Recipes for "strata"

Gather all ingredients

Toss cubed bread, cheese, mushrooms, and bacon together in a large bowl; pour into a 9x13-inch baking dish.

Whisk eggs, half-and-half, and mustard together until smooth; pour evenly over bread mixture.

You can bake the strata straightaway but for better results, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the baking dish; bake strata in the preheated oven until eggs are set and top is golden brown, about 1 hour. Let stand for 10 minutes before serving.

Gather all ingredients.

Lightly grease a 7x11-inch baking dish with cooking spray; set aside.

Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.

Layer bread cubes, cooked sausage, and cheese in the prepared baking dish. Beat together milk, eggs, salt, and mustard in a medium bowl. Pour over bread mixture. Cover and refrigerate for 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C). While the oven is heating, let casserole sit at room temperature for at least 30 minutes before baking.

Bake casserole in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Let casserole stand for 10 minutes before serving.

Enjoy!

Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.

Lightly grease a 9x13-inch baking dish.

Spread butter on inside of each English muffin half; arrange in the prepared baking dish. Top with ½ each sausage, Cheddar cheese, and mozzarella cheese.

Whisk eggs, sour cream, and green chiles together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining ½ each sausage, Cheddar cheese, and mozzarella cheese. Cover strata; chill for 8 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand before serving for 10 minutes.

Coat a 9x13-inch baking dish with cooking spray.

Place ½ raisin bread in the prepared dish; sprinkle cream cheese evenly over top. Top with apples, then top with remaining ½ bread.

Beat half-and-half, eggs, butter, and maple syrup together in a large bowl; pour over bread mixture. Cover with plastic wrap; press down so all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Bake in the preheated oven for 45 minutes. Let stand before serving for 10 minutes.

Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.

Place bread cubes in a large mixing bowl.

Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.

Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.

Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.

Preheat oven to 350 degrees F (175 degrees C).

Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Coat a 9x13-inch baking dish with cooking spray. Place half the bread cubes in the dish; top with 1 ½ cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in dish. Cover, and chill overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake strata in the preheated oven, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.

Meanwhile, prepare the blueberry syrup: Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 ½ cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

Generously grease a 9x13-inch casserole dish.

Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.

Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.

Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook bison sausage and onion over medium heat in an extra-large skillet until bison sausage is brown. Add apple and cook for 5 more minutes. Drain off fat.

Whisk eggs, milk, sage, and pepper in a large bowl.

Place bread cubes in prepared baking dish. Top with bison sausage mixture and the cheese. Gently mix to evenly distribute ingredients. Pour egg mixture over bread mixture.

Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Cut bread into 1-inch cubes, and spread out in a single layer on the work surface; leave uncovered overnight to become stale.

Add olive oil to a skillet set over medium-high heat, and add sausage. Cook, while crumbling with a spatula, for a few minutes, just until the sausage starts to brown. Add onions, a large pinch of salt, black pepper, cayenne, oregano, thyme, and rosemary. Cook, stirring until the onions soften and start to turn translucent.

Transfer the mixture into a bowl, then spoon about 1 tablespoon of rendered sausage fat back into the pan; place pan back over medium-high heat.

Add spinach and cook, tossing with tongs until it’s just barely wilted and bright green. Transfer into a strainer to cool. Squeeze out any excess water, and chop before using. Or, use scissors to snip into small pieces.

Whisk eggs with salt until yolks have been incorporated into the whites.  Whisk in milk and set aside.

Grease a 9x13-inch casserole dish with olive oil. Cover the bottom with a single tight layer of stale bread cubes. Top evenly with about 60% of sausage mixture, layer on 60% of spinach, and then scatter over half the cheese.

Top this with another layer of bread cubes, pressing down lightly with your hands to flatten. Top bread with remaining sausage and spinach. Ladle egg and milk mixture evenly over casserole. Top with the remaining cheese.

Wrap tightly and place in the refrigerator overnight.

Preheat the oven to 350 degrees F (180 degrees C).

Bake strata in the preheated oven until top is lightly browned, and an instant read thermometer inserted into the center reaches 150 degrees F (66 degrees C), about 1 hour 15 minutes.

Let strata rest for 10 to 15 minutes before serving.

Grease an 8-inch square baking dish.

Place apples, butter, brown sugar, 1/2 tablespoon cinnamon, and salt into a skillet over medium heat. Saute until sugar bubbles, about 5 minutes. Set aside.

Place eggs, half-and-half, cream cheese, and remaining cinnamon into a blender and blend until smooth.

Scatter cubed bagels, cooked apples, and pecans in the bottom of the prepared baking dish. Pour egg mixture on top, making sure to submerge bagel cubes. Let sit in the refrigerator 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until no liquid remains, 30 to 40 minutes. Serve hot.

Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.

Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.

Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.

Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

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.