Bacon And Kale Strata With Sundried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON, CHEESE AND TOMATO STRATA



Bacon, Cheese and Tomato Strata image

Hosting a brunch is a breeze when you make a do-ahead egg bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h15m

Yield 12

Number Of Ingredients 9

7 cups lightly packed 1-inch cubes French bread (8 oz)
2 cups shredded Cheddar cheese (8 oz)
2 cups chopped roma (plum) tomatoes (6 medium)
6 eggs
1 1/2 cups milk
1 teaspoon Dijon mustard
1 teaspoon dried basil leaves
1/2 teaspoon salt
6 slices bacon

Steps:

  • Spray 13x9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
  • In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
  • Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g

SAUTéED KALE WITH ONION AND BACON



Sautéed Kale with Onion and Bacon image

Gina: Some Southern greens benefit from long, slow cooking, but kale is best prepared as a speedy sauté. Shredding the kale allows it to cook even faster, keeping its bright color and abundant nutrients (calcium, vitamins A and C) intact. Adding bacon, onion, and the unexpected flavor of smoked Spanish paprika creates a spectacular side dish that just might steal the show from the main course. For a quick, satisfying dinner, you could also toss this sauté with whole-wheat pasta, and finish the dish with toasted pine nuts and grated Parmesan cheese.

Yield serves 8

Number Of Ingredients 11

2 1/2 pounds (about 4 bunches) kale, tough stems and center ribs cut off and discarded
2 tablespoons olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
Generous pinch crushed red-pepper flakes
1/4 teaspoon smoked Spanish paprika
1 cup Chicken Stock (page 28) or water
2 teaspoons sherry-wine vinegar
Kosher salt
Freshly ground black pepper

Steps:

  • Stack a few kale leaves and roll them lengthwise into a cigar shape. Cut the leaves crosswise into 1/4 inch wide strips with a sharp knife. Repeat with the remaining kale leaves. (See note.)
  • Heat the olive oil in a wide 6 to 8 quart pot over moderate heat. Add the bacon, and cook, stirring occasionally, until browned but still soft, then use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Pour off and discard all but 3 tablespoons of oil and fat from the pot, and then add the onion, garlic, and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes. Add the kale, bacon, and smoked paprika to the pot, and cook, turning with tongs, until the kale is wilted and bright green, about 1 minute. Add the stock or water and simmer, partially covered, until the leaves are just tender, 6 to 10 minutes. Add the vinegar, and toss to combine; taste for seasonings, and add salt, pepper, or more vinegar as desired.

BACON AND ONION STRATA



Bacon and Onion Strata image

Load this savory bacon-challah strata with Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 9

1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
10 slices thick-cut bacon, finely chopped
1 large onion, thinly sliced
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
Kosher salt and freshly ground black pepper
One 12-ounce loaf challah bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
  • Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and 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, followed by the bacon-onion mixture. 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. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CHEESE STRATA WITH HAM AND TOMATOES



Cheese Strata with Ham and Tomatoes image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 18

1 teaspoon plus 1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil (optional)
Fresh herb sprigs, like thyme, rosemary, or sage (optional)

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

More about "bacon and kale strata with sundried tomatoes recipes"

20 BEST STRATA RECIPES TO MAKE FOR BRUNCH - INSANELY GOOD
20-best-strata-recipes-to-make-for-brunch-insanely-good image

From insanelygoodrecipes.com
  • Fluffy Strata. A simple breakfast casserole is one every chef has on hand. This easy and delicious strata is sure to bring smiles to the table. Combine ingredients in a casserole dish and refrigerate overnight before baking.
  • Spinach and Cheese Strata. If you like warm spinach dip, this strata is for you! With loads of cheese, spinach, and bread all in one dish, it certainly hits the spot.
  • Cheese and Bacon Strata Cake. If the name doesn’t sway you, I’m not sure what else to say! WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox.
  • Kale, Swiss, and Mushroom Strata. This recipe has so much flavor and is loaded with veggies for clean eaters. As the name suggests, you add ample amounts of mushrooms, kale, and swiss cheese.
  • Garlic and Steak Strata. After growing up with steak and eggs being a bougie breakfast, this strata has my heart. Of course, you can’t go wrong with loads of lean protein, but bread doesn’t hurt!


SUN-DRIED TOMATO BASIL BREAKFAST CASSEROLE (STRATA)
May 17, 2020 Generously spray a 11x8 casserole or 10 inch square dish with cooking spray. Add ½ the bread to the dish, along with ¾ cup of shredded cheese and crumbled sausage or pepperoni (if using) followed by the remaining …
From littlespicejar.com


VEGETARIAN CHEESE STRATA - THE ENDLESS MEAL
Mar 15, 2023 Either bake right away or refrigerate the strata for up to 1 day. 8 large eggs, 2 cups milk, 3 tablespoon dijon mustard. If you have refrigerated the strata remove it from the fridge. Preheat the oven to 350 degrees. Bake the …
From theendlessmeal.com


INA GARTEN'S BREAKFAST STRATA - TABLE FOR SEVEN
Oct 15, 2024 Remove from the heat. Spoon the spinach mixture over the bread/bacon and top with the cheese. In a large mixing bowl, combine the eggs, milk, salt, ground mustard, and pepper. Distribute equally over the cheese. …
From ourtableforseven.com


BACON AND KALE STRATA WITH SUNDRIED TOMATOES RECIPES
In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large …
From tfrecipes.com


PENNE WITH SUN-DRIED TOMATOES AND TUSCAN KALE
Jan 2, 2023 Heat the olive oil in a large high-sided skillet over medium heat. Add the olive oil, shallot, and garlic, and cook until the shallot is tender. Add the butter, red pepper flakes, and …
From eatmediterraneanfood.com


KALE AND SUN-DRIED TOMATO STRATA | STORIES | PBS FOOD
Dec 18, 2014 In this strata recipe (basically, a savory bread pudding), kale is paired with sun-dried tomatoes in a rich eggy batter with toasted bread chunks, grated Gruyère and …
From pbs.org


WILTED KALE WITH BACON AND TOMATOES | READY SET EAT
Melt Parkay in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Add kale; stir to combine. Add undrained tomatoes, water, garlic salt and pepper; stir gently. Cover; cook 10 to 15 minutes or until kale is …
From readyseteat.com


CHEESE & BACON STRATA CAKE – BREAKFAST CASSEROLE!
Oct 23, 2020 Add all but 2 tbsp of bacon (reserve some for topping just before baking), cook until lightly browned. Remove from the pan and drain on a paper towel. Whisk eggs and milk: Whisk the eggs, milk, salt and pepper in a large …
From recipetineats.com


BACON AND KALE STRATA WITH SUNDRIED TOMATOES
10 slices thick-cut bacon, finely chopped; 1 bunch Tuscan kale, tough stem removed and leaves chopped; 1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped; One 12-ounce loaf semolina bread, crusts removed, …
From punchfork.com


KALE STRATA RECIPE - SARAH BOLLA - FOOD & WINE
Sep 1, 2014 Preheat the oven to 350°. Grease or line an 8-inch baking dish with parchment paper and set aside. Rinse kale and add to a pot over medium heat with 1/4 cup of water. Cover, and cook until kale ...
From foodandwine.com


SUN-DRIED TOMATO AND SAUSAGE STRATA
Jun 2, 2021 In a skillet over medium-high heat, brown the sausage. Add onions, garlic and mushrooms; cook, stirring until soft. Stir in the sun-dried tomatoes. Remove from heat, let cool …
From ladonnarose.com


STRATA RECIPE WITH SUN-DRIED TOMATO, BASIL AND FETA
May 7, 2019 Preheat oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease a 10-inch round baking dish. Whisk eggs, milk, half and half, oregano, cayenne pepper (if using), and salt and pepper in …
From gratefulgrazer.com


TUSCAN RIBOLLITA INSPIRED BACON SOUP RECIPE | HELLOFRESH
1. a) Preheat your oven to 240°C/220°C fan/gas mark 9. b) Chop the sweet potatoes into 2cm chunks (no need to peel). c) Put the sweet potato chunks onto a large baking tray. Drizzle with …
From hellofresh.co.uk


KALE AND MUSHROOM STRATA RECIPE | CRATE & BARREL CANADA
Transfer to a large mixing bowl and add the bread, basil, sun-dried tomatoes, cheddar (reserve 1/2 cup for the top) and Parmesan cheese. Toss well to combine. Toss well to combine. In a …
From crateandbarrel.ca


BEANS AND GREENS RECIPE - THE RECIPE MASTER
2 days ago Directions. Heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes. Sauté until fragrant and softened, about 3-4 minutes. Stir in the chopped …
From therecipemaster.com


BACON, CHEESE, AND KALE STRATA RECIPE - SERIOUS EATS
Jan 31, 2022 Grease an 8-inch square ceramic or anodized aluminum baking dish (see note) with butter. Using a slotted spoon, add half of the soaked bread to the prepared baking dish, …
From seriouseats.com


Related Search