Brunch Seafood Strata 24 Servings Recipes

CHEESE & CRAB BRUNCH BAKE

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

SKINNY SPRING BRUNCH STRATA

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.

CRAB STRATA

Steps:

• Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.
• In medium bowl, beat eggs with wire whisk. Beat in milk, sherry, mustard and Worcestershire sauce; pour over bread mixture. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional onions and bell pepper.

BRUNCH STRATA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

BEACH HOUSE SEAFOOD STRATA RECIPE

Steps:

• Cube bread and place in large Pammed 11- by 13-inch casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top. Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares. This recipe yields 6 to 9 servings depending on portion size.

SAVORY STRATA

Steps:

• Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
• Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
• Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
• Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
• Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
• Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.