Layered Ham N Cheese Strata Recipes

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and 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 Swiss cheese, followed by the cooked mushrooms and the ham. 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 cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Steps:

• Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt.
• Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.
• Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.

Steps:

• 1. In a medium skillet ( I used my iron skillet ) over medium heat, brown onion & ham in either bacon fat ( what I used ) or oil. Set aside
• 2. Butter a 9 x 13 baking dish. Set Aside. I then sliced a loaf of french bread, about 1 1/2 inch thickness. Butter both sides of bread and lay in bottom of dish to cover bottom, without overlapping. You may have to cut one in half to fit it in, depending how big your slices are. Layer half the onion and ham mixture evenly over the buttered bread.
• 3. Sprinkle half the cheeses over the ham. Then, layer with another row of bread. Sprinkle the other half of ham & onions.
• 4. In a large bowl, beat eggs with milk, salt, pepper and parsley. Pour this evenly over the casserole, making sure to cover all of he bread. Sprinkle the top with remaining cheese and cover. Refrigerate over night.
• 5. Bake in a 350 degree oven covered for 30 minutes.
• 6. Remove cover and bake an additional 30 minutes. The last 5 minutes of baking, I broil so to get a golden color on the cheese. Let sit for 5 minutes and cut...delicious!

Steps:

• Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
• Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
• Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
• Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
• Preheat oven to 250 degrees F.
• Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
• If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

Steps:

• Heat oven to 350ºF.
• Spread bread with mustard. Place 2 bread slices, mustard sides up, in single layer in 9x5-inch loaf pan sprayed with cooking spray; press to completely cover bottom of pan. Cover with 3 cheese slices, 6 ham slices and 2 of the remaining bread slices, mustard sides down. Top with remaining cheese and ham slices; cover with remaining bread slices, mustard sides down.
• Whisk remaining ingredients until blended; pour over strata. Let stand 5 min.
• Bake 45 to 50 min. or until knife inserted in center comes out clean and top is golden brown. Let stand 15 min. Run knife around edges of pan to loosen strata; invert onto platter. Remove pan. Cut strata into 6 slices to serve.