Best 10 Chevre Tomato Strata Recipes

TOMATO AND CHEESE STRATA

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.

CHEVRE & TOMATO STRATA RECIPE

Steps:

• Seed tomatoes. Sprinkle slices with 1 teaspoon salt; place on paper towel to dry - pat lightly. Grease 3 quart baking dish (13 x 9). Arrange 1/2 of bread slices in bottom of dish. Sprinkle with 1/2 cheeses and chives. Add another layer of bread and cover with remaining cheese and chives. Arrange tomato slices over top. Whisk eggs, milk, mustard, remaining salt and pepper until well combined. Pour mixture over bread and cheese layers. Cover and refrigerate overnight. Preheat oven 350F. Let strata stand 30 minutes before baking. Bake strata uncovered until golden and fluffy - knife comes out clean; about 60 - 70 minutes. Let stand 20 minutes. Sprinkle with basil (optional)

TOMATO-CHEDDAR STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the 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 Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL

Steps:

• For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
• For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
• To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

CHORIZO TOMATO STRATA

Steps:

• Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro., Preheat oven to 350°. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese., In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole. , Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

HAM, SWISS, AND TOMATO STRATA

Steps:

• Butter a 9-by-13-inch baking dish. Arrange half of the bread slices in the bottom of the dish. Sprinkle with half of the ham, cheese, and chives. Add another layer of bread and cover it with the remaining ham, cheese, and chives. Arrange the tomato slices on top.
• In a large bowl, whisk the eggs, milk, mustard, salt, and pepper until well combined. Pour mixture over the bread and cheese layers. Cover and refrigerate overnight.
• Preheat oven to 350 degrees. Let strata come to room temperature (about 25 minutes). Bake strata, uncovered, until golden and fluffy and a knife inserted comes out clean (60 to 70 minutes). Let stand 20 minutes before serving.

EGG & TOMATO STRATA RECIPE BY TASTY

Steps:

• In a large mixing bowl, whisk together the eggs, milk, and salt.
• Add the bread and toss so that all of the bread is saturated with liquid.
• Refrigerate the mixture and let it sit for at least 2 hours and up to overnight.
• Take the egg and bread mixture out of the fridge and add the tomatoes, chickpeas, basil, and goat cheese to the mixing bowl. Toss everything together to thoroughly combine.
• When you're ready to bake the strata, preheat the oven to 375°F (190°C).
• Heat olive oil in a large, oven-safe skillet over medium heat. Swirl the oil to coat the bottom and at least an inch (2 cm) up the sides.
• Pour the combined ingredients into the skillet, then use a spatula to spread everything evenly over the skillet, pressing the bread into a flat, even layer.
• Bake the strata in the preheated oven until the eggs are completely set and the edges are golden brown, 35 to 40 minutes.
• Take the strata out of the oven and let it sit in the pan for at least 15 minutes.
• Flip the cooled strata out of the pan and onto a cutting board, then slice it into four portions.
• Eat immediately, or let the strata cool completely before storing in an airtight container in the fridge.
• Note: To reheat the strata: Microwave for 1 minute on high, or reheat in a 375°F (190°C) oven for 5 minutes, just to heat through.
• Enjoy!

MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
• Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
• Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
• Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
• Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.

SAUSAGE, CHEESE AND TOMATO STRATA

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.

TOMATO, BASIL AND CHEESE STRATA

Steps:

• Butter/ grease 9x12 casserole dish.
• Place cubed bread in one layer on bottom of the casserole dish.
• Sprinkle bread with butter and 2 1/2 cup cheese (reserve 3/4 cup grated cheese for topping casserole).
• Beat eggs until foamy.
• Add milk, wine, scallions, and seasonings.
• Pour egg mixture over cheese.
• Place remianing shredded cheese,tomato and basil on top of egg mixture.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Let casserole sit at room temperature for 30 minutes.
• Bake at 350 degreed for one hour.