Caramalized Onion Bacon Cheese And Kale Strata Recipes

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CARAMELIZED ONION AND CANADIAN BACON STRATA



Caramelized Onion and Canadian Bacon Strata image

Make and share this Caramelized Onion and Canadian Bacon Strata recipe from Food.com.

Provided by Mimi Bobeck

Categories     Pork

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon butter
1 1/2 cups vertically sliced onions
1 1/3 cups finely chopped red bell peppers
3/4 cup chopped Canadian bacon
6 cups sourdough bread, cut into 1 inch cubes (about 12 ounces)
cooking spray
2 cups 1% low-fat milk
1 1/2 tablespoons spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 large egg whites
2 large eggs
1 cup shredded swiss cheese (4 ounces)

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add onion, and sauté 4 minutes.
  • Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
  • Add bell pepper; cook for 1 minute.
  • Remove from heat; stir in bacon.
  • Arrange 3 cups bread in an 11x7-inch baking dish coated with cooking spray; top with half of onion mixture.
  • Repeat layer with remaining bread and onion mixture.
  • Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
  • Pour egg mixture over bread mixture, and top with the cheese.
  • Cover and refrigerate at least 8 hours or overnight.
  • Preheat oven to 375°F­.
  • Let the casserole stand 30 minutes at room temperature.
  • Uncover and bake at 375°F­ for 40 minutes or until golden brown.
  • Let stand 5 minutes before serving.

KALE WITH CARAMELIZED ONIONS AND GARLIC



Kale With Caramelized Onions and Garlic image

Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

  • Heat oil in large pan.
  • Add chopped onions and garlic.
  • Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  • Add torn kale.
  • Toss with onions and garlic.
  • Cook until kale is wilted.
  • Sprinkle with a tiny bit of balsamic vinegar if desired.
  • (Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

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.

CARAMALIZED ONION, BACON, CHEESE, AND KALE STRATA



Caramalized Onion, Bacon, Cheese, and Kale Strata image

This was a terrible winter in New England and I got through it by playing in the kitchen and indulging in comfort food. Here's one of my favorite new creations, perfect for breakfast, lunch, dinner or snacking.

Provided by Linda Dalton

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 13

6 slice bacon chopped
1 Tbsp olive oil
2 medium onions, chopped
1/2 c fontina cheese shredded
1/2 c gorgonzola cheese, crumbled
3/4 c baby kale, chopped
8 slice hearty white or italian bread cut into 1" cubes
4 large eggs
1-3/4 c fat free half and half
1 Tbsp dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp unsalted butter, melted

Steps:

  • 1. Sauté bacon in a large pan. When just about crisp, remove from pan and drain on paper towel. Save 1 T of bacon fat and place back in pan and add 1 T of olive oil.
  • 2. Add your onions and cook on low heat for at least 20-30 minutes. Add a little salt and pepper if you like (optional). While onions are caramelizing, shred your Fontina cheese and crumble the Gorganzola. Now chop your baby kale, slice your bread, melt butter and prepare your egg custard. In mixing bowl or large measuring cup mix eggs, milk, mustard, salt, pepper and cooled melted butter.
  • 3. Prepare an 8" x 8' baking dish with cooking spray and place in half of the sliced/cubed bread. Top with your cooked bacon, caramelized onions, cheese and kale.
  • 4. Now top with the rest of the sliced/cubed bread and add the egg custard. Cover with plastic wrap and let sit for about an hour.
  • 5. Pre heat oven to 325 degrees. If you're feeling decadent, add a bit more cheese to the top. Bake uncovered for 50-55 minutes, rotating pan after 30 minutes to ensure even browning.

BACON AND KALE STRATA WITH SUNDRIED TOMATOES



Bacon and Kale Strata with Sundried Tomatoes image

This cheese and bread casserole is filled with bacon, kale and sundried tomatoes.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature, for buttering the baking dish
10 slices thick-cut bacon, finely chopped
1 bunch Tuscan kale, tough stem removed and leaves chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Monterey jack cheese
1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large cold 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 about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
  • Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard 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 of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.

BACON, CHEESE, AND CARAMELIZED ONION QUICHE



Bacon, Cheese, and Caramelized Onion Quiche image

My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.

Provided by Karen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 2h25m

Yield 8

Number Of Ingredients 11

4 slices bacon
1 (9 inch) unbaked pie crust
¼ cup butter
1 medium onion, finely chopped
1 egg, beaten
2 eggs
1 ¼ cups sour cream
¼ cup cream cheese, softened
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
  • Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
  • Bake crust in the preheated oven on the middle rack for 15 minutes.
  • Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
  • Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
  • Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
  • Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
  • Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g

GRANDMA'S ANYTHING GOES STRATA



Grandma's Anything Goes Strata image

Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Butter or nonstick cooking spray, for greasing pan
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
Pinch of ground nutmeg
Pinch of cayenne pepper
Kosher salt
1/2 teaspoon freshly ground black pepper
3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
  • Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
  • Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

CARAMELIZED ONION AND BREAKFAST SAUSAGE STRATA



Caramelized Onion and Breakfast Sausage Strata image

Use Muenster cheese and sourdough to make this sausage-and-onion strata rich and flavorful.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
12 ounces breakfast sausage, casing removed
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 sourdough bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Muenster cheese

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 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 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 Muenster cheese, followed by the sausage-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 Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES



Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes image

Provided by Bobby Flay

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
  • Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
  • Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
  • Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

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