Best Raspberry Goat Cheese Breakfast Strata Recipes

BREAKFAST STRATA

Breakfast Strata image

Categories Bread Breakfast Bake Kosher Prosciutto

Yield serves 8 to 10

Number Of Ingredients 11

Ingredients

4 large eggs
1 1/2 cups milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups Herbed Croutons (page 243) or your favorite store-bought croutons
8 ounces semihard cheese (page 23), shredded (2 cups)
4 ounces semisoft cheese (page 23), shredded (1 cup)
1/2 ounce (1 slice) thinly sliced prosciutto, diced
3 green onions (white and green parts), or 1 bunch chives, thinly sliced
1/2 cup thinly sliced drained sun-dried tomatoes in oil
3 ounces Parmesan or other hard grating cheese (page 23), grated (3/4 cup)

Steps:

Preheat the oven to 325˚F.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Fold in the croutons and semihard and semisoft cheeses and set aside.
In a small skillet, sauté the prosciutto until golden and crisp. Using a slotted spoon, remove the prosciutto from the skillet and let it cool on a plate lined with paper towels. Pour the drippings that remain in the skillet into a 9 × 13-inch baking dish, using a spatula to spread the oil until the dish is lightly coated.
Add the cooled prosciutto and the green onions and sun-dried tomatoes to the crouton mixture. Gently fold the ingredients until they are evenly distributed. Spoon the mixture into the baking dish and pat it down. (The croutons should form a bumpy surface.) Top with the Parmesan.
Bake for 35 minutes, rotating the pan after 20 minutes. Bake until the top of the dish is very brown and the middle is springy. Let the strata cool for 10 minutes before serving.
The strata tastes best the day it is prepared; otherwise, the croutons become soggy.

PAULA DEEN'S BREAKFAST STRATA

Paula Deen's Breakfast Strata image

I found this recipe in Paula Deen's magazine. It calls for Canadian bacon, but I didn't have any available and a run to the market is over 30 minute drive, so used regular bacon, crumbled. It still turned out to be delicious. I think it would be the perfect dish for just any meal, don't just use this for breakfast or brunch, it made a fantastic dinner. This needs to be made ahead as it needs to sit from 8 hours to overnight, so make it before leaving for work, and come home to an easy cook meal.

Provided by Chabear01

Categories Breakfast

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 small onion, chopped
6 English muffins, cut in half
1 (8 ounce) container chive & onion cream cheese
1 (6 ounce) package sliced Canadian bacon, chopped
2 tomatoes, chopped
1 (12 ounce) jar roasted red peppers, drained and chopped
4 cups sharp cheddar cheese, shredded, divided
6 large eggs, lightly beaten
3 cups milk
3 tablespoons chives, fresh, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
fresh tomato, slices and
fresh parsley

Steps:

Lightly grease a 13x9x2-inch baking dish.
In a medium skillet over medium heat, melt butter. Add onion and cook over medium-high heat for 4 to 5 minutes, or until tender; set aside. Spread English muffins with cream cheese. Layer English muffins, Canadian bacon, tomatoes, red peppers, 2 cups cheese, and onion into prepared baking dish. In a medium bowl, whisk together eggs, milk, chives, salt and pepper. Pour over layers. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Sprinkle evenly with remaining 2 cups cheese. Bake uncovered for 1 hour, or until a knife inserted near the center comes out clean. Garnish with fresh tomato slices and fresh parsley, if desired.

Nutrition Facts : Calories 834.7, Fat 56.3, SaturatedFat 32.3, Cholesterol 354.4, Sodium 2477.9, Carbohydrate 39.4, Fiber 3.5, Sugar 5.4, Protein 43.8

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

Ingredients

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

BREAKFAST STRATA

Breakfast Strata image

This is the only breakfast casserole I make. It's worth the effort. You could probably throw some breakfast sausage in here instead of the ham and bacon. This one has to sit overnight in the refrigerator before baking in the morning.

Provided by Laura O.

Categories Breakfast

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

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.