Overnight Strata Recipes

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

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.

Steps:

• Combine sugar, butter and corn syrup in heavy small saucepan.
• Stir mixture over medium-low heat until butter melts and sugar dissolves.
• Bring to a boil.
• Pour into a a 9 x 13 inch glass baking dish.
• Tilt dish to coat bottom evenl-cool.
• Arrange 6 bread slices in singlelayer top caramel, trimming bread to fit.
• Cover with remaining bread slices, trimming to fit.
• Whisk milk, eggs,vanilla and salt in bowl to blend.
• Pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350.
• Bake strata uncovered until bread is puffed and lightly golden, about 40 minutes.
• Let stand 5 minutes.
• Cut into 6 portions.
• Using a spatula, invert each portion onto plate so that caramel side faces up.

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.