Savory Stratas

Brunch Strata I


Ingredients

* 3 cups sliced fresh mushrooms
* 3 cups chopped zucchini
* 2 cups cubed fully cooked ham
* 1 1/2 cups chopped onions
* 1 1/2 cups chopped green pepper
* 2 garlic cloves, minced
* 1/3 cup vegetable oil
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup half-and-half cream
* 12 eggs
* 4 cups cubed day-old bread
* 3 cups shredded Cheddar cheese
* 1 teaspoon salt
* 1/2 teaspoon pepper

Directions

1. In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
2. In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
3. Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


Basic Strata


Original Recipe Yield 12 servings

Ingredients

* 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
* 1 quart half-and-half
* 12 eggs
* 1 teaspoon salt and several grinds of pepper
* 12 slices fluffy white bread
* 12 ounces extra-sharp cheddar cheese, grated
* 1/2 cup thinly sliced scallions

Directions

1. Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside.
2. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

Footnotes

VEGETABLE OPTIONS

Bell peppers: Slice and saute in 1 Tb. olive oil. Salt.
Baby spinach: Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain.
Frozen corn: Thaw and drain.
Asparagus: Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.

MEAT OPTIONS

Bacon: Cut into 1/2-inch pieces and fry until crisp. Drain well.
Sausage: Fry bulk breakfast or Italian sausage until fully cooked. Drain.
Kielbasa: Thinly slice.
Crab: Pick over pasteurized backfin crab for shell and cartilage.



Farmer's Strata


Ingredients

* 1 pound sliced bacon, cut into 1/2 inch pieces
* 2 cups chopped fully cooked ham
* 1 small onion, chopped
* 10 slices white bread, cubed
* 1 cup cubed cooked potatoes
* 3 cups shredded Cheddar cheese
* 8 eggs
* 3 cups milk
* 1 tablespoon Worcestershire sauce
* 1 teaspoon ground mustard
* 1 dash salt and pepper

Directions

1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
2. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.
3. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 65-70 minutes or until a knife inserted near the center comes out clean.