Carmelized Onion Mushroom Bacon And Artichoke Strata Recipes

BACON AND ONION STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over 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 Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

ARTICHOKE, MUSHROOM AND BACON STRATA

Steps:

• Cut up the bacon and stir fry until done. Remove to drain on a paper towel.
• Saute mushrooms (crimini, white and oyster) in a little butter until tender. Season with a little salt and pepper. Add the bacon to the mushrooms and mix. Dice red and green bell peppers. Grate and mix together the cheeses.
• Slice bread into 8-1/2" thick slices and put in the bottom of a deep baking dish that has been sprayed with Pam.
• Spoon some of the marinade from the artichoke hearts on both sides of the bread.
• Layer in this order: Bread, Mushrooms/Bacon, Artichoke Hearts, Cheese, Peppers.
• Repeat with another layer.
• Whisk the eggs and the milk together and pour over the entire dish. Cover with foil (I prefer the no stick) and allow it to sit 1/2 hour before baking.
• Preheat the oven to 375 and bake for 45 minutes with foil. Remove the foil and cook for an additional 25-30 minutes (until nice and bubbly and the bread is just turning golden brown.) Let it sit for 5-10 minutes before plunging in.

CARMELIZED ONION, MUSHROOM, BACON AND ARTICHOKE STRATA

Steps:

• Heat oil and butter for the onions over medium-high heat in a large skillet or wok. Add onions and cook until carmelized, about 10-15 minutes. Meanwhile heat oil for the mushrooms over medium-high heat in a seperate skillet. Cook until soft, about 7-10 minutes. Once cooked combine the onions and the mushrooms. Slice enough bread to cover the bottom of a 13X9 baking dish about an inch thick. Cube the rest of the bread into about 1/2" cubes. On top of the sliced bread, layer half of the mushroom/onion mixture, artichokes, goat cheese, and provolone. Repeat layers. Add cooked bacon to the top of the final cheese layer. Top with the cubed bread. Press down into pan. Pour the egg mixture over the top. Drizzle with 2 tbsp melted butter. Cover and refridgerate overnight. Preheat oven to 350. Uncover and let strata set at room temperate for 30 minutes before cooking. Cook for 1 hour. Turn broiler on high until golden brown, about 2 minutes. Slice and serve.

CHEESY HAM AND MUSHROOM STRATA

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.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over 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 Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CARAMELIZED ONION AND CANADIAN BACON STRATA

Steps:

• Melt butter in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 4 minutes.
• Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
• Add bell pepper; cook for 1 minute.
• Remove from heat; stir in bacon.
• Arrange 3 cups bread in an 11x7-inch baking dish coated with cooking spray; top with half of onion mixture.
• Repeat layer with remaining bread and onion mixture.
• Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
• Pour egg mixture over bread mixture, and top with the cheese.
• Cover and refrigerate at least 8 hours or overnight.
• Preheat oven to 375°F­.
• Let the casserole stand 30 minutes at room temperature.
• Uncover and bake at 375°F­ for 40 minutes or until golden brown.
• Let stand 5 minutes before serving.