Mushroom Bacon And Swiss Strata Recipes

Steps:

• In a medium saute pan, heat the olive oil and saute the onion and mushrooms until soft, about 5 - 6 minutes. Set aside.
• In a medium bowl, whisk together the eggs, milk, thyme, salt, and pepper until well-beaten.
• Spray an 8-inch x 8-inch x at least 2-inch deep baking pan/casserole dish with non-stick cooking spray (or grease with butter).
• Lay four bread slices on the bottom of the pan.
• Sprinkle bread with 1/2 of the sauteed vegetables.
• Add 1/2 of the cheese.
• Pour half of the egg mixture over the top.
• Add the remaining four slices of bread in a single layer, then the veggies, then the cheese. Pour the remaining egg mixture over the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 325 degrees for about 50 minutes, until the strata is set (it will no longer jiggle in the middle).
• Let cool for about 10 minutes, then serve.

Steps:

• Preheat oven to 350°.
• Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
• Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
• Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
• Preheat oven to 350°.
• Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

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:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. , In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean. , Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Steps:

• Preheat oven to 350 f. arrange bread in a single layer on a jelly roll pan.. bake at 350f for 20 minutes or until toasted. Place bread cubes in a large bowl,
• Melt margerine in a large nonstick skillet over medium high heat. add mushroom and onion to pan; saute 10 minutes or until liquid evaporates and vegetables are tender. add onion mixture to bread; toss well to combine.
• Arrange half of the bread mixture in a 13 by 9 in baking dish coated with cooking spray. sprinkle with half of the cheese and half the bacon; top with remaining bread mixture, cheese, and bacon.
• Combine milk and next 4 ingrediants,stirring with a wisk. pour milk mixture over bread mixture. cover and refrigerate 8 hours.
• Remove strata from refrigerator; let stand at room temperature 15 minutes. bake strata covered at 350f for 30 minutes. Uncover and bake an additional 15 minutes or until set. let cool slightly before serving.

Steps:

• Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.
• Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.
• Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.