Carries Brunch Seafood Strata 12 Servings Recipes

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BRUNCH STRATA



Brunch Strata image

Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it's easy to cut into neat squares. Make sure you bring the recipe-everyone will want it! -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 14

1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 large eggs, lightly beaten
4 cups cubed day-old bread
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 299 calories, Fat 22g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

BRUNCH SEAFOOD STRATA



Brunch Seafood Strata image

You can substitute crab-flavored fish pieces, flaked, for the cooked shrimp and crab in this delicious strata.

Provided by Allrecipes Member

Time 9h35m

Yield 12

Number Of Ingredients 15

nonstick cooking spray
¼ cup margarine or butter
6 leeks leeks, sliced (white part only)
8 (8 inch) flour tortillas
8 ounces cooked, peeled and deveined shrimp
8 ounces flaked cooked crabmeat
1 ½ cups shredded Swiss cheese
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh dill
6 large eggs eggs
3 cups milk
2 tablespoons all-purpose flour
½ teaspoon pepper
additional cooked, peeled and deveined shrimp (optional)
fresh dill (optional)

Steps:

  • Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.
  • In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight.
  • Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired.

Nutrition Facts : Calories 353.7 calories, Carbohydrate 30 g, Cholesterol 158.9 mg, Fat 15.7 g, Fiber 2 g, Protein 22.8 g, SaturatedFat 6.2 g, Sodium 451.7 mg, Sugar 5.1 g

BRUNCH STRATA BAKE RECIPE BY TASTY



Brunch Strata Bake Recipe by Tasty image

Here's what you need: eggs, milk, salt, pepper, crusty baguette, cubed ham, spinach, shredded cheese

Provided by Tasty

Categories     Breakfast

Yield 10 servings

Number Of Ingredients 8

6 eggs
2 ½ cups milk
2 teaspoons salt
2 teaspoons pepper
6 cups crusty baguette, cubed
1 cup cubed ham
1 cup spinach, cooked and drained
1 cup shredded cheese

Steps:

  • Whisk together eggs, milk and salt and pepper. Add the cubed crusty bread, stir and let the bread soak up all the egg mix.
  • Oil a 9x13-inch (23x33 cm) pan, put down ½ of the soaked bread, add ham, spinach and cheese.
  • Top with the rest of the bread. If you need to, pat down the strata with your spoon or spatula. Sprinkle more cheese over the top.
  • Bake in preheated oven at 350°F (177°C) for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 377 calories, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 21 grams, Sugar 7 grams

SAVORY STRATA



Savory Strata image

Provided by Molly O'Neill

Categories     brunch, dinner, weekday, casseroles, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

3 2/3 cups milk
5 eggs, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon freshly grated nutmeg
2 tablespoons olive oil
2 medium leeks (white and light green part) sliced thin
1 1/2 cups ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons finely chopped chives
1 teaspoon plus 2 tablespoons unsalted butter, room temperature
18 slices two- or three-day-old sliced white or whole wheat bread
8 ounces sharp white cheddar cheese, grated

Steps:

  • Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
  • Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
  • Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
  • Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
  • Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
  • Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams

EASY BREAKFAST STRATA



Easy Breakfast Strata image

We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) herb or cheese bakery bread, cubed
1 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1 teaspoon ground mustard
2 cups 2% milk

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°.

Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

BRUNCH STRATA



Brunch Strata image

Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to a breakfast or lunch buffet and cuts easily, too. Enough for a crowd or cut the recipe in halve as this recipe makes 2 casseroles(8 servings each).

Provided by Barb G.

Categories     Breakfast

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 14

3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cooked ham
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
2 garlic cloves, minced
1/3 cup olive oil
2 (8 ounce) packages cream cheese, softened
1/2 cup half-and-half cream
12 eggs
4 cups day-old bread
3 cups shredded cheddar cheese (12 ounces)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers, and garlic in olive oil until vegetables are tender; drain and pat dry; and set aside.
  • In a large mixing bowl; beat cream cheese and cream until smooth; beat in eggs.
  • Stir in bread, cheese, salt, pepper and vegetable mixture.
  • Pour into TWO (2) greased 11-inch x 7-inch x 2-inch baking dishes.
  • Bake, uncovered at 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean.
  • Let stand 10 minutes before serving.
  • Note: Vegetables & ham can be prepared the day before, also cream cheese, cream & eggs, refrigerate; Then put together before baking.

Nutrition Facts : Calories 378.1, Fat 29.2, SaturatedFat 13.5, Cholesterol 211.7, Sodium 495.8, Carbohydrate 11.1, Fiber 1.1, Sugar 3.5, Protein 18.3

CARRIE'S BRUNCH SEAFOOD STRATA (12 SERVINGS)



CARRIE'S BRUNCH SEAFOOD STRATA (12 SERVINGS) image

Categories     Shellfish     Brunch

Number Of Ingredients 15

Nonstick cooking spray
1/4 cup margarine or butter
6 leeks , sliced (white part only)
8 8-inch flour tortillas or spinach tortillas
8 ounces cooked, peeled and deveined shrimp
8 ounces flaked cooked crabmeat (1 cup)
1-1/2 cups shredded Swiss cheese (6 ounces)
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed
6 eggs
3 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
Additional cooked, peeled and deveined shrimp (optional)
Fresh dill (optional)

Steps:

  • Directions Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings. Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed.

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