Best Prosciutto Feta Cheese Strata Recipes

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FLUFFY STRATA RECIPE (OVERNIGHT BREAKFAST CASSEROLE)



Fluffy Strata Recipe (Overnight Breakfast Casserole) image

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

12 large eggs
3 cups whole milk ((or half & half))
1 1/2 cups shredded sharp cheddar cheese ((off the block))
1 1/2 cup shredded smoked gouda cheese ((off the block))
1 cup chopped deli ham
1 cup chopped scallions
3/4 cup chopped roasted red pepper
1 1/2 teaspoons salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
12 ounce loaf french bread

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

SPINACH FETA STRATA



Spinach Feta Strata image

From TOH, this is easy and makes a lot. Good for a brunch or potluck. Be sure to make ahead to meld all the tastes!

Provided by TishT

Categories     Spinach

Time 8h45m

Yield 12 serving(s)

Number Of Ingredients 9

10 slices French bread (1", thick) or 6 plain croissants, split
6 eggs
1 1/2 cups milk
1 (10 ounce) packet frozen chopped spinach, thawed and squeezed driy
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 1/2 cups shredded monterey jack cheese
1 cup crumbled feta cheese or 1 cup shredded mozzarella cheese

Steps:

  • In a greasd 13 X 9 X 2" baking dish, arrange French bread or croissants with sides overlapping.
  • In a bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread.
  • Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake, uncovered, at 350F for 40-45 minutes or until lightly browned.
  • Serve warm.

Nutrition Facts : Calories 295.8, Fat 12.3, SaturatedFat 6.5, Cholesterol 133.7, Sodium 704.4, Carbohydrate 31, Fiber 2.4, Sugar 1.1, Protein 15

PROSCIUTTO AND GOAT CHEESE STRATA



Prosciutto and Goat Cheese Strata image

This is great for brunch. Serve with fresh melon & berries. Recipe courtesy of my GF on the east coast and epicurious.com This will likely serve more than 6-9, depending on how large you cut the servings. Recipe can easily be halved in an 8x8 baking dish. Cooking time = bringing to room temperature before cooking & cooking time. Please note: The first time I made this, I sliced my bread thick and only had room in my baking dish for one layer, then I topped it with the cubed bread. It turned out beautifully. The 2nd time I made this, I had the bakery slice the bread and was able to fit 2 layers in the baking dish. I also topped the strata with Recipe #496356 and I have to say, that put this recipe over the top! Try it, you'll love it too.

Provided by Chicagoland Chef du

Categories     Brunch

Time 2h

Yield 6-9 serving(s)

Number Of Ingredients 12

18 slices ciabatta, firm bread necessary, crusts removed if desired and reserved for topping
6 ounces prosciutto, thinly sliced, baked crispy Crispy Prosciutto - Baked before adding
8 ounces goat cheese, crumbled
4 ounces provolone cheese, grated equalling 1 1/2 cups, can use slices
1/4 cup chopped green onion, with green tops
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
pepper, to taste
3 tablespoons butter, melted
3 -6 ounces prosciutto, crispy for topping

Steps:

  • Spray baking dish with nonstick cooking spray.
  • Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit.
  • Arrange half of prosciutto evenly over bread. *Be sure to cut the prosciutto into strips or diced into squares. This will make it easier at serving time.
  • Sprinkle half of goat cheese and half of provolone over bread.
  • Sprinkle with half of green onions and half of basil.
  • Top with second layer of bread, if using a 2nd layer.
  • Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread.
  • Cut remaining bread & crusts into 1/4-inch cubes. Sprinkle over top.
  • Whisk eggs, milk, mustard, and salt in bowl. Season with pepper.
  • Pour egg mixture over strata; press down on bread with spatula.
  • Drizzle melted butter over strata.
  • Cover and refrigerate overnight.
  • NEXT DAY.
  • Preheat oven to 350°F.
  • Uncover strata and let stand at room temperature 30 -60 minutes.
  • Bake uncovered until center is set and top is brown, about 1 hour.
  • Serve with crispy prosciutto if desired. Recipe #496356.

Nutrition Facts : Calories 368, Fat 28.8, SaturatedFat 17.5, Cholesterol 221.4, Sodium 534.9, Carbohydrate 6.1, Fiber 0.2, Sugar 5.5, Protein 21.1

PROSCIUTTO AND GOAT CHEESE STRATA



Prosciutto and Goat Cheese Strata image

Categories     Egg     Breakfast     Brunch     Bake     Goat Cheese     Prosciutto     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Steps:

  • Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  • Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

MOM'S FAVORITE CHEESE STRATA



Mom's Favorite Cheese Strata image

MDM prepared this often from the Alexandria, VA TWIG cookbook, "A Heritage of Good Tastes"; The recipe was contributed by Marjorie Cook. Good with many main dish meats, such as beef, pork, etc. Preparation time includes refrigerator setting time.

Provided by KateL

Categories     Grains

Time P1DT50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cheddar cheese, grated
9 slices white bread, crusts removed
salt, to taste
black pepper, to taste
1 1/2 tablespoons dried onion
4 eggs
3 cups milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Steps:

  • Lightly grease casserole.
  • Cut 3 slices of bread into 3 strips each. Fit into casserole. Sprinkle with salt, pepper and 1/3 of the onion.
  • Add 1/3 of the cheese. Repeat layers two more times.
  • Beat eggs, add milk, Worcestershire sauce and mustard. Pour over bread mixture.
  • Allow to set in the refrigerator overnight.
  • Take out 2 hours before baking.
  • Preheat oven to 325 degrees Fahrenheit, then bake for 50 minutes.

Nutrition Facts : Calories 537.5, Fat 34.1, SaturatedFat 20.1, Cholesterol 220.6, Sodium 778.6, Carbohydrate 27.2, Fiber 1.1, Sugar 2.7, Protein 30.1

PROSCIUTTO, EGG AND SPINACH STRATA



Prosciutto, Egg and Spinach Strata image

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

6 large eggs
1-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
7 cups day-old cubed bread (1-in. cubes)
1/2 pound sliced prosciutto, cut into 2-in. strips
2 medium Pink Lady apples, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped Brie cheese
1 cup shredded white cheddar cheese, divided

Steps:

  • In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

PROSCIUTTO, FETA, AND SPINACH STRATA



Prosciutto, Feta, and Spinach Strata image

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever.

Provided by alice Dave

Categories     Breakfast

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

18 slices firm white bread
8 ounces thinly sliced prosciutto
8 ounces crumbled feta cheese
4 ounces grated provolone cheese (mozzarella is fine too)
1/4 cup finely minced green onion
4 ounces fresh spinach
1/2 cup finely julienned basil
5 extra-large eggs
2 cups half-and-half
1/2 teaspoon hot sauce (the recipe says Sriracha, but the system wouldn't let me type it in. I actually use Valentina.)
3 tablespoons unsalted butter (salted is fined too. Preferred if not using prosciutto)

Steps:

  • You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary.
  • Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread.
  • Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil.
  • Repeat with second layer of bread and the remaining ingredients in the same order.
  • Cut remaining bread into 1/4 inch cubes and scatter evenly on top.
  • Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top.
  • Cover and refrigerate overnight or for at least 5 hours (optional).
  • Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.

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