Best Carmelized Onion Mushroom Bacon And Artichoke Strata Recipes

Caramelized Onion and Canadian Bacon Strata image

Provided by Mimi Bobeck

Categories Pork

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon butter
1 1/2 cups vertically sliced onions
1 1/3 cups finely chopped red bell peppers
3/4 cup chopped Canadian bacon
6 cups sourdough bread, cut into 1 inch cubes (about 12 ounces)
cooking spray
2 cups 1% low-fat milk
1 1/2 tablespoons spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 large egg whites
2 large eggs
1 cup shredded swiss cheese (4 ounces)

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.

Artichoke, Mushroom and Bacon Strata image

Provided by Sherry Blizzard @akflurry

Number Of Ingredients 10

1 - loaf of bread, (any kind...dayold is best)
8 slice(s) bacon, chopped and cooked
1 1/2 cup(s) mushrooms (use crimini, white and oyster-sauteed)
1/2 cup(s) bell peppers, chopped (red and green)
2 cup(s) cheese (mozzarella and fontina)
1/2 cup(s) blue cheese, crumbled
2 cup(s) marinated artichoke hearts (save the liquid)
6 - eggs
4 cup(s) milk
2 tablespoon(s) butter

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.

Mushroom, Bacon, and Swiss Strata image

Provided by CaliforniaJan

Categories Breakfast

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onions
2 (8 ounce) packages pre-sliced mushrooms
cooking spray
1 1/2 cups shredded reduced-fat swiss cheese
8 center-cut bacon, slices cooked and crumbled
3 cups 1% low-fat milk
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
fresh thyme sprig (optional)

Steps:

Preheat oven to 350°.
Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
Preheat oven to 350°.
Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 157.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 20.9, Sodium 296.7, Carbohydrate 12, Fiber 1.3, Sugar 8.8, Protein 16.9

Bacon and Onion Strata image

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 9

1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
10 slices thick-cut bacon, finely chopped
1 large onion, thinly sliced
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
Kosher salt and freshly ground black pepper
One 12-ounce loaf challah bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese

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.