Caramelized Onion And Canadian Bacon Strata Recipes

Steps:

• Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
• In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Steps:

• Melt butter in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 4 minutes.
• Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
• Add bell pepper; cook for 1 minute.
• Remove from heat; stir in bacon.
• Arrange 3 cups bread in an 11x7-inch baking dish coated with cooking spray; top with half of onion mixture.
• Repeat layer with remaining bread and onion mixture.
• Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
• Pour egg mixture over bread mixture, and top with the cheese.
• Cover and refrigerate at least 8 hours or overnight.
• Preheat oven to 375°F­.
• Let the casserole stand 30 minutes at room temperature.
• Uncover and bake at 375°F­ for 40 minutes or until golden brown.
• Let stand 5 minutes before serving.

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over 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 Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• Butter a 9-by-13-inch baking dish.
• Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over 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 Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• Butter a 2 quart shallow baking dish; set aside. In dish, alternately arrange muffin halves and Canadian Bacon; sprinkle with cheeses; set aside.
• In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoons salt,
• pepper to taste and hot sauce until combined; pour over muffins and bacon.
• Cover tightly with plastic wrap; refrigerate 2 hours to overnight for an especially custardy consistency (makes it great for ahead of time preparation).
• Preheat oven to 350ºF.
• Place baking dish on a rimmed baking sheet; remove plastic wrap; bake until puffed and set in the center or until a knife inserted in the center comes out clean; about 1 1/2 hours.
• Tent loosely with foil if strata starts to brown too quickly; let stand 10 minutes before cutting and serving.