MOM'S BREAKFAST STRATA
This strata makes breakfast less hectic because all the prep work is done the night before. The quantities of mushrooms, onions, and green peppers can be varied to suit the tastes of those who will be eating this dish.
Provided by Amy Schmelzer
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 13h10m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 19.9 g, Cholesterol 269.3 mg, Fat 32.2 g, Fiber 1 g, Protein 31.2 g, SaturatedFat 16.7 g, Sodium 1072.8 mg, Sugar 5.8 g
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Steps:
- Preheat oven to 350. Melt 1 1/2 tbs butter in heavy large skillet over medium high heat. Add bell pepper to skillet and saute until just tender, about 4 minutes. Mix in green onions, saute 1 minute longer. Remove from heat. Spread 1 1/2 butter thinly on bread. Cut bread into 1/2" pieces. Layer half of bread in 8x8x3 glass baking dish. Covert with half of cheese, then half of bell epper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata. Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes, cut into squares.
BELL PEPPER, ONION AND CHEESE STRATA
Make and share this Bell Pepper, Onion and Cheese Strata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter an 8 x 8-inch square baking dish.
- Melt 3 tablespoons butter in a large skillet.
- Add in bell pepper and saute until JUST tender (about 3-4 minutes).
- Mix in green onions and saute for about 1 minute longer.
- Spread softened butter thinly on bread slices.
- Cut bread into 1-inch pieces, then layer half of the bread pieces in the bottom of prepared baking dish.
- Cover with half of the cheddar cheese, then half of the bell pepper/onion mixture.
- Repeat layering with bread, cheese and bell pepper mixture.
- In a medium bowl whisk together milk with eggs, Dijon mustard, dry mustard, salt and pepper until well blended, then pour over the mixture in the baking dish.
- Bake for about 40-45 minutes or until the center is set and the top is browned.
- Sprinkle with grated Parmesan cheese the last 10 minutes of baking.
- Delicious!
Nutrition Facts : Calories 570.7, Fat 38.8, SaturatedFat 22.5, Cholesterol 260.4, Sodium 899.8, Carbohydrate 26.6, Fiber 2.1, Sugar 10.3, Protein 29.4
BEST EVER CHEDDAR STUFFED BELL PEPPERS
I've been using this recipe for the last three years and my family loves it. The original recipe calls for green peppers but if red, yellow or orange peppers are affordable in your area I highly recomend them. I live in Germany and the peppers here are pretty cheap. I guess when I go back to the states I'll just have to have a garden. I got this recipe from the Attapulgus United Methodist Church Historical Cookbook 2000. Credit goes to a Ms. Doris Cameron. Hope y'all enjoy!
Provided by Donnakay
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut peppers in half lengthwise.
- Remove stem, seed and membrane.
- Wash well.
- Cook in boiling salted water 5 minutes and drain.
- Set aside.
- Brown ground beef and drain off fat.
- Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef.
- Cook until vegtables are tender, stirring often.
- Remove from heat and cool slightly.
- Stir in rice and 1 1/2 cups of cheese.
- Lightly stuff the pepper halves with mixture.
- Place cut side up in a shallow baking dish.
- Spoon tomato sauce over the peppers.
- Cover and bake 30 minutes at 350 degrees.
- Uncover: add remaining cheese and bake another 5 minutes or until cheese is melted.
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
- Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
- Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.
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- In a mixing bowl whisk together eggs, milk, cream, dijon mustard, red pepper flakes and season with salt and pepper to taste (I use about 3/4 tsp salt and 1/2 tsp pepper). Set aside.
- Add onion and bell pepper and saute until slightly golden brown and tender (only toss occasionally), about 10 minutes.
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