Breakfast Strata With Spinach And Mushroom Recipes

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MOM'S BREAKFAST STRATA



Mom's Breakfast Strata image

This strata makes breakfast less hectic because all the prep work is done the night before. The quantities of mushrooms, onions, and green peppers can be varied to suit the tastes of those who will be eating this dish.

Provided by Amy Schmelzer

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 13h10m

Yield 8

Number Of Ingredients 8

9 slices bread, torn into bite size pieces
½ cup diced fresh mushrooms
½ cup chopped green bell pepper
16 ounces Cheddar cheese, shredded
½ cup chopped onion
2 cups cubed cooked ham
8 eggs
2 cups milk

Steps:

  • Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 19.9 g, Cholesterol 269.3 mg, Fat 32.2 g, Fiber 1 g, Protein 31.2 g, SaturatedFat 16.7 g, Sodium 1072.8 mg, Sugar 5.8 g

SPINACH MUSHROOM STRATA



Spinach Mushroom Strata image

Make and share this Spinach Mushroom Strata recipe from Food.com.

Provided by bearwacket

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

5 ounces frozen spinach, thawed
2 tablespoons unsalted butter
1 cup finely chopped onion (1 medium)
5 ounces chopped mushrooms
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
4 cups whole wheat bread, cubed (1 inch)
3 ounces coarsely grated gruyere (1 cup)
1 ounce finely grated parmesan cheese (1/2 cup)
1 1/2 cups milk
4 large eggs
1 tablespoon Dijon mustard

Steps:

  • Squeeze liquid from spinach and set aside.
  • Heat butter over medium heat and cook onion and mushrooms until soft.
  • Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
  • And spinach, stir, and remove from heat.
  • In a lightly buttered 1 1/2 to 2 quart casserole, spread one third of the bread cubes across the bottom, then 1/3 of the spinach mixture, then 1/3 of the Gruyere, and 1/3 of the Parmesan.
  • Continue layering ingredients, finishing with a cheese layer.
  • Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
  • Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.

Nutrition Facts : Calories 342.6, Fat 23.7, SaturatedFat 12.8, Cholesterol 269.4, Sodium 951.4, Carbohydrate 12.4, Fiber 2.3, Sugar 3.3, Protein 21.6

BREAKFAST STRATA WITH SPINACH AND MUSHROOM



Breakfast Strata With Spinach and Mushroom image

I adapted this recipe from Cook's Illustrated. It sounds healthier than the other breakfast stratas with sausage and bacon (you don't have to tell anyone the truth!). It is so delicious, I had several requests for the recipe at a brunch before Christmas. Enjoy!

Provided by GratefulMe

Categories     Breakfast

Time 3h30m

Yield 1 9x13-inch strata, 12 serving(s)

Number Of Ingredients 11

14 ounces French bread, sliced 1/2-inch thick
9 tablespoons unsalted butter, softened
8 medium shallots, minced
8 ounces mushrooms, sliced
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup dry white wine
12 ounces havarti cheese, sliced thin or 12 ounces grated gruyere cheese
12 large eggs
2 1/2 cups half-and-half
salt
ground black pepper

Steps:

  • Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance® with just a thin coating on each slice).
  • Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Sauté shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes.
  • Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside.
  • Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside.
  • Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter.
  • Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread.
  • Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight.
  • Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve.
  • NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8.
  • A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly.
  • If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.

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