Parmesan And Roasted Red Pepper Strata Recipes

CRAB AND ROASTED RED PEPPER STRATA

Crab and Roasted Red Pepper Strata image

Categories Milk/Cream Egg Onion Pepper Brunch Bake Parmesan Crab Fall Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

6 large eggs
2 cups half and half
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 pound fresh crabmeat
8 cups 1-inch bread cubes from crustless French bread
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.

CHEDDAR CHEESE AND RED BELL PEPPER STRATA

Cheddar Cheese and Red Bell Pepper Strata image

Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter, room temperature
1 medium-size red bell pepper, thinly sliced
1 cup chopped green onions
5 slices white bread
1 1/2 cups grated sharp cheddar cheese
2 cups whole milk
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.

BELL PEPPER AND GOAT CHEESE STRATA

Bell Pepper and Goat Cheese Strata image

Provided by Zoe Singer

Categories Egg Breakfast Brunch Quick & Easy New Year's Day Goat Cheese Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus additional for brushing pan
8 eggs
1 cup 2 percent milk
1/4 cup grated Parmesan
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes
1 large red bell pepper, thinly sliced
1 onion, thinly sliced
1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)
1/2 cup goat cheese, crumbled
Fresh thyme sprigs for garnish (optional)

Steps:

Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400°F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Sauté bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.

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