SUN-DRIED TOMATO, HAM AND CHEESE STRATA
Gruyere, ham and sun-dried tomato mingle with bread and eggs and bake into a slightly puffed and golden-brown casserole.
Provided by Food Network Kitchen
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 10
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
SAUSAGE, CHEESE AND TOMATO STRATA
Looking for a strata recipe? Then check out this turkey, cheese and tomato casserole dish - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 12
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
- In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 165 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g
MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA
Wonderful make-ahead breakfast strata.
Provided by Laura
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h30m
Yield 8
Number Of Ingredients 13
Steps:
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
- Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
- Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
- Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
- Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 30 g, Cholesterol 184.9 mg, Fat 19.6 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 10.2 g, Sodium 711.2 mg, Sugar 5.7 g
CHEESE STRATA WITH HAM AND TOMATOES
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 18
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
FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
- For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
- To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.
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.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 385 milligrams, Sodium 890 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 27 grams
TOMATO, BASIL AND CHEESE STRATA
Make and share this Tomato, Basil and Cheese Strata recipe from Food.com.
Provided by lmkga
Categories Breakfast
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Butter/ grease 9x12 casserole dish.
- Place cubed bread in one layer on bottom of the casserole dish.
- Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole).
- Beat eggs until foamy.
- Add milk, wine, scallions, and seasonings.
- Pour egg mixture over cheese.
- Place remianing shredded cheese,tomato and basil on top of egg mixture.
- Cover and refrigerate overnight.
- Heat oven to 350 degrees.
- Let casserole sit at room temperature for 30 minutes.
- Bake at 350 degreed for one hour.
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.
Provided by Ron Merlin
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6
BACON, TOMATO AND CHEESE STRATA
Make and share this Bacon, Tomato and Cheese Strata recipe from Food.com.
Provided by Miss.Behaven.Jez
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray 8x8-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
- Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
- Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 6 pieces to serve.
Nutrition Facts : Calories 500.9, Fat 34.5, SaturatedFat 15.3, Cholesterol 177.6, Sodium 1038.1, Carbohydrate 25.7, Fiber 1.6, Sugar 2.6, Protein 22.1
CHEESE STRATA
This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less.
Provided by Kaarin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
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