HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES
Brimming with ham, cheese and sun-dried tomatoes, this pretty breakfast casserole feeds a crowd while adding visual appeal to your brunch's spread. It's elegant comfort food at its best.-Kim Deane, Fenton, Missouri
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 336 calories, Fat 17g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
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.
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
An incredible alternative to Lasagna. You will not believe how light and puffy it bakes up. Never any thrown away. Actually better the next day in my opinion as the ingredients blend. Instead of crustless white bread I usually use Italian bread just broken into small pieces. I believe I obtained this recipe from Bon Apetit a few years ago.
Provided by Ron Merlin
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in medium bowl.
- Pour enough boiling water over to cover.
- Let stand until softened, about 15 minutes.
- Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish.
- Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
- Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend.
- Transfer to prepared dish.
- Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F.
- Bake strata uncovered until puffed and golden brown, about 45 minutes.
- Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
- Transfer pan to rack and cool 5 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 461.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 267.2, Sodium 1560.1, Carbohydrate 28.1, Fiber 1.5, Sugar 4.1, Protein 26.6
HAM AND CHEESE STRATA
This recipe comes from Food & Wine magazine (1997). The recipe is credited to Diana Sturgis. I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham.
Provided by Mommy2two
Categories Brunch
Time 30m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- In a large bowl whisk together the eggs, milk, salt, and pepper.
- Stir in the bread cubes until evenly moist.
- Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
- Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
- Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
- Let cool slightly, sprinkle with the remaining chives, and serve.
Nutrition Facts : Calories 375, Fat 24.7, SaturatedFat 13.1, Cholesterol 326.7, Sodium 1291.6, Carbohydrate 6.9, Fiber 0.7, Sugar 2.7, Protein 30.6
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