Small Vegetable Cheese Strata Recipes

Steps:

• Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly., Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 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 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

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.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the 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 Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Steps:

• In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

Steps:

• Assembly: Butter an 8 X 8 pan.
• Generously butter 1 side of bread and cut into 1/2 inch cubes and arrange evenly in pan. (I use Pepperidge Farm Toasting White Bread, crusts and all.)
• Coarsely grate 8 cheese and arrange evenly on bread.
• Dice fairly fine 1/3 cup of each: zucchini, red pepper, green pepper, and onion. Toss together and arrange evenly on cheese.
• Beat eggs with milk and salt and dry mustard powder. Pour over vegetables.
• Cover and refrigerate overnight.
• Preheat oven to 350. Sprinkle strata with black pepper and basil.
• Put strata in larger pan filled with enough boiling water to reach halfway up strata pan.
• Bake ~1 hour or until top of strata is brown and bubbling. (Water in large pan should have some bubbles but shouldn't actually boil).

Steps:

• Let oil get hot in a large skillet.
• Add in onions and mushrooms; saute until tender.
• Add in bell pepper; cook and stir frequently for 10 minutes or until liquid evaporates.
• Put 2 1/2 cups bread cubes evenly in a lightly greased 11x7 inch baking dish.
• Top with half of the mushroom mixture.
• Sprinkle with half the cheddar cheese and half the parmesan cheese; repeat layers.
• In a mixing bowl, whisk the eggs, milk, mustard, salt, pepper, and hot sauce until well blended; pour over the strata.
• Cover and refrigerate 8 hours.
• Let strata set out on counter for 15 minutes while the oven is preheating.
• Bake at 350° for 45 minutes or until set.