Best Savory Strata Recipes

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SAVORY ASPARAGUS STRATA



Savory Asparagus Strata image

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!-Lynda Ruce, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups 2% milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Steps:

  • In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY STRATA



Savory Strata image

Provided by Molly O'Neill

Categories     brunch, dinner, weekday, casseroles, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

3 2/3 cups milk
5 eggs, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon freshly grated nutmeg
2 tablespoons olive oil
2 medium leeks (white and light green part) sliced thin
1 1/2 cups ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons finely chopped chives
1 teaspoon plus 2 tablespoons unsalted butter, room temperature
18 slices two- or three-day-old sliced white or whole wheat bread
8 ounces sharp white cheddar cheese, grated

Steps:

  • Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
  • Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
  • Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
  • Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
  • Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
  • Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams

SAVORY ITALIAN SAUSAGE STRATA



Savory Italian Sausage Strata image

Your family will love this pretty puffy casserole-and you'll love that it can be made ahead for convenience. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 9

1 pound bulk Italian sausage
1 loaf sourdough bread (1 pound), cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 large eggs, lightly beaten
3 cups half-and-half cream
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup shredded Italian cheese blend

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Layer with mushrooms, onions and sausage. , In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving., Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Nutrition Facts : Calories 414 calories, Fat 25g fat (11g saturated fat), Cholesterol 242mg cholesterol, Sodium 824mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

SAVORY ROASTED-VEGETABLE STRATA



Savory Roasted-Vegetable Strata image

Roasted veggies and rosemary-garlic Bisquick® mix biscuits star in a make-ahead egg bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 10h5m

Yield 12

Number Of Ingredients 15

3 1/3 cups Original Bisquick™ mix
1 cup milk
1 teaspoon dried rosemary leaves, crumbled
1 clove garlic, finely chopped
5 small fresh portabella or regular white mushrooms, sliced
1 medium red bell pepper, sliced
1 medium yellow or green bell pepper, sliced
1 small zucchini, thinly sliced
2 tablespoons olive or vegetable oil
4 eggs
3 cups milk
2 tablespoons olive or vegetable oil
1 teaspoon pepper
8 medium green onions, sliced (1/2 cup)
2 cups shredded Monterey Jack cheese (8 oz)

Steps:

  • Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
  • After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
  • Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
  • When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 1 1/2 g

SAVORY ITALIAN SAUSAGE STRATA



SAVORY ITALIAN SAUSAGE STRATA image

Categories     Cheese     Egg     Breakfast     Brunch     Casserole/Gratin     Sausage

Yield 12 servings

Number Of Ingredients 9

•1 pound Johnsonville® Ground Sausage
•1 loaf sourdough bread (1 pound), cubed
•1 jar (4-1/2 ounces) sliced mushrooms, drained
•1/4 cup thinly sliced green onions
•10 eggs, lightly beaten
•3 cups half-and-half cream
•1 teaspoon ground mustard
•1/2 teaspoon salt
•1 cup (4 ounces) shredded Italian cheese blend

Steps:

  • •In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with mushrooms, onions and sausage. •In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight. •Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving. •Serve immediately or before refrigerating and baking, cover and freeze casserole for up to 3 months. •To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

SAVORY STRATA (BREAD PUDDING)



Savory Strata (Bread Pudding) image

My father liked to make this with whatever he had in the kitchen. I'm a little pickier. This is my standard recipe, which works well for guests.

Provided by greenery

Categories     Cheese

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups whole milk
1 1/2 cups half-and-half
8 eggs
1 cup asiago cheese, shredded
1/2 cup fontina, shredded
1 loaf bread, stale
2 tablespoons fresh tarragon, chopped
1/2 lb bacon
3 red peppers
2 garlic cloves, diced fine
1 small onion, diced fine
1 lb cremini mushroom
6 tablespoons unsalted butter
fresh pepper

Steps:

  • Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
  • Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
  • Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
  • Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
  • This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
  • Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
  • Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
  • Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
  • Cover with a layer of grated cheese.
  • Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
  • Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
  • I serve this with a green salad and fruit.

Nutrition Facts : Calories 564.1, Fat 37.4, SaturatedFat 17.4, Cholesterol 259.1, Sodium 674.5, Carbohydrate 36.9, Fiber 2.7, Sugar 8.1, Protein 20.6

SAVORY STRATA



SAVORY STRATA image

Categories     Egg     Brunch     Bake

Yield 8 people

Number Of Ingredients 18

Bread:
Tuscan round, cut into 1" dice
Salt & Pepper
1/4 cup olive oil
1 tbsp thyme
Fillings:
4 oz pancetta, diced, cooked & drained
1 cup onions, small dice
2 cups mushrooms, sliced
1/2 cup sundried tomatoes, diced
10 oz frozen chopped spinach, thawed and thoroughly drained
1 1/2 cups grated fontina
1/4 - 1/2 cup finely grated parmesan
Egg mixture:
8 eggs
3 cups milk
1 tbsp thyme
salt & pepper

Steps:

  • Bread: - Slice bread into 1" slices - Brush with olive oil on all sides - Cut into 1" pieces and toss with thyme, salt & pepper - Put on baking sheet and bake for 20 minutes at 350 or until almost crouton consistency. - Let cool. Egg Mixture: - whisk eggs, milk, oregano & salt and pepper Assembly: - Grease 9 x 13" pan. - Put half of bread in bottom, add half of each ingredient ending with cheeses. Repeat. - Pour egg mixture evenly over. Cover and refrigerate for 8 hours. Bake at 350 for 1 hour.

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