CHEESY HAM AND MUSHROOM STRATA
Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
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.
HAM, MUSHROOM AND SPINACH STRATA
If you have lots of leftover ham from your Christmas festivities, this Ham, Mushroom and Spinach Strata will use it all up!
Provided by Paige Rhodes
Categories Breakfast
Time 3h20m
Number Of Ingredients 12
Steps:
- Generously butter or spray a 9x13 casserole dish.
- In a medium saute pan, melt butter over medium-high heat. Add mushrooms, and cook until lightly browned. Fold in the spinach in batches until completely wilted. Stir in the cubed ham and stir to evenly combine.
- Layer in the cubed bread, then mushroom, spinach, and ham mixture. Sprinkle cheese evenly over top.
- Whisk the eggs, milk, salt, dijon mustard, and pepper together. Pour evenly over other ingredients in the casserole dish.
- Cover tightly and refrigerate for 1 hour or overnight (overnight is best, but only up to 12-16 hours).
- Remove casserole from the refrigerator and allow to sit out at room temperature while your oven preheats.
- Preheat the oven to 375°F.
- Bake casserole, uncovered, for 30 minutes. Cover with aluminum foil for the remaining 20-30 minutes. The casserole is done when it's brown on the edges and puffy in the center, about 55 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving. Top with chopped parsley, if desired.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA
A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!
Provided by Nif_H
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
- Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
- In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
- Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
HAM & BRIE STRATA
There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.
Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 162mg cholesterol, Sodium 680mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
HAM, SPINACH AND CHEESE STRATA
Brunch for a crowd? Layer it all in the baking dish the day before serving. Just pop it in the oven for a fuss-free, easy-on-the-host brunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h50m
Yield 12
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
- In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 200 mg, Fat 2, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
HAM, MUSHROOM, & SPINACH STRATA
Make and share this Ham, Mushroom, & Spinach Strata recipe from Food.com.
Provided by CaramelPie
Categories Breakfast
Time 1h5m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 9"x11" dish with cooking spray.
- In a large skillet, heat olive oil; add onion and garlic. Cook for 3 minutes.
- Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
- In a medium bowl, whisk together eggs, half and half, sour cream, and remaining salt & pepper. Mix in the cream cheese.
- In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
- Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
- Top with remaining 1/2 cup shredded cheese.
- Cover and refrigerate for 1 hour or overnight.
- Let come to room temperature. Preheat oven to 350 degrees.
- Uncover and bake for 45 minutes. Let cool 15 minutes before serving.
- Note: If using a 9"x13" dish, you may need to add more mushrooms and spinach, and maybe bake a little longer.
Nutrition Facts : Calories 828.3, Fat 50.1, SaturatedFat 25.2, Cholesterol 336, Sodium 2009.9, Carbohydrate 56.2, Fiber 5, Sugar 3.2, Protein 39.6
SPINACH MUSHROOM STRATA
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
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
SPINACH AND CHEESE STRATA
Categories Cheese Egg Leafy Green Mustard Breakfast Brunch Bake Vegetarian Parmesan Spinach Winter Gourmet New Year's Day
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
- Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
- Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
- Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
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