FLUFFY STRATA RECIPE (OVERNIGHT BREAKFAST CASSEROLE)
Overnight Breakfast Strata Recipe: This easy make-ahead holiday breakfast is super quick to prep, then pop in the oven the next morning!
Provided by Sommer Collier
Categories Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.
- In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.
- Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.
- Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.
- Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)
- Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!
Nutrition Facts : ServingSize 1 piece, Calories 356 kcal, Carbohydrate 21 g, Protein 23 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 262 mg, Sodium 982 mg, Fiber 1 g, Sugar 5 g
ROASTED RED PEPPER PASTA
This wonderful, creamy pasta recipe has a nice kick from the roasted red peppers.
Provided by This Healthy Table
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
- Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
- Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
- Remove the pot from the heat.
- Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
- Add the parmesan cheese to the sauce and stir till it has melted.
- Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.
Nutrition Facts : Calories 508 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 638 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ITALIAN SAUSAGE AND PEPPER STRATA
Bake up breakfast, lunch or dinner with this cheesy, eggy sausage-and-pepper casserole.
Provided by Food Network Kitchen
Time 1h50m
Yield 4-6
Number Of Ingredients 11
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
- Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
- Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
PARMESAN AND ROASTED RED PEPPER STRATA
Steps:
- GREASE: 13 x 9 dish. Arrange 1/2 bread slices in single layer on bottom of prepared dish. Top bread with 1/2 peppers, 1/2 cup parmesan cheese, 1/2 cup green onions, 1 1/2 cups mozzarella. Repeat layers.
- COMBINE: eggs, milk, pesto, garlic, salt in medium bowl. Whisk to combine. POUR: egg mixture evenly over strata. COVER and refrigerate overnight.
- PREHEAT oven 375°F. Bake, uncovered, 30 min. or until hot and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
- Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
- Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.
BELL PEPPER AND GOAT CHEESE STRATA
Provided by Zoe Singer
Categories Egg Breakfast Brunch Quick & Easy New Year's Day Goat Cheese Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400°F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Sauté bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.
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