Best Paula Deens Breakfast Strata Recipes

Cheese and Sausage Breakfast Casserole image

Provided by Paula Deen

Yield 6 to 8

Number Of Ingredients 14

4 slices white bread
for greasing butter
1/2 lb medium sausage
1/2 lb mild sausage
2 cups half and half
1 teaspoon dry mustard
1/2 teaspoon salt
1 pinch pepper
1 dash hot sauce
6 beaten eggs
8 oz sliced, optional mushrooms
1 1/2 cups cooked unpeeled and thinly sliced red potatoes
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese

Steps:

Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
Preheat the oven to 350 °F.
Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Bacon and Kale Strata with Sundried Tomatoes image

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature, for buttering the baking dish
10 slices thick-cut bacon, finely chopped
1 bunch Tuscan kale, tough stem removed and leaves chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Monterey jack cheese
1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped

Steps:

Butter a 9-by-13-inch baking dish.
Put the bacon in a large cold 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 about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard 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 of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.

Breakfast Strata image

Provided by Laura O.

Categories Breakfast

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8 -10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 oz)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Steps:

In a skillet, cook bacon until done.
Remove bacon from skillet, leaving drippings in the pan.
Add ham and onion to skillet.
Cook and stir until onion is tender.
Drain grease from ham and onion.
In a bowl, combine bacon, ham, and onion.
In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
Top with all of the bacon mixture.
Repeat another layer of bread, potatoes, and cheese.
In a bowl, beat the eggs.
Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
Pour over all in the baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 503, Fat 36.4, SaturatedFat 15.6, Cholesterol 209.1, Sodium 681.8, Carbohydrate 17.4, Fiber 1.1, Sugar 1.6, Protein 25.5

Paula Deen Breakfast Casserole image

Provided by AmyZoe

Categories Breakfast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 lb ground maple pork sausage
6 slices soft hearty white bread
8 ounces cheddar cheese, shredded
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon seasoned pepper

Steps:

Preheat the oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes, drain well on paper towels.
Cut and discard the crusts from the bread. Cut the slices in half and arrange in a single layer in a prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt, and pepper. Carefully pour the mixture over the cheese.
Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.