LEEK & BRIE STRATA
Steps:
- 1. Trim off the darkest green tops of the leeks. Peel off and discard wilted or discolored leaves. Halve or quarter the leeks lengthwise, then rinse under cold running water. Place in a bowl and fill with cold water. Repeat process at least twice to remove any sand from between the layers; drain and pat dry. Cut into thin slices. You should have about 4 cups. 2. Lightly coat a 2 ½-quart baking dish with some of the butter and set aside. Melt remaining butter in a 10-inch nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender but not browned, about 10 minutes. Sprinkle with a little salt and pepper; set aside to cool. 3. In a large bowl, whisk eggs until foamy. Whisk in milk until blended, then whisk in Parmesan, ½ teaspoon salt and a grinding of pepper. Spread half of bread cubes in the bottom of prepared pan. Spoon leeks evenly over the top, followed by dried tomatoes and then the pieces of Brie. Spread remaining bread over cheese. Pour egg mixture over top, pressing lightly to moisten bread. Cover with plastic wrap and refrigerate at least 4 hours or overnight. 4. Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, uncovered, on center oven rack 45 minutes or until puffed, browned and cooked in the center. Let rest 5 minutes before serving.
MUSHROOM AND THREE-CHEESE STRATA
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.
Categories Cheese Dairy Egg Mushroom Vegetable Breakfast Bake Vegetarian Goat Cheese Parmesan Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
- Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
- Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
- Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bake strata uncovered until firm in center, puffed and golden, about 1 hour.
CHEESY LEEK STRATA
Steps:
- In a 13x9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once., In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight., Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 296 calories, Fat 14g fat (8g saturated fat), Cholesterol 175mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
BRIE AND EGG STRATA
We try to always have a lighter casserole at our mothers group breakfast meetings. I mean, who doesn't need to watch the calories after having a baby? This recipe doesn't cut out the flavor though. Plus, the list of ingredients make me think I am having breakfast at some trendy cafe. My friend got this out of Cooking light. Overnight instructions included so all you have to do is pop it in the oven in the morning when you need it.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, potato, and bell pepper; saute 4 minutes or until tender.
- Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
- Combine onion mixture and bread.
- Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
- Top with remaining bread mixture and remaining Brie.
- Put egg substitue and eggs in a medium bowl.
- Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
- Add milk, stirring with a whisk until well blended.
- Pour egg mixture over the bread.
- Let stand 30 minutes.
- Preheat oven to 350.
- Bake for 50 minutes or until set. Sprinkle with parsley.
- Serve immediately.
- OVERNIGHT INSTRUCTIONS.
- **The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
- Combine the egg mixture (step three), and refrigerate in a separate container.
- In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.
Nutrition Facts : Calories 192, Fat 8.4, SaturatedFat 3.8, Cholesterol 71.9, Sodium 498.1, Carbohydrate 16.9, Fiber 1.7, Sugar 7.9, Protein 12.7
BRIE-LEEK TARTLETS
Make and share this Brie-Leek Tartlets recipe from Food.com.
Provided by KadesMom
Categories < 30 Mins
Time 30m
Yield 15 appetizers
Number Of Ingredients 9
Steps:
- In a small skillet, saute leek and garlic in butter until tender.
- Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
- Place tart shells on a baking sheet.
- Slice cheese into 15 pieces; place one piece in each tart shell.
- Top each with 1 1/2 tsp leek mixture.
- Bake at 350 degrees for 6-8 minutes or until heated through.
- Refrigerate leftovers.
Nutrition Facts : Calories 64.3, Fat 6.3, SaturatedFat 4, Cholesterol 20.8, Sodium 54.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 1.1
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