Carries Brunch Seafood Strata 12 Servings Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

Steps:

• Cube bread and place in large Pammed 11- by 13-inch casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top. Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares. This recipe yields 6 to 9 servings depending on portion size.

Steps:

• Grease a 9x13" casserole and set aside.
• melt butter and saute mushrooms and onions until tender, stirring frequently.
• Add shrimp and cook until pink, stirring often.
• SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
• Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
• Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
• Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
• Beat eggs, add milk, salt, and cayene pepper; beat well.
• Pour wet mixture over the bread mixture, covering evenly.
• You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
• Cover and chill overnight (or at least 8 hours).
• Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 miutes before slicing to firm up and cool slightly.
• Cut into 12 squares.