Artichoke And Ham Strata Recipes
HAM 'N' CHEESE STRATA
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.
CREST CAFE GORGONZOLA, ARTICHOKE AND HAM STRATA
This is a great breakfast/brunch casserole that is lovely for a Mother's Day brunch, New Year's Day Brunch, or other gathering. Serve with fresh fruit and your favorite beverage. Easily made ahead--just assemble the night before and refrigerate overnight. In the morning just pop into the oven and bake for about 1 hour plus a few minutes more, until hot. From the local paper.
Provided by BecR2400
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-by-13-inch baking pan.
- In a large bowl, whisk together milk and oil.
- Add bread cubes and let sit for 10 to 15 minutes, until bread has absorbed most or all of the liquid.
- In another bowl, whisk together heavy cream, eggs, salt and pepper.
- Add the gorgonzola.
- In a single layer, place half of the soaked bred cubes into baking pan.
- Top with half of the ham, half of the artichoke hearts and half of the Jack and parmesan cheeses.
- Repeat the layering.
- Pour the cream and egg mixture over the layers.
- Lightly sprinkle the top of the casserole with grated parmesan cheese.
- Bake, uncovered, for 1 hour or until set.
Nutrition Facts : Calories 648, Fat 51, SaturatedFat 26.9, Cholesterol 277, Sodium 2087.2, Carbohydrate 13.2, Fiber 3.5, Sugar 4.5, Protein 35.9
ARTICHOKE AND HAM STRATA
Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge.
Provided by VNess
Categories Breakfast
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
- Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
- Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
- Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
Nutrition Facts : Calories 275.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 127.5, Sodium 874.4, Carbohydrate 27.9, Fiber 4.6, Sugar 8.6, Protein 22.4
GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA
Categories Egg Breakfast Brunch Bake Kid-Friendly Goat Cheese Ham Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
- Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
- Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
- Bake uncovered until firm in center and brown around edges, about 1 hour.
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5/5 (2)Calories 379 per servingServings 8
- Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
- Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
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- Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
- Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
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- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
- Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
- Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
SPINACH ARTICHOKE STRATA (MAKE-AHEAD) - COOKING FOR MY SOUL
From cookingformysoul.com
Cuisine American, ItalianCategory BreakfastServings 8Total Time 3 hrs 50 mins
- In a large skillet, heat some olive oil over medium heat and cook the spinach for a few minutes until reduced (you may do this in parts). Transfer to a plate and let it cool down slightly. Remove excess moisture by squeezing the spinach with your hands and patting dry with paper towel.
- In the same skillet, heat about 2 tablespoons of olive oil over medium heat. Add the sliced onions on a single layer and cook for about 10 minutes, stirring occasionally, until softened and caramelized. Heat some more olive oil and add the garlic. Cook another 1-2 minutes until fragrant. Season with salt and pepper to taste. Set aside.
- In a large bowl, evenly toss the cubed bread, artichoke hearts, cheeses, the prepared spinach, and the caramelized onion and garlic mixture. Transfer to a lightly greased 9x13 baking pan. Set aside.
- In a medium bowl, whisk the eggs, half and half, 1 1/2 teaspoons salt, and the 1/4 teaspoon ground black pepper. Pour this egg mixture evenly over the prepared bread mixture, even through the corners and edges. Cover with foil and refrigerate for at least 2 hours or overnight.
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- Meanwhile, in a large bowl, combine 2 cups of the milk with the cubed bread. Set aside and let stand until the liquid has absorbed, about 10 minutes.
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From midwestliving.com
4/5 (1)Calories 693 per servingTotal Time 3 hrs 40 mins
- Grease a 3-quart rectangular baking dish; set aside. In a very large bowl combine milk and olive oil. Add bread cubes and stir to coat. Let stand 10 minutes.
- In a large bowl whisk together eggs, half-and-half, garlic, herbs de Provence, pepper, nutmeg, sage, and thyme. Whisk in goat cheese until combined; set aside.
- Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half of the ham, artichoke hearts, and cheeses. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
- Uncover and bake in a 350 degree F oven for 1 hour or until set in the center and edges are browned. Let stand 10 minutes before serving. Makes 8 to 10 servings.
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