRATA WITH SAUSAGE AND SUN-DRIED TOMATOES

Steps:

• In a large skillet over medium-high heat, brown sausage. Add onion; cook, stirring until soft. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
• In a large bowl, whisk together eggs, milk, 1/2 t salt, and 1/4 t pepper.
• Arrange half the bread in a slightly overlapping layer in the bottom of a buttered 8x8 dish.
• Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly into the dish. Pour egg mixture over layers.
• Cover and refrigerate at least 1 hour or up to overnight. Bake uncovered in a preheated oven at 350* until puffed and golden and a toothpick inserted in center comes out clean, 35-50 minutes.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

BREAKFAST STRATA WITH SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• Butter bottom and sides of 9 x 13" baking dish.
• Spread 3 tablespoons butter over one side of each slice of bread, then cut bread into 1" pieces. Scatter half of bread evenly into prepared dish and sprinkle with half of mozzarella, Parmesan, and tomatoes. Repeat with remaining bread, mozzarell, Parmesan, and tomatoes.
• Whisk together eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over bread. Press lightly on the bread to submerge. COver tightly with plastic wrap and refrigerate at least 8 hours and up to 36 hours.
• Remove dish from refrigerator and uncover. Preheat oven to 350 degrees. Adjust oven rack ti middle position and heat oven to 350 degrees. Bake until puffed and golden brown, about 1 hour. Serve immediately.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl.
• Pour enough boiling water over to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish.
• Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
• Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend.
• Transfer to prepared dish.
• Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F.
• Bake strata uncovered until puffed and golden brown, about 45 minutes.
• Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
• Transfer pan to rack and cool 5 minutes.
• Sprinkle with parsley.

HAM AND CHEESE STRATA

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl whisk together the eggs, milk, salt, and pepper.
• Stir in the bread cubes until evenly moist.
• Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
• Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
• Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
• Let cool slightly, sprinkle with the remaining chives, and serve.