Sun Dried Tomato Ham And Cheese Strata Recipes

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HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES



Ham & Cheese Strata with Sun-Dried Tomatoes image

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

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

1 cup cubed fully cooked ham
1 cup sun-dried tomatoes (not packed in oil), chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced chives
1 loaf sourdough bread (1 pound), crust removed and cut into 1-inch cubes
2 cups shredded cheddar cheese
12 large eggs
1-1/2 cups 2% milk
1/2 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 tablespoon butter, melted

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.

HAM 'N' CHEESE STRATA



Ham 'n' Cheese Strata image

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

Categories     Breakfast     Brunch

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 14

12 slices white bread, crusts removed
1 pound fully cooked ham, diced
2 cups shredded cheddar cheese
6 large eggs
3 cups whole milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup butter, melted
1 cup crushed cornflakes

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



Ham and Cheese Strata image

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

1 tablespoon unsalted butter, room temperature
10 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
1 pound boiled or baked deli ham, chopped
5 scallions, chopped (1/2 cup)
8 ounces sharp cheddar, shredded

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.

SUN-DRIED TOMATO, HAM AND CHEESE STRATA



Sun-dried Tomato, Ham and Cheese Strata image

Gruyere, ham and sun-dried tomato mingle with bread and eggs and bake into a slightly puffed and golden-brown casserole.

Provided by Food Network Kitchen

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, melted, plus more for the baking dish
12 large eggs
2 cups half-and-half
Kosher salt and freshly ground black pepper
1 cup diced ham
1 cup sun-dried tomatoes (not packed in oil), chopped
2 tablespoons chopped fresh chives
2 cups grated Gruyere (about 8 ounces)
One 1-pound loaf white bread, crust trimmed, cut into 1-inch cubes
Coat a 3-quart baking dish with butter.

Steps:

  • Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
  • Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
  • Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CHEESE STRATA WITH HAM AND TOMATOES



Cheese Strata with Ham and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Number Of Ingredients 17

12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley
2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp Cheddar cheese (about 8 ounces)
1 pound sourdough bread, crust trimmed, cut into 1-inch cubes
1 tablespoon unsalted butter, melted
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram

Steps:

  • Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
  • Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
  • Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
  • Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
  • Preheat oven to 250 degrees F.
  • Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
  • If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 385 milligrams, Sodium 890 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 27 grams

HAM, SWISS, AND TOMATO STRATA



Ham, Swiss, and Tomato Strata image

A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

Unsalted butter, for greasing dish
1 pound Italian loaf, crust removed, cut crosswise into 1/2-inch slices
1 cup diced Virginia ham (1/4-inch dice)
2 cups grated Swiss cheese
2 tablespoons minced chives
3 small tomatoes, cored and sliced into 1/4-inch rounds
8 large eggs
4 cups milk
2 tablespoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Butter a 9-by-13-inch baking dish. Arrange half of the bread slices in the bottom of the dish. Sprinkle with half of the ham, cheese, and chives. Add another layer of bread and cover it with the remaining ham, cheese, and chives. Arrange the tomato slices on top.
  • In a large bowl, whisk the eggs, milk, mustard, salt, and pepper until well combined. Pour mixture over the bread and cheese layers. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees. Let strata come to room temperature (about 25 minutes). Bake strata, uncovered, until golden and fluffy and a knife inserted comes out clean (60 to 70 minutes). Let stand 20 minutes before serving.

HAM AND CHEESE STRATA



Ham and Cheese Strata image

This recipe comes from Food & Wine magazine (1997). The recipe is credited to Diana Sturgis. I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham.

Provided by Mommy2two

Categories     Brunch

Time 30m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

8 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 cups Italian bread, cubed (1 inch dice)
1 1/2 cups ham (1/2 inch dice)
1 1/2 cups smoked gouda cheese (1/2 inch dice)
1/2 cup sun-dried tomato, julienned
1/4 cup plus 1 tbsp. chopped chives
1 cup cheddar cheese, grated

Steps:

  • Preheat the oven to 450 degrees.
  • In a large bowl whisk together the eggs, milk, salt, and pepper.
  • Stir in the bread cubes until evenly moist.
  • Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
  • Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
  • Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
  • Let cool slightly, sprinkle with the remaining chives, and serve.

Nutrition Facts : Calories 375, Fat 24.7, SaturatedFat 13.1, Cholesterol 326.7, Sodium 1291.6, Carbohydrate 6.9, Fiber 0.7, Sugar 2.7, Protein 30.6

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-dried Tomatoes image

An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.

Provided by Ron Merlin

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sun-dried tomato, chopped (not oil packed)
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white bread, crusts trimmed,bread cut into 1 inch pieces (about 1 pound)
1/2 cup chopped onion
1/2 cup fresh grated parmesan cheese (about 1 1/2 ounces)
1 cup packed grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
chopped fresh parsley

Steps:

  • Place sun-dried tomatoes in medium bowl.
  • Pour enough boiling water over to cover.
  • Let stand until softened, about 15 minutes.
  • Drain.
  • Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
  • Using slotted spoon, transfer sausage to paper towels and drain well.
  • Butter 13x9x2-inch glass baking dish.
  • Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
  • Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend.
  • Transfer to prepared dish.
  • Cover and refrigerate at least 4 hours or overnight.
  • Preheat oven to 375°F.
  • Bake strata uncovered until puffed and golden brown, about 45 minutes.
  • Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
  • Transfer pan to rack and cool 5 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6

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

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-Dried Tomatoes image

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

Steps:

  • Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
  • Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
  • Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
  • Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

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From foodrepublic.com


SUN-DRIED TOMATO, HAM AND CHEESE STRATA – RECIPES NETWORK
2016-03-01 Toss together the ham, sun-dried tomatoes and chives in a small bowl. Step 2. Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere ...
From recipenet.org


BEST HAM, CHEESE, AND SPINACH STRATA RECIPES - FOOD NETWORK …
2013-05-15 In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate. Step 3. Mix Black Diamond cheeses together. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture.
From foodnetwork.ca


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