Egg Tomato Strata Recipe By Tasty

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TOMATO AND CHEESE STRATA



Tomato and Cheese Strata image

This is a great make-ahead dish for supper or brunch. It's delicious! People who try it always ask for the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4-6 servings.

Number Of Ingredients 7

10 slices white bread
4 medium tomatoes, sliced 1/2 inch thick
1 cup shredded cheddar cheese
4 green onions, thinly sliced
4 large eggs
2 cups whole milk
1/2 teaspoon salt

Steps:

  • Line a greased 8-in. square baking dish with four bread slices. Layer with half of the tomatoes, cheese and onions. Top with remaining bread (slices will overlap). Layer with remaining tomatoes, cheese and onions., In a small bowl, whisk the eggs, milk and salt. Pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

EGG & TOMATO STRATA RECIPE BY TASTY



Egg & Tomato Strata Recipe by Tasty image

Here's what you need: large eggs, 2% milk, kosher salt, sprouted grain bread, cherry tomatoes, chickpeas, fresh basil leaf, goat cheese, extra virgin olive oil

Provided by Tasty

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 9

10 large eggs
½ cup 2% milk
1 teaspoon kosher salt
4 slices sprouted grain bread, cut in rough 1-inch (2 cm) squares
1 pt cherry tomatoes, halved
15 oz chickpeas, 1 can, rinsed and drained
¼ cup fresh basil leaf, roughly chopped
4 oz goat cheese, crumbled
1 tablespoon extra virgin olive oil

Steps:

  • In a large mixing bowl, whisk together the eggs, milk, and salt.
  • Add the bread and toss so that all of the bread is saturated with liquid.
  • Refrigerate the mixture and let it sit for at least 2 hours and up to overnight.
  • Take the egg and bread mixture out of the fridge and add the tomatoes, chickpeas, basil, and goat cheese to the mixing bowl. Toss everything together to thoroughly combine.
  • When you're ready to bake the strata, preheat the oven to 375°F (190°C).
  • Heat olive oil in a large, oven-safe skillet over medium heat. Swirl the oil to coat the bottom and at least an inch (2 cm) up the sides.
  • Pour the combined ingredients into the skillet, then use a spatula to spread everything evenly over the skillet, pressing the bread into a flat, even layer.
  • Bake the strata in the preheated oven until the eggs are completely set and the edges are golden brown, 35 to 40 minutes.
  • Take the strata out of the oven and let it sit in the pan for at least 15 minutes.
  • Flip the cooled strata out of the pan and onto a cutting board, then slice it into four portions.
  • Eat immediately, or let the strata cool completely before storing in an airtight container in the fridge.
  • Note: To reheat the strata: Microwave for 1 minute on high, or reheat in a 375°F (190°C) oven for 5 minutes, just to heat through.
  • Enjoy!

Nutrition Facts : Calories 570 calories, Carbohydrate 37 grams, Fat 30 grams, Fiber 10 grams, Protein 37 grams, Sugar 10 grams

TOMATO AND EGG WITH RICE



Tomato and Egg with Rice image

Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don't use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that's watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 teaspoons neutral oil, such as canola
1 teaspoon finely grated ginger
1 scallion, thinly sliced (white and green parts separated)
2 pounds plum tomatoes (6 to 8 medium), cored and cut into 2-inch chunks
1 tablespoon Shaoxing wine
1 teaspoon sugar
1/8 teaspoon ground white pepper
Kosher salt
2 teaspoons cornstarch
5 large eggs, beaten
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice

Steps:

  • Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
  • Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
  • Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.

MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA



Make-Ahead Cheddar, Bacon, and Tomato Strata image

Wonderful make-ahead breakfast strata.

Provided by Laura

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 8

Number Of Ingredients 13

3 slices bacon
1 cup vertically sliced onion
2 cloves garlic, minced
2 ¼ cups milk
6 large eggs
¼ cup thinly sliced fresh basil
¾ teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
cooking spray
8 cups cubed Italian bread, divided
2 cups shredded Cheddar cheese, divided
12 (1/2 inch thick) slices tomato, seeds removed

Steps:

  • Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
  • Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
  • Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
  • Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
  • Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 30 g, Cholesterol 184.9 mg, Fat 19.6 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 10.2 g, Sodium 711.2 mg, Sugar 5.7 g

RITA'S EGGS STRATA



Rita's Eggs Strata image

This is a wonderful recipe for a special occasion Brunch or Breakfast. Passed on to my by a dear friend, this has been a Christmas Morning tradition in my home for almost 10 years.

Provided by Kandi Byrd

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

10 slices stale white bread
¼ cup butter, softened
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
8 eggs, beaten
2 cups half-and-half cream
2 cups milk
1 teaspoon brown sugar
¼ teaspoon paprika
1 ½ teaspoons salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
  • In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 15.8 g, Cholesterol 213.7 mg, Fat 33.4 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 19.7 g, Sodium 910.3 mg, Sugar 3.9 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

TOMATO, BASIL AND CHEESE STRATA



Tomato, Basil and Cheese Strata image

Make and share this Tomato, Basil and Cheese Strata recipe from Food.com.

Provided by lmkga

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 loaf Italian bread, cubed
6 tablespoons butter, melted
2 cups swiss cheese, shredded
1 1/4 cups monterey jack cheese, shredded
12 eggs
3 cups milk
1/2 cup white wine
3 scallions, finely chopped
1 tablespoon mustard (Dijon)
1/4 teaspoon black pepper
3 roma tomatoes, sliced
3 tablespoons basil

Steps:

  • Butter/ grease 9x12 casserole dish.
  • Place cubed bread in one layer on bottom of the casserole dish.
  • Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole).
  • Beat eggs until foamy.
  • Add milk, wine, scallions, and seasonings.
  • Pour egg mixture over cheese.
  • Place remianing shredded cheese,tomato and basil on top of egg mixture.
  • Cover and refrigerate overnight.
  • Heat oven to 350 degrees.
  • Let casserole sit at room temperature for 30 minutes.
  • Bake at 350 degreed for one hour.

EASY BAKED EGG STRATA RECIPE



Easy Baked Egg Strata Recipe image

Look no further for an easy-to-make egg strata recipe! This Easy Baked Egg Strata Recipe is cheesy, delicious and adds some spinach to everyone's plates.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1 small onion, chopped
1/2 cup chopped red peppers
4 cups tightly packed torn fresh spinach
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 Tbsp. chopped fresh parsley
6 eggs, beaten
3/4 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Cook onions and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add spinach; mix lightly.
  • Prepare stuffing as directed on package. Add to spinach mixture along with the parsley and eggs; mix lightly.
  • Spoon into 8-inch square pan sprayed with cooking spray; top with cheese.
  • Bake 35 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 770 mg, Carbohydrate 29 g, Fiber 5 g, Sugar 4 g, Protein 21 g

VEGETARIAN EGG STRATA



Vegetarian Egg Strata image

"I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque." -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 medium zucchini, finely chopped
1 medium sweet red pepper, finely chopped
1 cup sliced baby portobello mushrooms
1 medium red onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) day-old French bread, cubed
2 packages (5.3 ounces each) fresh goat cheese, crumbled
1-3/4 cups grated Parmesan cheese
6 eggs, lightly beaten
2 cups fat-free milk
1/4 teaspoon ground nutmeg

Steps:

  • In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer., In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers., In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 667mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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