SPICY STRATA
Provided by Aida Mollenkamp
Categories main-dish
Time 13h10m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
GRANDMA'S ANYTHING GOES STRATA
Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
- Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
- Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.
EASY STRATA AND VARIATIONS
Make one recipe and then give variations in notes.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Yield 12
Number Of Ingredients 9
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.
SPRING BREAKFAST STRATA
Eggs are the star of this hearty breakfast fare. Filled with tasty ingredients like ham, mushrooms, cheddar cheese and asparagus, this dish is super. You can prepare it the night before for a no-fuss breakfast, brunch or dish to pass.-Maryellen Hays, Fort Wayne, Indiana
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13x9-in. baking dish. Cover and refrigerate 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes.
Nutrition Facts : Calories 325 calories, Fat 17g fat (9g saturated fat), Cholesterol 195mg cholesterol, Sodium 1075mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
FARMER'S STRATA
For an inexpensive and easy-to-prepare dish, try this hearty casserole. You can assemble it ahead and bake it just before leaving for a potluck. People go back for seconds since it includes tasty basic ingredients like bacon, cheese and potatoes. -Pat Kuether, Westminster, Colorado
Provided by Taste of Home
Time 1h30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.
Nutrition Facts : Calories 276 calories, Fat 17g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
SKINNY SPRING BRUNCH STRATA
57% less sat fat • 80% less cholesterol than the original recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a greased 2-quart square baking dish, spread half of the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
- In a medium bowl, whisk together egg product, sour cream, and mustard. Stir in milk, onion, and pepper. Pour over layers in dish. Press top layer into liquid with the back of a wooden spoon. Cover and chill for 2 to 24 hours.
- Preheat oven to 325° F. Bake, uncovered, for 55 to 60 minutes or until internal temperature registers 160°F on an instant-read thermometer. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g
SPRING POTATO STRATA
Make and share this Spring Potato Strata recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 F degrees.
- Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
- In large skillet, heat butter over medium-high heat until melted.
- Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.
- Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender.
- Remove from heat; set aside.
- Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese.
- Spoon vegetable mixture over cheese.
- Layer remaining potatoes over vegetables.
- In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes.
- Cover with aluminum foil.
- Bake 1 hour or until potatoes are almost tender.
- Remove foil; top with remaining 1 cup cheese.
- Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.
- Let stand 5 to 10 minutes; cut into 8 servings.
POTATO-VEGETABLE STRATA
Try this Potato-Vegetable Strata for a dish that's sure to go over well with everyone. This Potato-Vegetable Strata is fully of cheesy goodness and layered with roasted peppers and fresh spinach.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Layer potatoes, spinach and roasted peppers in bottom of 9-inch square baking dish sprayed with cooking spray.
- Whisk milk and flour in medium bowl until blended. Stir in egg product, 1/2 cup cheese, basil and seasonings. Pour over vegetables in dish.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 5 min.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
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- Potato Breakfast Gratin with Red Peppers & Parmesan. If the tender bites of potato are your favorite part of a Spanish omelet, turn those individual servings into big-batch brunch recipe.
- Fondant Potatoes. Spring potatoes are already tender and buttery, but this easy melting potato technique takes them over the top. Cooked here in garlic butter, the potatoes are golden and crisp on the outside while the center practically melts in your mouth.
- Classic German Potato Salad. Spring is the official beginning of potato salad season. I like to forego heavy mayo-slicked versions in favor of this tangy vinaigrette variation.
- Fresh Herb, Potato, and Goat Cheese Frittata. I fully believe there's a frittata for every season. For spring that means herbs, tender potatoes, and tangy goat cheese.
- Lemon Potato Chowder. Freshly squeezed lemon juice and zest add vibrancy to an otherwise simple potato soup. Cook the potatoes until tender, then purée until smooth or leave some smaller pieces for added texture.
- Ukrainian Dill Potatoes. The dish is just four humble ingredients — potatoes, dill, garlic, and sunflower oil — but their combination is magical. With each bite of creamy boiled potato, you get a grassy hit of fresh dill and a kick from raw garlic, all brought together by the nutty aroma of virgin sunflower oil (the hallmark ingredient of Ukrainian cooking).
- Potato and Leek Galette. If you've been looking for a pretty spring side, your search is over. These thinly sliced potatoes layered with chopped leeks bake until everything is crisp and brown on the outside and tender inside.
- Roasted Sweet Potato Slices with Cilantro Pesto. Sweet potatoes may get pegged as a fall vegetable, but they are every bit as delicious in the spring. Top them with a bright fresh-herb pesto of cilantro, coconut and pistachios.
- Skillet Braised Cod with Asparagus and Potatoes. Serve white fish fillets and season-straddling vegetables — potatoes and asparagus — gently simmered in a lemony white wine broth.
- Sheet Pan Chicken with Red Potatoes and Sage. Dinner doesn't get much easier than a sheet pan of crispy, juicy chicken thighs, spring onions, and tender red potatoes.
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