EASY BREAKFAST STRATA
We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
SEAFOOD STRATA WITH PESTO
This is a wonderful recipe that can be prepared ahead of time. Serve with a crisp green salad and lots of hot French bread. Use any combination of crab and shrimp, or just use one of them.
Provided by GRMAKAY
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
- Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
- Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
- Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.
Nutrition Facts : Calories 789.6 calories, Carbohydrate 39.5 g, Cholesterol 309.6 mg, Fat 51.2 g, Fiber 2.7 g, Protein 45.5 g, SaturatedFat 25.4 g, Sodium 1078.4 mg, Sugar 3.5 g
BRUNCH STRATA
Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it's easy to cut into neat squares. Make sure you bring the recipe-everyone will want it! -Arlene Butler, Ogden, Utah
Provided by Taste of Home
Time 1h20m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 299 calories, Fat 22g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
SAVORY STRATA
Provided by Molly O'Neill
Categories brunch, dinner, weekday, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams
CARRIE'S BRUNCH SEAFOOD STRATA (12 SERVINGS)
Steps:
- Directions Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings. Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed.
BRUNCH SEAFOOD STRATA
You can substitute crab-flavored fish pieces, flaked, for the cooked shrimp and crab in this delicious strata.
Provided by Allrecipes Member
Time 9h35m
Yield 12
Number Of Ingredients 15
Steps:
- Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.
- In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight.
- Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 30 g, Cholesterol 158.9 mg, Fat 15.7 g, Fiber 2 g, Protein 22.8 g, SaturatedFat 6.2 g, Sodium 451.7 mg, Sugar 5.1 g
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- In each baking dish layer one-fourth of the tortilla pieces, one-fourth of the leeks, one-fourth of the shrimp and crabmeat, one-fourth of the cheese, and one-fourth of the chopped dill. Repeat layers (each casserole should have two layers of ingredients). In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour half of egg mixture over each strata; cover and refrigerate overnight.
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