Portabella Asparagus Egg Strata Recipes

SPICY STRATA

Steps:

• Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
• Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
• Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
• When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
• Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.

ASPARAGUS STRATA

Steps:

• Grease the bottom of a large casserole dish (13X9 works well).
• Place a single layer of bread in the pan, using 1/2 the bread.
• Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
• Repeat layers, starting with bread.
• In a large bowl, combine eggs, milk, garlic, salt and pepper.
• Pour evenly over layers.
• Cover and Refrigerate overnight.
• Preheat oven to 350 degrees.
• Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
• Remove from oven and serve immediately.

PORTABELLA & ASPARAGUS EGG STRATA

Steps:

• Night before:.
• Heat olive oil in a large skillet over medium heat. Add onions and thyme, and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus, and half of the salt and cook for 5 more minutes. Set aside. In a medium bowl, whisk together eggs, milk, mustard, parsley, pepper and the remaining salt.
• Spread half of the bread cubes over the bottom of a 10x8x2-inch non-stick pan. Top with half of the vegetable mixture and a third of the crumbled goat cheese. Layer with the remaining bread cubes and vegetables, and pour the egg mixture evenly over the top. Cover strata and refrigerate overnight.
• Supper time:.
• Preheat oven to 375°F Remove strata from refrigerator while the oven heats. Sprinkle remaining goat cheese over top of strata, and bake, uncovered, for 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes before serving.

MAKE-AHEAD CHEESY SPINACH AND EGG STRATA

Steps:

• Squeeze out as much of the moisture as possible from the spinach, then chop finely.
• Heat butter in a large skillet over medium heat.
• Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely; remove to a bowl.
• Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach; saute for 2 minutes.
• Transfer the mixture to the bowl with the mushrooms; mix to combine slightly.
• Butter a 4-quart casserole dish.
• Spread 1/3 of the cubed bread into the prepared baking dish.
• Top with 1/3 of the spinach/mushroom mixture.
• Sprinkle with 1/3 of BOTH cheeses.
• Repeat layering twice (ending with the cheeses).
• In a bowl whisk together half and half, milk, eggs, mustard.
• Pour the milk mixture evenly over the strata in the baking dish.
• Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk.
• When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking.
• Set oven to 350°F (second-lowest oven rack).
• Bake uncovered for about 45 minutes, or until puffed and golden brown.
• Delicious!

CHICKEN AND ASPARAGUS STRATA (BRUNCH CASSEROLE)

Steps:

• Spray baking dish with Pam (9X13).
• Pick rotisserie chicken from the bone and set aside. Let cool.
• Finely chop 3 shallots and sauté in olive oil. Add shallots to chicken and let cool.
• Boil a small pot of water - cut the fresh asparagus up into 1 inch pieces. Add the asparagus pieces to the boiling water and cook for 2 minutes. Strain and put asparagus pieces in an ice water bath to stop cooking. Remove asparagus and dry on a paper towel. Add to the chicken.
• Mix eggs and milk in separate dish (make sure eggs are well beaten).
• Add cubed bread, shredded cheese, chicken, shallots and asparagus to the egg and milk mixture. Make sure chicken, asparagus and shallots are all cooled before adding them to the egg mixture.
• Pour all ingredients into your baking dish
• Bake on 350 degrees for 45 minutes. It will puff up slightly, like a quiche. Let is set for about 15 minutes before serving. It will settle and fall a bit.

BRIE AND EGG STRATA

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, potato, and bell pepper; saute 4 minutes or until tender.
• Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
• Combine onion mixture and bread.
• Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
• Top with remaining bread mixture and remaining Brie.
• Put egg substitue and eggs in a medium bowl.
• Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
• Add milk, stirring with a whisk until well blended.
• Pour egg mixture over the bread.
• Let stand 30 minutes.
• Preheat oven to 350.
• Bake for 50 minutes or until set. Sprinkle with parsley.
• Serve immediately.
• OVERNIGHT INSTRUCTIONS.
• **The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
• Combine the egg mixture (step three), and refrigerate in a separate container.
• In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.

SKILLET STRATA WITH ASPARAGUS AND BOURSIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• Toss asparagus with 2 tablespoons water in microwave-safe bowl.
• Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain.
• Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.
• Melt butter in large nonstick ovensafe skillet over medium-high heat.
• When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt.
• Cook until onion is soft, about 3 minutes.
• Toast the bread so that it better absorbs the egg mixture and also deepens the bread's flavor.
• Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.
• Off heat, stir in asparagus and egg mixture until well incorporated.
• Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes.
• Serve.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

ASPARAGUS & CHEESE STRATA

Steps:

• Grease a 9-inch square baking dish.
• In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
• In a small bowl, beat together eggs, milk and salt.
• Add to bread cube mixture and stir to combine.
• Transfer to greased baking dish; top with remaining 1/2 cup cheese.
• Wrap tightly and refrigerate until ready to bake--several hours or overnight.
• Preheat oven to 350 degrees.
• Uncover baking dish and place on rimmed baking sheet.
• Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
• Cut strata into 6 rectangles and serve with sour cream.