Best 7 Mediterranean Cheese Strata Recipes

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Are you looking for a delectable dish that combines the flavors of the Mediterranean with the comforting richness of a cheese strata? Look no further! Our comprehensive guide will lead you through the steps of creating a memorable Mediterranean cheese strata that will tantalize your taste buds. From selecting the perfect blend of Mediterranean cheeses to incorporating vibrant herbs and sun-ripened vegetables, you'll discover the secrets to crafting a strata that is both visually stunning and bursting with flavor. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey to the sun-drenched shores of the Mediterranean!

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN CHEESE STRATA



Mediterranean Cheese Strata image

Make and share this Mediterranean Cheese Strata recipe from Food.com.

Provided by Latchy

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

100 g semi dried tomatoes, drained
1 cup low-fat milk
5 large eggs
1 cup tasty cheese, grated
2 green onions, sliced (shallot spring onion)
1/2 cup sliced black olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 teaspoon garlic powder
3 slices thick bread, cubed good italian style

Steps:

  • Preheat oven to 180 degC.
  • Lightly butter 24cm pie plate.
  • Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
  • Cut them in half.
  • Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
  • Add the bread and stir until moistened.
  • Transfer the mixture to the prepared pie dish.
  • Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
  • Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
  • Cut the strata into wedges.
  • Serve with a salad of mesclun mix.

CHEESE STRATA WITH HAM AND TOMATOES



Cheese Strata with Ham and Tomatoes image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 18

1 teaspoon plus 1 tablespoon unsalted butter
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons kosher salt
Extra-virgin olive oil (optional)
Fresh herb sprigs, like thyme, rosemary, or sage (optional)

Steps:

  • Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
  • In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
  • To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
  • Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
  • Yield: 6 to 8 servings
  • Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
  • If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
  • Yield: about 2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA



Make-Ahead Cheddar, Bacon, and Tomato Strata image

Wonderful make-ahead breakfast strata.

Provided by Laura

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 8

Number Of Ingredients 13

3 slices bacon
1 cup vertically sliced onion
2 cloves garlic, minced
2 ¼ cups milk
6 large eggs
¼ cup thinly sliced fresh basil
¾ teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
cooking spray
8 cups cubed Italian bread, divided
2 cups shredded Cheddar cheese, divided
12 (1/2 inch thick) slices tomato, seeds removed

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.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 30 g, Cholesterol 184.9 mg, Fat 19.6 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 10.2 g, Sodium 711.2 mg, Sugar 5.7 g

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 MEXICAN BREAKFAST STRATA



Overnight Mexican Breakfast Strata image

Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.

Provided by Krys

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 12

Number Of Ingredients 11

8 ounces chorizo sausage
2 medium onions, thinly sliced
2 medium poblano peppers, seeded and thinly sliced
1 medium red bell pepper, chopped
8 cups cubed Mexican bolillo rolls
6 large eggs, lightly beaten
2 ½ cups 2% milk
1 teaspoon dried oregano
½ teaspoon ground paprika
½ cup crumbled queso fresco
1 tablespoon snipped fresh cilantro

Steps:

  • Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
  • Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
  • Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 21.4 g, Cholesterol 113.7 mg, Fat 11.2 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 4.3 g, Sodium 462.1 mg, Sugar 5.2 g

CHEDDAR AND CHORIZO STRATA



Cheddar and Chorizo Strata image

Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 9

7 cups day-old French bread cut into 1-inch cubes
2 cups shredded cheddar cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 ounces fresh chorizo, crumbled
1/3 cup chopped onion
6 large eggs
2-1/4 cups 2% milk
1 teaspoon garlic salt
1 teaspoon prepared mustard

Steps:

  • Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 370 calories, Fat 22g fat (10g saturated fat), Cholesterol 192mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

Tips and Conclusion

Creating a Mediterranean-inspired cheese strata requires careful preparation and attention to detail. Here are some helpful tips to ensure success:

Use fresh ingredients: The quality of your ingredients greatly influences the taste of the final dish. Opt for fresh vegetables, herbs, and cheese of the highest quality. This ensures a vibrant and flavorful result.

Choose the right bread: The bread you select forms the base of the strata and contributes to its overall texture. Ideally, choose a sturdy bread that can absorb the egg mixture without becoming soggy, such as a crusty baguette or ciabatta.

Layer the ingredients carefully: To achieve an even distribution of flavors and textures, layer the ingredients in the baking dish丁寧に重ねてください。こうすることで、味と食感にムラが出ないようにすることができます。.

Bake until golden brown: Keep a close eye on the strata as it bakes. The cooking time may vary depending on your oven, so adjust it as needed. The strata is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

Let it rest before serving: Once the strata is done baking, allow it to cool slightly before slicing and serving. This resting period allows the flavors to meld together and the strata to set properly.

Garnish with fresh herbs: Before serving, garnish the strata with fresh herbs such as basil, oregano, or thyme. This adds a final touch of Mediterranean flair and enhances the overall presentation.

In conclusion, the Mediterranean cheese strata is a versatile and flavorful dish that showcases the beauty of Mediterranean cuisine. With its combination of fresh vegetables, savory cheeses, and aromatic herbs, it offers a delightful culinary experience. Whether served as a main course or a side dish, this strata is sure to impress your family and friends. Experiment with different ingredients and variations to create your unique take on this classic Mediterranean dish.

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