Best Merediths Strata Recipes

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MORTON FAMILY STRATA (FROM "THE FAMILY STONE" MOVIE)



Morton Family Strata (From

Meredith Morton (played by Sarah Jessica Parker) prepares this strata for the eccentric Stone family in the movie "The Family Stone." If you have seen the movie, you undoubtedly remember the scene where this strata is dropped all over the kitchen floor! This recipe is from the DVD "special features."

Provided by D. Todd Miller

Categories     Savory Pies

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

8 slices white bread
8 ounces mozzarella cheese, sliced
14 ounces tomatoes, sliced
13 ounces sliced mushrooms, drained (or sauteed fresh)
1 medium onion, thinly sliced into rings
5 eggs
3 cups milk
1 teaspoon salt
1 teaspoon oregano
1 pinch garlic salt
parmesan cheese
black olives, sliced

Steps:

  • Using a cookie cutter, donut cutter or lid from a jar, cut bread into shapes or circles. Set aside.
  • Place bread scraps in bottom of buttered 13" by 9" baking dish. Layer half of the cheese over bread.
  • Arrange half of the tomatoes and all of the onion rings and mushrooms over the cheese. Cover with the rest of the cheese.
  • Arrange the bread shapes on the cheese. Put slices of the tomato in the center of each bread shape.
  • Combine slightly beaten eggs, milk, salt, oregano and garlic salt. Pour over the bread.
  • Sprinkle with Parmesan cheese and dot with olives. Cover. Refrigerate for 6 hours or overnight.
  • Bake 1-1/2 hours in a 325 degree F oven, or until knife comes out clean. Let stand for 5 minutes or until firm.

EASY SAUSAGE STRATA



Easy Sausage Strata image

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  • Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  • Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

EASY STRATA AND VARIATIONS



Easy Strata and Variations image

Make one recipe and then give variations in notes.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Yield 12

Number Of Ingredients 9

1 pound sliced fresh mushrooms
1 tablespoon vegetable oil
1 quart half-and-half
12 eggs
1 teaspoon salt and several grinds of pepper
12 slices fluffy white bread
1 pound cubed fully cooked ham
12 ounces extra-sharp cheddar cheese, grated
½ cup thinly sliced scallions

Steps:

  • Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
  • 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.
  • 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.)
  • 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.

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA



Make-Ahead Spinach and Mozzarella Breakfast Strata image

This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.

Provided by Sarah

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h45m

Yield 8

Number Of Ingredients 10

3 tablespoons unsalted butter
1 ½ cups finely chopped yellow onion
3 pinches herbes de Provence, or to taste
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
butter-flavored cooking spray
8 cups cubed Italian bread
1 cup shredded reduced-fat mozzarella cheese, or more to taste
9 large eggs
1 cup skim milk

Steps:

  • Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
  • Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
  • Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
  • Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 25.9 g, Cholesterol 230 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 485.1 mg, Sugar 4 g

GRANDMA'S ANYTHING GOES STRATA



Grandma's Anything Goes Strata image

Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Butter or nonstick cooking spray, for greasing pan
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half
Pinch of ground nutmeg
Pinch of cayenne pepper
Kosher salt
1/2 teaspoon freshly ground black pepper
3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)
1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
  • Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
  • Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

MEREDITH'S STRATA "A MORTON FAMILY TRADITION"



Meredith's Strata

So this is not from my recipe book, I actually got this from the movie a Family Stone and decided I just had to make it. Hasn't been made in a while but I might ave to bring it out again this upcoming holiday season or for one of my new Sunday Ladies' Day Parties....

Provided by Michelle Meola @harleysmom07

Categories     Breakfast Casseroles

Number Of Ingredients 12

8 slice(s) white bread
8 ounce(s) sliced mozzarella
2 - sliced tomatoes (large)
13 ounce(s) sliced mushrooms from a can (you can saute fresh ones, i used a can!)
1 medium onion - sliced thin
5 large eggs
3 cup(s) milk
1 teaspoon(s) salt
1 teaspoon(s) oregano, dried
1 pinch(es) garlic salt (i used regular garlic powder and it was a little more then a pinch)
1/2 cup(s) parmesan cheese (again i fudged this and added extra...)
1 can(s) sliced black olives

Steps:

  • Using a cookie cutter, donut cutter, or jar lid, cut bread slices into shapes or circles. Place bread scraps in the bottom of a buttered 13 x9 bakin dish.
  • Layer half of the cheese over the bread, then half the tomatoes, all of the onions, and all of the mushrooms over the cheese.
  • Cover with the rest of the cheese. then place the bread shapes with a tomatoe in themiddle of each center on the cheese.
  • Combine the eggs, milk, salt, oragano, and garlic by whisking. Pour over the bread. Sprinkle with parmesan cheese and dot with olives. Cover.
  • Refrigerate for six hours or over night. It is easy to make this the night before and then pull it out in the moring to bake.
  • Bake for 1 - 1.5 hours (I like my eggs cooked so I went on the longer side) in a 325 degree oven, or until a knife comes out clean. Let stand for five minutes to firm (so it isn't oozy - i think that is a new word) then serve.

SPINACH-AND-FONTINA STRATA



Spinach-and-Fontina Strata image

Young fontina, a superb melting cheese, adds lushness and a little tang to the strata. And remember to put whole nutmeg on your shopping list; a bit of the freshly grated spice amplifies the other flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10h10m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon coarse salt, divided
2 pounds spinach, stems removed and leaves coarsely chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Unsalted butter, for dish
1 pound challah loaf, sliced 1/2 inch thick
8 ounces young Italian fontina cheese, grated, divided
1 ounce Parmesan cheese, grated (1/3 cup), divided
8 large eggs, divided
2 2/3 cups whole milk, divided

Steps:

  • Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
  • Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
  • Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
  • Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

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