Brendas Crock Pot 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°.

SLOW-COOKER CHEESY BACON STRATA

Steps:

• Whisk eggs, milk and pepper in large bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to egg mixture with all remaining ingredients; mix well.
• Cut 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet. Fold remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. Spray inside of slow cooker with cooking spray. Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to completely moisten toast cubes.
• Cook on LOW 4 hours, sprinkling with reserved cheese for the last 15 min. Cool slightly. Use foil handles to transfer strata from slow cooker to platter; discard foil.

MEXICAN SAUSAGE & CORNBREAD STRATA

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

CROCK POT CHOCOLATE RASPBERRY STRATA

Steps:

• Place half of the bread cubes in a buttered 4 quart crock pot.
• Sprinkle on half of the chocolate chips and raspberries.
• Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
• In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
• Pour evenly over the bread mixture in the cooker.
• Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set. NOTE: do no cook on the low heat setting for a longer time!
• Let stand 5 to 10 minutes before serving.
• Serve with whipped cream on top.

BRENDA'S CROCK POT STRATA

Steps:

• Brown beef with salt and pepper.
• Drain grease.
• While beef is browning, cut whole potatoes, carrots and celery into 1/4" thick slices.
• Layer in crock pot in this order: potatoes, carrots, celery, onion, peas and beef.
• Add salt and pepper between layers as desired.
• Mix tomato soup with water and pour over all.
• Cook on Low setting for 8 hours.
• TIP: Prepare the ingredients the night before and throw them in the crock pot before you leave for work in the morning.
• To keep sliced potatoes from browning in the refrigerator overnight, dip them in a solution of 1 cup water with 1/4 teaspoon cream of tartar.