Best 20 Cheese Strata Recipes

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Cheese strata is a classic breakfast casserole that is perfect for special occasions or weekend brunches. This easy-to-make dish is made with simple ingredients that you probably already have on hand. It can be made ahead of time and reheated, making it a great option for busy families. Cheese strata is also a versatile dish that can be customized to your liking. You can add different types of cheese, vegetables, or meat to create a unique and flavorful casserole.

Let's cook with our recipes!

BACON, EGG, AND CHEESE STRATA



Bacon, Egg, and Cheese Strata image

Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!

Provided by Serenity

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 6

Number Of Ingredients 7

12 thick slices white bread, cut into 1 inch cubes
¼ cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 ½ cups chopped fresh mushrooms
12 eggs
2 ½ cups half-and-half
1 teaspoon Dijon mustard

Steps:

  • Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 630.8 calories, Carbohydrate 36.8 g, Cholesterol 457.1 mg, Fat 39.2 g, Fiber 1.6 g, Protein 32.8 g, SaturatedFat 19.7 g, Sodium 1018.8 mg, Sugar 4 g

HAM 'N' CHEESE STRATA



Ham 'n' Cheese Strata image

Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 14

12 slices white bread, crusts removed
1 pound fully cooked ham, diced
2 cups shredded cheddar cheese
6 large eggs
3 cups whole milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup butter, melted
1 cup crushed cornflakes

Steps:

  • Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.

SPINACH AND CHEESE STRATA



Spinach and Cheese Strata image

Categories     Cheese     Egg     Leafy Green     Mustard     Breakfast     Brunch     Bake     Vegetarian     Parmesan     Spinach     Winter     Gourmet     New Year's Day

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

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

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.

CHEESE SAUSAGE STRATA



Cheese Sausage Strata image

Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

1-1/2 pounds bulk pork sausage
9 large eggs, lightly beaten
3 cups whole milk
9 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1-1/2 teaspoons ground mustard

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

CHEESE STRATA



Cheese Strata image

This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less.

Provided by Kaarin

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

6 slices bread, torn (can be dry)
1/4 cup melted butter
2 cups shredded cheddar cheese
1 1/3 cups milk
2 eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 tablespoon dried parsley
pepper, to taste

Steps:

  • Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
  • Drizzle half the melted butter over the bread.
  • If adding veggies or meat layer those on next.
  • Cover with the shredded cheese.
  • Top with remaining bread and drizzle remaining butter over.
  • In a small bowl, beat the milk, eggs and seasonings.
  • Pour over the bread.
  • Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
  • Can be refrigerated unbaked up to 1 day.

TOMATO AND CHEESE STRATA



Tomato and Cheese Strata image

This is a great make-ahead dish for supper or brunch. It's delicious! People who try it always ask for the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4-6 servings.

Number Of Ingredients 7

10 slices white bread
4 medium tomatoes, sliced 1/2 inch thick
1 cup shredded cheddar cheese
4 green onions, thinly sliced
4 large eggs
2 cups whole milk
1/2 teaspoon salt

Steps:

  • Line a greased 8-in. square baking dish with four bread slices. Layer with half of the tomatoes, cheese and onions. Top with remaining bread (slices will overlap). Layer with remaining tomatoes, cheese and onions., In a small bowl, whisk the eggs, milk and salt. Pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

OVERNIGHT EGG & CHEESE STRATA



Overnight Egg & Cheese Strata image

Provided by Sarah Copeland

Categories     Egg Nog     Cheese     Egg     Breakfast     Brunch     Bake     New Year's Day     Dinner     Meat     Ham     Prosciutto     Party     Fontina     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Butter, for greasing the baking dish
4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {about 4 1/2 oz/130 g}
2 large eggs, lightly beaten
1 cup/240 ml whole milk
8 oz/225 g grated Fontina cheese {about 1 cup}
Sea salt
Freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices mortadella or prosciutto {optional}
1 tbsp finely snipped chives

Steps:

  • Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
  • Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
  • Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
  • Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
  • Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
  • Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

MUSHROOM AND CHEESE STRATA



Mushroom and Cheese Strata image

Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.

Provided by Bev I Am

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Fontina cheese (1 ounce)
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
5 cups French bread or 5 cups Italian bread, cubes
2 ounces prosciutto or 2 ounces Canadian bacon, chopped
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
1 3/4 cups milk
1/2 cup single cream or 1/2 cup light sour cream
1 tablespoon dijon-style mustard
1/8 teaspoon pepper
fresh thyme sprig

Steps:

  • Preheat oven to 325 degrees F.
  • In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
  • Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
  • Remove from heat.
  • In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
  • In a greased 2-quart square baking dish place half of the bread cubes.
  • Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
  • Top with the remaining bread cubes.
  • In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
  • Pour over layers in dish.
  • Cover and chill in the refrigerator for 2 to 24 hours.
  • Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes.
  • To serve, cut into squares; garnish with fresh thyme sprigs.

BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA



Broccoli, Mushroom, and Cheese Breakfast Strata image

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Nonstick cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

VEGETABLE AND CHEESE STRATA



Vegetable and Cheese Strata image

Categories     Milk/Cream     Egg     Mushroom     Onion     Side     Bake     Vegetarian     Cheddar     Parmesan     Bell Pepper     Gourmet

Yield Serves 8

Number Of Ingredients 13

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
3/4 pound mushrooms, sliced thin
3 tablespoons olive oil
2 red bell peppers, cut into thin strips (about 2 cups)
2 green bell peppers, cut into thin strips (about 2 cups)
enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste

Steps:

  • In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

SPINACH AND CHEESE STRATA



Spinach and Cheese Strata image

I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.

Provided by Ms B.

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen spinach, thawed
1 1/2 cups onions, finely chopped (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg, freshly grated
8 cups French bread (1/2 lb) or 8 cups Italian bread, in 1 inch cubes (1/2 lb)
6 ounces gruyere, coarsely grated (2 cups)
2 ounces parmigiano-reggiano cheese, finely grated (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
  • Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
  • Sprinkle with one third of each cheese.
  • Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
  • Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F.
  • Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  • Let stand 5 minutes before serving.
  • note: Strata can be chilled up to 1 day.
  • Let stand at room temperature 30 minutes before baking.

HAM, SPINACH AND CHEESE STRATA



Ham, Spinach and Cheese Strata image

Brunch for a crowd? Layer it all in the baking dish the day before serving. Just pop it in the oven for a fuss-free, easy-on-the-host brunch.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h50m

Yield 12

Number Of Ingredients 12

1 tablespoon butter or margarine
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips
1 cup sliced leeks
3 cups diced cooked ham
2 cups shredded Cheddar cheese (8 oz)
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
2 cups shredded Italian cheese blend (8 oz)

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
  • In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
  • Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 200 mg, Fat 2, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-Dried Tomatoes image

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

Steps:

  • Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
  • Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
  • Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
  • Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

SAUSAGE, CHEESE AND TOMATO STRATA



Sausage, Cheese and Tomato Strata image

Looking for a strata recipe? Then check out this turkey, cheese and tomato casserole dish - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h55m

Yield 12

Number Of Ingredients 9

1 lb bulk turkey sausage
8 slices 100% whole wheat bread, cut into 1-inch cubes (7 cups)
2 cups shredded Gruyère cheese (8 oz)
2 cups chopped plum (Roma) tomatoes (6 medium)
6 eggs
2 cups milk
2 teaspoons dried basil leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt

Steps:

  • In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
  • In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 165 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g

MUSHROOM AND THREE-CHEESE STRATA



Mushroom and Three-Cheese Strata image

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Categories     Cheese     Dairy     Egg     Mushroom     Vegetable     Breakfast     Bake     Vegetarian     Goat Cheese     Parmesan     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup (1/2 stick) butter
1 pound fresh shiitake mushrooms, stemmed, caps sliced
8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)
2 1/4 cups whole milk
1 1/2 cups half and half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)
1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
  • Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
  • Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
  • Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

BROCCOLI CHEESE STRATA



Broccoli Cheese Strata image

This strata recipe is an excellent easy-to-prepare brunch or lunch for two. I enjoy it so much, I often make it for myself and reheat the extra portion in the microwave. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 11

1 cup coarsely chopped fresh broccoli
2 green onions, sliced
1 tablespoon water
2 slices white bread, cubed
1/2 cup shredded cheddar cheese
4 eggs
1/2 cup 2% milk
1/2 teaspoon Dijon mustard
1/8 teaspoon dill weed
Dash ground nutmeg
Dash pepper

Steps:

  • In a small microwave-safe dish, microwave broccoli and onions in water on high for 1 minute; drain and set aside. Place bread in a shallow 3-cup baking dish coated with cooking spray. Add broccoli mixture and cheese. , In a small bowl, combine the eggs, milk, mustard, dill, nutmeg and pepper; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 336 calories, Fat 18g fat (8g saturated fat), Cholesterol 448mg cholesterol, Sodium 563mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

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.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA



Goat Cheese, Artichoke, and Smoked Ham Strata image

Categories     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Goat Cheese     Ham     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 17

2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
  • Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
  • Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
  • Bake uncovered until firm in center and brown around edges, about 1 hour.

CHILI CHEESE STRATA



Chili Cheese Strata image

This do-ahead casserole has a south-of-the-border flavor. Adjust the chilies and salsa to suit your tastes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 loaf (12 ounces) French bread, cut into 1-inch cubes
2 cups shredded cheddar or Monterey Jack cheese, divided
1 cup salsa verde or 4 ounces chopped green chilies and 1/2 cup salsa, combined
4 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 cups milk or half-and-half cream
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce

Steps:

  • Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In a blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 327 calories, Fat 16g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Tips for a Perfect Cheese Strata:

  • Use a variety of cheeses: A combination of cheeses, such as cheddar, Parmesan, and Gruyère, will give your strata a complex flavor and texture.
  • Don't overbeat the eggs: Overbeaten eggs will make your strata tough. Whisk them just until they are combined.
  • Use stale bread: Stale bread will absorb the egg mixture better than fresh bread, resulting in a more evenly cooked strata.
  • Don't skimp on the butter: Butter is what gives strata its rich flavor and golden crust. Use a generous amount, both in the bread cubes and the baking dish.
  • Bake the strata uncovered: This will allow the top to brown and the cheese to melt and bubble.
  • Let the strata rest before serving: This will allow it to set and make it easier to slice.

Conclusion:

Cheese strata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover bread and cheese. With a few simple tips, you can easily make a perfect cheese strata that your family and friends will love.

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