EASY SAUSAGE STRATA
This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.
Provided by LISAJANI
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 10h
Yield 8
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
- Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g
ITALIAN SAUSAGE AND PEPPER STRATA
Bake up breakfast, lunch or dinner with this cheesy, eggy sausage-and-pepper casserole.
Provided by Food Network Kitchen
Time 1h50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
- Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
- Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
VEGETABLE STRATA
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
VEGGIE-PACKED STRATA
Steps:
- In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
VEGETABLE STRATA
Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
- Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the 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 Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
EASY STRATA AND VARIATIONS
Make one recipe and then give variations in notes.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
- Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
- Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
- Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
CHEESE SAUSAGE STRATA
Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
CHEDDAR, VEGETABLE AND SAUSAGE STRATA
Categories Vegetable Breakfast Brunch Bake Quick & Easy Sausage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 generous servings
Number Of Ingredients 12
Steps:
- Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
- Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.
VEGGIE AND SAUSAGE STRATA
This is a great dish to serve for brunch or even for a comforting dinner. Do plan ahead though, because this dish does have to be refrigerated over night. NOTE: Prep time does not include over night refrigeration or 30 minute rest time prior to baking.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 2h10m
Yield 1 Strata, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage, onion and bell pepper over medium heat until meat is no longer pink; drain.
- In large bowl, whisk eggs, milk, slat pepper and mustard.
- Stir in remaining ingredients.
- Transfer to a greased 9x13" pan; cover and refrigerate over night.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees 40 minutes.
- Uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 714.5, Fat 49.4, SaturatedFat 21.7, Cholesterol 268.2, Sodium 1554.5, Carbohydrate 33.6, Fiber 5.9, Sugar 3.6, Protein 36
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