Denver Strata Recipes

BAKED DENVER STRATA

Baked Denver Strata image

This strata has all the traditional flavors of a Denver omelet, but with Provolone cheese, too.Unknown source

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 12

Ingredients

- 6 english muffins, split and quartered
- 9 eggs
- 1 cup milk
- 1 can diced green chile peppers, drained, 4.5 oz
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 cup diced cooked ham, about 5 oz
- 4 green onions, finely chopped, ½ cup
- 1 can sliced pitted ripe olives, drained, 2.5 oz
- 1 jar roasted red sweet peppers, drained and cut into strips, 7 oz
- 1 ½ cups shredded provolone cheese, 6 oz
- ½ cup shredded cheddar cheese, 2 oz

Steps:

Arrange muffin quarters in single layer in greased 3 quart rectangular baking dish; set aside
Preheat oven to 350. In large bowl, beat together eggs, milk, chile peppers, salt and black pepper with rotary beater or whisk til well mixed. Pour egg mixture over muffin quarters; sprinkle with ham, green onions and olives. Top with roasted sweet peppers, provolone cheese and cheddar cheese.
Bake, uncovered, about 35 minutes til a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 10 to 12 servings
To make ahead, prepare as directed except do not preheat oven; cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Cover dish with foil. Bake, uncovered in 350 oven about 45 minutes.

DENVER STRATA

Denver Strata image

From a Better Homes & Garden Comfort Food magazine. This is the first strata recipe I've seen that you can bake without a night in the fridge, and I think it has everything to do with the cratered texture of English muffins: it really holds the custard effectively. As usual, I opted for more ham, and more cheese. This dish could benefit from some fresh spinach (and really, what wouldn't?) or fresh broccoli fleurets as a pre-cheese layer. Really nice.

Provided by HopeJohnJP

Categories One Dish Meal

Time 55m

Yield 1 strata, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

6 English muffins, split and quartered
9 eggs
1 cup milk
4 1/2 ounces canned diced green chiles, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked ham, diced (about 5 oz.)
1/2 cup scallion, finely chopped (4)
2 1/2 ounces pitted ripe olives, drained and sliced
1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
1 1/2 cups provolone cheese, shredded (6 oz.)
1/2 cup shredded cheddar cheese (2 oz.)

Steps:

Preheat oven to 350°.
Arrange English muffin quarters in a single layer in a greased 3 quart rectangular baking dish. Set aside.
Whisk eggs, milk, chile peppers, salt, and black pepper until well mixed. Pour egg mixture over muffin quarters. Using tongs or your hands, flip each muffin quarter over several times until all the bread is thoroughly coated with custard and wet.
Sprinkle with ham, green onions, and olives. Top with roasted sweet peppers and cheeses. If desired, cover with plastic wrap and refrigerate up to 24 hours.
Bake, uncovered, about 35 minutes (45 if chilled) or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 471.2, Fat 23.8, SaturatedFat 11, Cholesterol 328.6, Sodium 906.8, Carbohydrate 32.7, Fiber 3.7, Sugar 4.1, Protein 31

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