MUSHROOM, SWISS, & THYME BREAKFAST STRATA WITH OPTIONAL BACON
This fluffy vegetarian strata boasts earthy sauteed mushrooms, nutty Swiss cheese, and fresh thyme, along with a little bacon on top, just for the meat-eaters. You make it the night before, so all you have to do Christmas morning is pop it in the oven!
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 11
Steps:
- In a medium saute pan, heat the olive oil and saute the onion and mushrooms until soft, about 5 - 6 minutes. Set aside.
- In a medium bowl, whisk together the eggs, milk, thyme, salt, and pepper until well-beaten.
- Spray an 8-inch x 8-inch x at least 2-inch deep baking pan/casserole dish with non-stick cooking spray (or grease with butter).
- Lay four bread slices on the bottom of the pan.
- Sprinkle bread with 1/2 of the sauteed vegetables.
- Add 1/2 of the cheese.
- Pour half of the egg mixture over the top.
- Add the remaining four slices of bread in a single layer, then the veggies, then the cheese. Pour the remaining egg mixture over the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate overnight, or for at least three hours.
- In the morning, uncover and bake at 325 degrees for about 50 minutes, until the strata is set (it will no longer jiggle in the middle).
- Let cool for about 10 minutes, then serve.
MUSHROOM, BACON, AND SWISS STRATA
From Cooking Light, reduced-fat ingredients keep this dish on the lighter side. Ideal for overnight guests, this breakfast casserole uses Swiss cheese for lovely mild flavor. Assemble it the night before, and bake in the morning. Note: prep time does not include overnight refrigeration time.
Provided by CaliforniaJan
Categories Breakfast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
- Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
- Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
- Preheat oven to 350°.
- Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 157.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 20.9, Sodium 296.7, Carbohydrate 12, Fiber 1.3, Sugar 8.8, Protein 16.9
MUSHROOM AND CHEESE STRATA
Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.
Provided by Bev I Am
Categories Breakfast
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
- Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
- Remove from heat.
- In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
- In a greased 2-quart square baking dish place half of the bread cubes.
- Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
- Top with the remaining bread cubes.
- In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
- Pour over layers in dish.
- Cover and chill in the refrigerator for 2 to 24 hours.
- Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
- Let stand 10 minutes.
- To serve, cut into squares; garnish with fresh thyme sprigs.
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