Paula Deens Breakfast Strata Food

CHEESE AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
• Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
• Preheat the oven to 350 °F.
• Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

PAULA DEEN'S BREAKFAST STRATA

Steps:

• Lightly grease a 13x9x2-inch baking dish.
• In a medium skillet over medium heat, melt butter. Add onion and cook over medium-high heat for 4 to 5 minutes, or until tender; set aside. Spread English muffins with cream cheese. Layer English muffins, Canadian bacon, tomatoes, red peppers, 2 cups cheese, and onion into prepared baking dish. In a medium bowl, whisk together eggs, milk, chives, salt and pepper. Pour over layers. Cover and chill for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Sprinkle evenly with remaining 2 cups cheese. Bake uncovered for 1 hour, or until a knife inserted near the center comes out clean. Garnish with fresh tomato slices and fresh parsley, if desired.

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

PAULA DEENS "OVERNIGHT FRENCH TOAST"

Steps:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Prepare the Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• Serve with maple syrup.