Shirley Moms Cheese Strata Food

PROSCIUTTO FETA CHEESE STRATA

Steps:

• Line bottom of 13x9x2" glass baking dish completely with 1 layer of bread, cutting some to fit.
• Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta cheese and 1/2 provolone over the ham.
• Sprinkle with 1/2 green onions and basil. Top with 2nd layer of bread and repeat.
• Cut crusts into cubes and sprinkle on top.
• Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.
• Pour egg mixture over strata; press down on bread with spatula.
• Drizzle melted butter over strata. Cover and refrigerate overnight.
• Preheat oven to 350°F
• Uncover strata and let stand at room temperature 30 minutes.
• Bake until center is set, about 1 hour. Remove from oven.
• Preheat broiler and place strata under about 30 seconds, until top is golden.
• Cut into large squares and serve.

CLASSIC CHEESE STRATA

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.

CHEESE STRATA

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.

MOM'S FAVORITE CHEESE STRATA

Steps:

• Lightly grease casserole.
• Cut 3 slices of bread into 3 strips each. Fit into casserole. Sprinkle with salt, pepper and 1/3 of the onion.
• Add 1/3 of the cheese. Repeat layers two more times.
• Beat eggs, add milk, Worcestershire sauce and mustard. Pour over bread mixture.
• Allow to set in the refrigerator overnight.
• Take out 2 hours before baking.
• Preheat oven to 325 degrees Fahrenheit, then bake for 50 minutes.

MEDITERRANEAN CHEESE STRATA

Steps:

• Preheat oven to 180 degC.
• Lightly butter 24cm pie plate.
• Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
• Cut them in half.
• Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
• Add the bread and stir until moistened.
• Transfer the mixture to the prepared pie dish.
• Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
• Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
• Cut the strata into wedges.
• Serve with a salad of mesclun mix.

SPINACH AND CHEESE STRATA

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
• Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
• Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
• Sprinkle with one third of each cheese.
• Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
• Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F.
• Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
• Let stand 5 minutes before serving.
• note: Strata can be chilled up to 1 day.
• Let stand at room temperature 30 minutes before baking.

HAM AND CHEESE STRATA

Steps:

• Place 6 slices of the bread in a 13"x9" inch baking pan or dish.
• Top with 6 cheese slices, half of the onions, and half of the ham.
• Top with 6 slices of bread, 6 slices of cheese and remaining onions and ham.
• Top with 6 slices of bread.
• Combine eggs, milk and seasonings.
• Pour over the strata, cover with plastic wrap and refrigerate for 6 hours or overnight.
• Bake at 300° for 1 1/2 hours.
• Top each cheese stack with a tomato slice during the last 20 minutes in the oven.

SPINACH, ROASTED PEPPER AND CHEESE STRATA

Steps:

• Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized.
• Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper.
• Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta.
• In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes.
• Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day.
• Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.

CHICKEN CHEESE STRATA

Steps:

• Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm., In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese., Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

OVERNIGHT EGG & CHEESE STRATA

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.