Breakfast Strata Recipes

EASY BREAKFAST STRATA

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°.

MOM'S BREAKFAST STRATA

Steps:

• 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.

BREAKFAST STRATA

Steps:

• 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.
• Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.

SPRING BREAKFAST STRATA

Steps:

• In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9-in. baking dish. Cover and refrigerate 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes.

BREAKFAST STRATA

Steps:

• Preheat the oven to 325˚F.
• In a large bowl, whisk together the eggs, milk, salt, and pepper. Fold in the croutons and semihard and semisoft cheeses and set aside.
• In a small skillet, sauté the prosciutto until golden and crisp. Using a slotted spoon, remove the prosciutto from the skillet and let it cool on a plate lined with paper towels. Pour the drippings that remain in the skillet into a 9 × 13-inch baking dish, using a spatula to spread the oil until the dish is lightly coated.
• Add the cooled prosciutto and the green onions and sun-dried tomatoes to the crouton mixture. Gently fold the ingredients until they are evenly distributed. Spoon the mixture into the baking dish and pat it down. (The croutons should form a bumpy surface.) Top with the Parmesan.
• Bake for 35 minutes, rotating the pan after 20 minutes. Bake until the top of the dish is very brown and the middle is springy. Let the strata cool for 10 minutes before serving.
• The strata tastes best the day it is prepared; otherwise, the croutons become soggy.

FRENCH ONION BREAKFAST STRATA

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.

BREAKFAST STRATA

Steps:

• In a skillet, cook bacon until done.
• Remove bacon from skillet, leaving drippings in the pan.
• Add ham and onion to skillet.
• Cook and stir until onion is tender.
• Drain grease from ham and onion.
• In a bowl, combine bacon, ham, and onion.
• In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
• Top with all of the bacon mixture.
• Repeat another layer of bread, potatoes, and cheese.
• In a bowl, beat the eggs.
• Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
• Pour over all in the baking dish.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

OVERNIGHT MEXICAN BREAKFAST STRATA

Steps:

• Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
• Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
• Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.