VEGETABLE STRATA
Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
- Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the 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 Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
VEGETARIAN EGG STRATA
"I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque." -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer., In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers., In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 667mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
SUNDAY BRUNCH STRATA
Steps:
- Place bread cubes in a 13x9-in. baking dish coated with cooking spray; set aside., In a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine the eggs, egg whites, milk, spinach, cheeses, mustard, salt, nutmeg, pepper and mushroom mixture; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 277 calories, Fat 12g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 644mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 22g protein.
SUNDAY VEGETARIAN STRATA
A strata is a casserole of layers of bread, in this case vegetarian sausage and cheese baked in eggs. This one is really good for vegetarians on Easter.
Provided by chichima
Categories Breakfast Strata
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat and stir in the vegetarian sausage. Cook and stir until the sausage is crumbly, and evenly browned. Stir in the onion, garlic, and bell pepper; cook and stir until softened, 3 to 4 minutes. Remove from heat, and set aside.
- Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange bread in an even layer in the prepared baking dish. Scatter the sausage mixture on top. Brush with the Dijon mustard, and sprinkle with cheese. Whisk eggs, milk, salt, and pepper in a large bowl, and pour over the cheese. Cover tightly with plastic wrap, and refrigerate for 2 hours or overnight.
- Preheat an oven to 350 degrees F (175 degrees C). Remove strata from the refrigerator, and unwrap.
- Bake in the preheated oven until puffed, lightly browned, and the center is set, 1 hour to 1 1/2 hours. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 19.6 g, Cholesterol 200.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 536.7 mg, Sugar 4.3 g
SUNDAY VEGETARIAN STRATA
A strata is a casserole of layers of bread, in this case vegetarian sausage and cheese baked in eggs. This one is really good for vegetarians on Easter.
Provided by chichima
Categories Breakfast Strata
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat and stir in the vegetarian sausage. Cook and stir until the sausage is crumbly, and evenly browned. Stir in the onion, garlic, and bell pepper; cook and stir until softened, 3 to 4 minutes. Remove from heat, and set aside.
- Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange bread in an even layer in the prepared baking dish. Scatter the sausage mixture on top. Brush with the Dijon mustard, and sprinkle with cheese. Whisk eggs, milk, salt, and pepper in a large bowl, and pour over the cheese. Cover tightly with plastic wrap, and refrigerate for 2 hours or overnight.
- Preheat an oven to 350 degrees F (175 degrees C). Remove strata from the refrigerator, and unwrap.
- Bake in the preheated oven until puffed, lightly browned, and the center is set, 1 hour to 1 1/2 hours. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 19.6 g, Cholesterol 200.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 536.7 mg, Sugar 4.3 g
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