HAM, SPINACH AND CHEESE STRATA
Brunch for a crowd? Layer it all in the baking dish the day before serving. Just pop it in the oven for a fuss-free, easy-on-the-host brunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h50m
Yield 12
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
- In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 200 mg, Fat 2, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
CHEESY HAM AND MUSHROOM STRATA
Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
HAM 'N' CHEESE STRATA
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.
HAM AND CHEESE STRATA
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.
- Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.
- Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.
HAM, SPINACH, AND CHEESE STRATA
From Betty Crocker I think. Could also use ciabatta bread, or whatever bread like that you might have on hand. Could also play around with whatever cheese you have on hand. Time listed does NOT include sitting time in fridge.
Provided by iewe7726
Categories Breakfast
Time 1h40m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
- In baking dish, layer the ham, the spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended and pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours (overnight is great).
- Heat oven to 325°F Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
Nutrition Facts : Calories 540.7, Fat 27.9, SaturatedFat 13, Cholesterol 272.5, Sodium 694.9, Carbohydrate 37.4, Fiber 3.7, Sugar 2.7, Protein 34.6
SPINACH AND CHEDDAR STRATA
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
- In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 398 g, Fat 23 g, Fiber 2 g, Protein 23 g
HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA
A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!
Provided by Nif_H
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
- Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
- In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
- Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES
Brimming with ham, cheese and sun-dried tomatoes, this pretty breakfast casserole feeds a crowd while adding visual appeal to your brunch's spread. It's elegant comfort food at its best.-Kim Deane, Fenton, Missouri
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 336 calories, Fat 17g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
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SPINACH, HAM AND CHEESE STRATA RECIPE - 31 DAILY
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5/5 (1)Category BreakfastCuisine AmericanTotal Time 55 mins
- Preheat the oven to 375° and butter or coat with cooking spray a 9-by-13-inch glass or ceramic baking dish. Heat the olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. While the onions are caramelizing, spread the cubed French bread on a baking sheet and toast in the oven for a couple of minutes until toasted.
- In a large bowl, toss together the toasted bread and caramelized onion. Arrange one-half of the bread onion mixture in the bottom of the baking dish, top with half of the baby spinach and Virginia Ham. Then sprinkle one-half of the shredded cheese. Repeat the layering one more time, omitting the cheese.
- Bake the covered strata in the preheated oven for 30 to 35 minutes, or until the strata is cooked through and is brown around the edges. To crisp and brown the top, remove the parchment and turn on the broiler. Broil for about 3 minutes, just until the top is golden brown. Let rest for 10 minutes, then cut the strata into squares and serve.
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