Easy Ranch 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°.

EASY RANCH BREAKFAST STRATA

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half the bread cubes, bacon and cheese. Repeat layers of bread, bacon and cheese.
• In a large bowl, beat the eggs; add the milk and seasoning mix. Pour over the ingredients in the baking dish. Let sit for at least 20 minutes, or cover and chill overnight.
• Preheat the oven to 375°F. If leaving overnight, remove from refrigerator 30 minutes before baking.
• Bake, covered, for 20 minutes. Remove cover and continue to bake for about 20-30 minutes or until a knife inserted near the center comes out clean.

EASY STRATA AND VARIATIONS

Steps:

• 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.

BUTTERNUT SQUASH AND KALE STRATA

Steps:

• Heat your oven to 400 degrees F.
• Toss the butternut squash onto a large sheet pan along with the garlic cloves and onion. Drizzle with the olive oil, season with salt and pepper and toss well to combine. Roast, stirring once halfway through cooking, until tender and caramelized, 25 to 30 minutes.
• Lightly grease a 9-by-13-inch (3- to 3 1/2-liter) casserole dish with nonstick cooking spray.
• In a large bowl, beat together the eggs then whisk in the milk and/or cream, mustard, smoked paprika, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. Squeeze the roasted garlic from its skins, mash with a fork into a paste and whisk into the egg mixture.
• Cut the bread into 1-inch cubes and scatter half into the prepared casserole dish followed by half of the kale, half the herbs and half of the roasted squash and onions. Repeat these layers with the remaining bread, kale, herbs and roasted veg, then pour over the egg mixture. Scatter the grated cheese overtop and cover with a lightly greased piece of aluminum foil. Set aside for at least 30 minutes.
• Heat your oven to 350 degrees F. Bake the covered strata for 25 minutes then carefully remove the foil and continue to bake until puffed, golden brown and the center is set, for another 25 minutes. Allow it to sit for 10 minutes before serving.

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.

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.