Best Fontina Speck And Onion Strata Recipes

BELL PEPPER, ONION AND CHEESE STRATA

Bell Pepper, Onion and Cheese Strata image

Make and share this Bell Pepper, Onion and Cheese Strata recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons butter
1 red bell pepper, seeded and thinly sliced
6 green onions, chopped
5 slices white bread
butter, softened
2 cups cheddar cheese (can use more)
2 cups full-fat milk or 2 cups half-and-half cream
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
salt and pepper
1/3 cup grated parmesan cheese (or to taste)

Steps:

Set oven to 350 degrees.
Butter an 8 x 8-inch square baking dish.
Melt 3 tablespoons butter in a large skillet.
Add in bell pepper and saute until JUST tender (about 3-4 minutes).
Mix in green onions and saute for about 1 minute longer.
Spread softened butter thinly on bread slices.
Cut bread into 1-inch pieces, then layer half of the bread pieces in the bottom of prepared baking dish.
Cover with half of the cheddar cheese, then half of the bell pepper/onion mixture.
Repeat layering with bread, cheese and bell pepper mixture.
In a medium bowl whisk together milk with eggs, Dijon mustard, dry mustard, salt and pepper until well blended, then pour over the mixture in the baking dish.
Bake for about 40-45 minutes or until the center is set and the top is browned.
Sprinkle with grated Parmesan cheese the last 10 minutes of baking.
Delicious!

Nutrition Facts : Calories 570.7, Fat 38.8, SaturatedFat 22.5, Cholesterol 260.4, Sodium 899.8, Carbohydrate 26.6, Fiber 2.1, Sugar 10.3, Protein 29.4

HAM AND CHEESE STRATA

Ham and Cheese Strata image

This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, room temperature
10 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon salt
1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
1 pound boiled or baked deli ham, chopped
5 scallions, chopped (1/2 cup)
8 ounces sharp cheddar, shredded

Steps:

Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.
Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.
Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.
Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.