Overnight Egg Strata Recipes

EASY BREAKFAST STRATA

We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 8

Easy Breakfast Strata image

Steps:

Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

Ingredients

1 loaf (1 pound) herb or cheese bakery bread, cubed
1 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1 teaspoon ground mustard
2 cups 2% milk

OVERNIGHT EGG & CHEESE STRATA

Provided by Sarah Copeland

Categories Egg Nog Cheese Egg Breakfast Brunch Bake New Year's Day Dinner Meat Ham Prosciutto Party Fontina Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Overnight Egg & Cheese Strata image

Steps:

Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

Ingredients

Butter, for greasing the baking dish
4 thick slices hearty whole-wheat/wholemeal or multigrain artisan bread {about 4 1/2 oz/130 g}
2 large eggs, lightly beaten
1 cup/240 ml whole milk
8 oz/225 g grated Fontina cheese {about 1 cup}
Sea salt
Freshly ground black pepper
6 to 8 asparagus stalks
4 thin slices mortadella or prosciutto {optional}
1 tbsp finely snipped chives

OVERNIGHT STRATA

This dish is great for breakfast or brunch because it can be made the night before and baked just before you plan to serve it.

Provided by BeckyF

Categories Breakfast

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 16

Overnight Strata image

Steps:

Melt the margarine in a large skillet over medium heat.
Add the mushrooms and onions and cook, stirring, until just slightly tender, 2 minutes.
Spray a 9 x 13-inch baking dish with non stick vegetable spray.
Place 8 of the bread slices in the prepared dish.
Layer half of the mushrooms and the onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese.
Sprinkle with half of the salt, pepper, and dill.
Repeat the bread layer and the remaining half of the ingredients as above but add the tomato slices before the cheese.
Thoroughly mix the egg substitute, eggs, milk and mustard and pour into the dish.
Cover with wax paper or plastic wrap and refrigerate overnight.
Before baking, allow the strata to stand at least 30 minutes at room temperature.
Preheat oven to 350 degrees F.
Bake the strata, uncovered, until bubbly and lightly browned, 45 minutes.
Remove from the oven and allow to cool for 5 minutes before slicing.

Nutrition Facts : Calories 323, Fat 14.9, SaturatedFat 5.5, Cholesterol 61, Sodium 710.3, Carbohydrate 28.6, Fiber 1.8, Sugar 8, Protein 18.2

Ingredients

2 teaspoons corn oil margarine
1 cup sliced white mushroom
1 large onion, diced (2 cups)
16 slices white bread, crust removed
1/2 lb lean bacon, cooked crisp and crumbled
3/4 cup diced celery
2 anaheim chilies, seeds removed and diced
1/2 lb reduced-fat sharp cheddar cheese, grated (2 cups)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed, crushed
1 large tomatoes, peeled and thinly sliced
1 cup liquid egg substitute
2 large eggs, slightly beaten
3 cups low-fat milk
1 tablespoon Dijon mustard